Description
This Roasted Chicken and Potatoes recipe is a simple yet delicious one-pan meal that is perfect for a cozy dinner. The chicken is seasoned with aromatic herbs and roasted alongside golden, tender potatoes for a satisfying dish that the whole family will love.
Ingredients
Scale
For the Chicken:
- 1 whole chicken (about 4 pounds), patted dry
- 1 lemon, halved
- 1 onion, quartered
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Potatoes:
- 2 pounds baby potatoes, halved
- Remaining seasoning mix (olive oil, garlic, rosemary, thyme, paprika, salt, and pepper)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the chicken: Place the chicken in a large roasting pan. Stuff the cavity with lemon halves and onion quarters.
- Season the chicken: In a small bowl, mix olive oil, garlic, rosemary, thyme, paprika, salt, and pepper. Rub half the mixture all over the chicken.
- Prepare the potatoes: Toss the potatoes with the remaining seasoning mix.
- Roast: Arrange the potatoes around the chicken in the pan. Roast for about 1 hour and 15 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
- Rest and serve: Baste the chicken halfway through cooking. Let the chicken rest for 10 minutes before carving. Serve with the roasted potatoes.
Notes
- You can add carrots or Brussels sprouts for more variety.
- For extra crispy skin, broil the chicken for the last 3–5 minutes.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 135 mg
