Roast Chicken with Potatoes
This Roast Chicken with Potatoes delivers everything you want from a Sunday dinner: crispy, golden skin over impossibly juicy meat, and potatoes that soak up every drop of garlicky, buttery drippings. The simple herb butter works double duty under the skin and on top, creating a fragrant, flavorful bird while the potatoes roast to crispy perfection in the same pan. One pan, minimal cleanup, and a meal that looks like you spent all afternoon on it.
Equipment
- Large roasting pan with or without a rack
- Instant-read meat thermometer
- Kitchen twine optional but recommended for trussing
- Sharp chef's knife
- Cutting board
- Basting brush
- Small mixing bowl
- Cast iron skillet optional alternative to roasting pan
- Aluminum foil for resting the chicken
- Tongs
Ingredients
- 1 whole chicken 4–5 lbs, free-range or air-chilled if possible
- 1.5 lbs small potatoes about 680g, halved
- 1 head garlic halved crosswise
- 1 lemon halved
- 4 tbsp unsalted butter softened
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp onion powder
- salt to taste
- black pepper to taste
- fresh herbs rosemary and thyme sprigs, optional for garnish and stuffing
Instructions
- Preheat oven to 425°F (220°C). Position rack in lower third of oven.
- Mix softened butter with dried thyme, dried rosemary, onion powder, salt, and pepper until smooth.
- Pat chicken completely dry inside and out with paper towels. Season cavity with salt and pepper.
- Gently loosen skin over both breasts. Push half the herb butter under the skin, spreading evenly. Rub remaining butter all over outside of chicken.
- Stuff cavity with halved garlic head, halved lemon, and fresh herb sprigs if using. Tie legs together with kitchen twine.
- Place halved potatoes in roasting pan around chicken. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Roast uncovered at 425°F for 20 minutes. Reduce temperature to 375°F (190°C) and continue roasting 50-60 minutes more.
- Halfway through, baste chicken with pan drippings and flip potatoes to brown evenly.
- Chicken is done when thigh reaches 165°F (74°C) on an instant-read thermometer. Potatoes should be fork-tender with crispy edges.
- Transfer chicken to cutting board, tent loosely with foil, and rest for 10-15 minutes.
- Carve chicken and arrange on platter with roasted potatoes. Spoon pan drippings over everything before serving.
Notes
- For the crispiest skin: After applying the herb butter, leave the chicken uncovered in the refrigerator for 2-24 hours before roasting. This dries the skin out further for incredible crunch.
- Don't skip resting: The 10-15 minute rest after roasting is non-negotiable. It allows juices to redistribute so every slice stays juicy rather than flooding your cutting board.
- Use small or baby potatoes: They cook in the same time as the chicken and have a naturally buttery texture. If using larger potatoes, cut them into 1-inch pieces.
- Make-ahead option: Season the chicken and apply herb butter up to 24 hours in advance. Keep uncovered in the fridge until ready to roast.
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Store potatoes separately for up to 3-4 days.
- Reheating: Reheat chicken in a 325°F oven with a splash of broth, covered, for 15-20 minutes. Reheat potatoes at 400°F on a baking sheet for 10-12 minutes to restore crispiness.
- Freezing: Shredded chicken freezes well in a zip-lock bag for up to 3 months. Potatoes do not freeze well as they become mushy.
- Leftover ideas: Use leftover chicken for sandwiches, salads, soups, or pasta dishes. Squeeze the roasted garlic cloves from the cavity over the potatoes or bread.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 28gProtein: 38gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 480mgPotassium: 780mgFiber: 3gSugar: 2gVitamin A: 8IUVitamin C: 25mgCalcium: 4mgIron: 10mg
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