Ingredients:
For the Chicken:
1 whole chicken (about 4-5 pounds)
4 tbsp olive oil (divided)
6 garlic cloves, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 lemon, halved
Salt and freshly ground black pepper
1 tsp paprika (optional)
For the Potatoes:
1 ½ pounds baby potatoes (or Yukon Gold potatoes, quartered)
2 tbsp olive oil
4 garlic cloves, smashed
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt and pepper to taste
Instructions:
Step 1: Prepare the Chicken
Preheat the Oven: Preheat your oven to 425°F (220°C).
Clean and Season the Chicken: Remove any giblets from the cavity of the chicken and pat the chicken dry with paper towels. Dry skin will crisp up nicely in the oven. Season the inside of the cavity generously with salt, pepper, and a few sprigs of thyme and rosemary.
Rub the Chicken with Garlic and Herbs: In a small bowl, combine 3 tablespoons of olive oil, minced garlic, chopped rosemary, chopped thyme, salt, pepper, and paprika (if using). Rub this mixture all over the chicken, making sure to cover the breasts, legs, wings, and even under the skin if possible for maximum flavor.
Stuff the Chicken: Stuff the cavity with the lemon halves and any leftover garlic cloves or herbs for additional flavor during roasting.
Step 2: Prepare the Potatoes
Season the Potatoes: In a large bowl, toss the potatoes with 2 tablespoons of olive oil, smashed garlic cloves, rosemary, thyme, salt, and pepper until evenly coated.
Arrange in the Pan: Spread the seasoned potatoes in an even layer in a large roasting pan or a baking dish.
Step 3: Roast the Chicken and Potatoes
Place the Chicken on Top of the Potatoes: Set the chicken directly on top of the potatoes in the roasting pan, breast side up. This allows the chicken drippings to flavor the potatoes as they cook.
Roast the Chicken: Place the roasting pan in the preheated oven and roast the chicken and potatoes for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.
Baste the Chicken: Halfway through cooking, baste the chicken with its own juices to help develop a golden, crispy skin.
potatoes with a mellow garlic flavor without burning during the long roasting time.
Variations
Garlic Butter Chicken: Swap the olive oil with melted butter for a richer, buttery flavor. You can also mix garlic with softened butter and spread it under the chicken skin for extra decadence.
Lemon and Herb Chicken: Add extra slices of lemon around the potatoes for a bright, citrusy flavor that complements the garlic and herbs.
Vegetable Mix: Instead of just potatoes, add other vegetables like carrots, parsnips, or Brussels sprouts to the roasting pan for a colorful, nutritious side dish.
FAQs
How Long Does Garlic Roasted Chicken and Potatoes Last?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat the chicken and potatoes in a 350°F (175°C) oven for 10-15 minutes to maintain the crispy texture.
Can I Use Chicken Thighs Instead of a Whole Chicken?
Yes! If you prefer, you can use bone-in, skin-on chicken thighs or drumsticks. They roast more quickly (around 35-45 minutes) but still deliver the same delicious flavors. Adjust the roasting time accordingly and ensure the internal temperature reaches 165°F (74°C).
Can I Make This Recipe Ahead of Time?
While garlic roasted chicken and potatoes are best enjoyed fresh, you can prep everything ahead of time. Season the chicken and potatoes, cover, and refrigerate them separately for up to 12 hours before roasting.
Nutritional Information (per serving):
Calories: 520
Protein: 40g
Carbohydrates: 28g
Fat: 28g
Sodium: 890mg
Fiber: 4g
Garlic roasted chicken and potatoes is a classic meal that’s perfect for family dinners, special occasions, or meal prep. With minimal ingredients and maximum flavor, this one-pan dish will become a go-to recipe in your kitchen. Whether you’re new to roasting chicken or looking to elevate your skills, this recipe is sure to impress every time!
Enjoy.