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
Scale
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.