Herb Roasted Chicken with Baby Potatoes
# **Herb Roasted Chicken with Baby Potatoes: A Cozy One-Pan Wonder**
**Meta Description:**
*Herb Roasted Chicken with Baby Potatoes* is a comforting one-pan meal with crispy skin, tender meat, and golden potatoes—perfect for weeknights or gatherings.
## **Introduction**
There’s something magical about *Herb Roasted Chicken with Baby Potatoes*—a dish that fills your kitchen with the aroma of garlic, rosemary, and golden-brown chicken. This easy one-pan meal delivers juicy, herb-infused chicken and crispy baby potatoes with minimal effort. Whether you’re cooking for a busy weeknight or a casual dinner party, this recipe is a guaranteed crowd-pleaser.
I discovered this combo during a hectic week when my fridge was nearly empty. A whole chicken, baby potatoes, and leftover herbs transformed into a delicious, fuss-free dinner. Now, it’s a staple in my home—and after you try it, I bet it’ll be in yours, too!
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## **Why You’ll Love This Herb Roasted Chicken**
This *one-pan roasted chicken* is a triple threat: **easy, flavorful, and adaptable**. Here’s why it’s a winner:
– **Minimal cleanup** – One sheet pan means more time to relax.
– **Perfect texture** – Crispy chicken skin with melt-in-your-mouth potatoes.
– **Herb-infused flavor** – Rosemary, thyme, and garlic elevate simple ingredients.
– **Great for leftovers** – Use extra chicken in salads, sandwiches, or soups.
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## **How to Make Herb Roasted Chicken with Baby Potatoes**
### **Ingredients You’ll Need**
– 1 whole chicken (3–4 lbs), patted dry
– 1.5 lbs baby potatoes, halved
– 3 tbsp olive oil, divided
– 4 garlic cloves, smashed
– 2 tbsp fresh rosemary (or 1 tbsp dried)
– 1 tbsp fresh thyme (or 1.5 tsp dried)
– 1 lemon, quartered
– Salt and pepper to taste
### **Step-by-Step Instructions**
1. **Prep the chicken** – Rub 2 tbsp olive oil all over the chicken, including under the skin. Season generously with salt, pepper, and half the herbs.
2. **Toss the potatoes** – In a bowl, mix potatoes with remaining oil, garlic, herbs, salt, and pepper.
3. **Roast** – Arrange potatoes around the chicken on a sheet pan. Add lemon quarters. Roast at 425°F for 50–60 minutes (until chicken reaches 165°F internally).
4. **Rest and serve** – Let the chicken rest for 10 minutes before carving. Squeeze roasted lemon over everything for extra flavor!
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## **Recipe Tips & Tricks**
– **For crispy skin** – Pat the chicken dry with paper towels before roasting.
– **Enhance flavor** – Brine the chicken overnight for juicier meat (*[Serious Eats guide](https://www.seriouseats.com/the-food-lab-maximizing-flavor-by-brining-chicken)*).
– **No fresh herbs?** Use dried—just reduce the amount by half.
– **Add veggies** – Toss in carrots, parsnips, or Brussels sprouts for extra nutrition.
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## **Frequently Asked Questions**
### **Can I use chicken thighs instead?**
Yes! Adjust cooking time to **35–40 minutes**.
### **How do I store leftovers?**
Keep in an airtight container for **up to 3 days**. Reheat in the oven for best texture.
### **What sides pair well?**
A simple *[arugula salad](https://exorecipes.com/arugula-salad)* or roasted veggies balance the richness.
### **Can I make this ahead?**
Prep the chicken and potatoes separately **up to 24 hours in advance**.
### **Why are my potatoes soggy?**
Crowding the pan traps steam. Spread them in **a single layer** for crispiness.
### **Is this kid-friendly?**
Yes! The crispy potatoes and tender chicken are a hit with picky eaters.
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## **Final Thoughts**
This *Herb Roasted Chicken with Baby Potatoes* is a **stress-free, flavorful meal** that tastes like you spent hours in the kitchen. With minimal prep and maximum flavor, it’s perfect for any occasion. Pour yourself a glass of wine, pop it in the oven, and let the aroma do the rest. **Happy roasting!**
Herb Roasted Chicken with Baby Potatoes
Description
A succulent herb-roasted chicken paired with golden baby potatoes, infused with garlic, rosemary, and thyme for a comforting, flavorful meal perfect for family dinners.
Ingredients
For the Crust:
- For the Chicken:
- 1 whole chicken (about 4–5 lbs)
- 3 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 4 garlic cloves, minced
- 1 lemon, halved
- For the Potatoes:
- 1.5 lbs baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp fresh rosemary, chopped
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 425°F (220°C).
- 2. Pat the chicken dry with paper towels. Rub with olive oil, salt, pepper, rosemary, thyme, and minced garlic, including under the skin.
- 3. Stuff the cavity with lemon halves.
- 4. In a bowl, toss baby potatoes with olive oil, salt, pepper, garlic powder, and rosemary.
- 5. Place chicken in a roasting pan and arrange potatoes around it.
- 6. Roast for 1 hour 15 minutes or until chicken reaches 165°F (74°C) internally and potatoes are tender.
- 7. Let chicken rest for 10 minutes before carving. Serve with potatoes.
Notes
For crispier skin, pat the chicken very dry before seasoning. Add carrots or onions to the potatoes for extra flavor.
