Description
A succulent whole chicken roasted to golden perfection with aromatic herbs and tender baby potatoes. This one-pan meal is perfect for family dinners or special occasions, delivering crispy skin, juicy meat, and flavorful potatoes infused with rosemary, thyme, and garlic.
Ingredients
Scale
For the Crust:
- For the Chicken:
- 1 whole chicken (4–5 lbs), patted dry
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 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
- 3 sprigs fresh rosemary
- 4 garlic cloves, smashed
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 425°F (220°C).
- 2. In a small bowl, mix 2 tbsp olive oil, salt, pepper, rosemary, thyme, and minced garlic to form a paste.
- 3. Rub the herb paste all over the chicken, including under the skin. Place lemon halves inside the cavity.
- 4. Toss potatoes with olive oil, salt, pepper, rosemary sprigs, and smashed garlic in a roasting pan.
- 5. Place chicken breast-side up on top of potatoes. Roast for 1 hour 15 minutes or until internal temperature reaches 165°F (74°C).
- 6. Let chicken rest 15 minutes before carving. Serve with roasted potatoes and pan juices.
Notes
For crispier skin, pat the chicken very dry before seasoning. If potatoes aren’t tender enough, remove chicken and continue roasting potatoes for 10-15 more minutes. Leftovers make excellent chicken salad.