Herb Roasted Chicken with Baby Potatoes: A One-Pan Wonder

There’s something magical about a dish that fills your home with the aroma of garlic, rosemary, and golden-brown chicken. This Herb Roasted Chicken with Baby Potatoes is my go-to when I crave comfort without the fuss—whether it’s a hectic Tuesday or a lazy Sunday dinner. The chicken emerges juicy and flavorful, while the potatoes soak up all those herby pan juices, becoming crispy on the outside and melt-in-your-mouth tender inside. It’s the kind of meal that feels like a hug on a plate.

I first stumbled upon this recipe during a chaotic week when my grocery haul consisted of a whole chicken and a bag of baby potatoes (thanks, last-minute shopping!). With a handful of pantry staples—fresh herbs, garlic, and a glug of olive oil—I threw everything onto a sheet pan, crossed my fingers, and let the oven work its magic. The result? A dish so good, my kids asked for seconds (a rare victory!). Now, it’s a staple in our rotation, and I’m thrilled to share it with you.

Why You’ll Love This Herb Roasted Chicken

This recipe is a winner for so many reasons:

• One-pan ease: Minimal cleanup means more time to relax (or tackle that laundry pile).
• Versatile flavors: Swap herbs based on what’s in your fridge—thyme, sage, or even lemon zest work beautifully.
• Crowd-pleaser: Perfect for weeknight dinners or impressing guests without stress.
• Leftover-friendly: Shred extra chicken for salads, soups, or these easy chicken tacos.

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, minced
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
• 1 tbsp fresh thyme leaves
• 1 tsp salt, plus extra to taste
• ½ tsp black pepper
• 1 lemon, quartered (optional)

Step-by-Step Instructions

1. Prep the chicken: Preheat oven to 425°F (220°C). Rub the chicken with 1 tbsp olive oil, then season inside and out with salt, pepper, garlic, and herbs. Stuff the cavity with lemon quarters if using.
2. Toss the potatoes: In a bowl, mix potatoes with remaining olive oil, salt, and a pinch of rosemary. Spread them around the chicken on a parchment-lined baking sheet.
3. Roast to perfection: Bake for 50–60 minutes, basting the chicken halfway, until the skin is crispy and the internal temperature reaches 165°F (74°C). Let rest 10 minutes before carving.

Pro Tips for the Best Roast

Want to elevate this dish? Here’s how:

• Dry the skin well for maximum crispiness (a paper towel is your friend!).
• Add veggies: Toss in carrots or Brussels sprouts for extra color and nutrition.
• Butter boost: Rub softened butter under the skin for extra richness (trust me on this one).

Whether you’re cooking for one or feeding a family, this Herb Roasted Chicken with Baby Potatoes is a reminder that the simplest meals often taste the best. It’s a dish that adapts to your mood, your pantry, and your schedule—just like your favorite pair of jeans. So preheat that oven, pour yourself a glass of wine, and let the aroma of herbs and golden chicken work its cozy magic. Happy roasting!

Herb Roasted Chicken with Baby Potatoes

• Author: Chef Maria

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Description

A succulent whole chicken roasted with aromatic herbs and tender baby potatoes for a comforting one-pan meal.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the Chicken:
• 1 whole chicken (3–4 lbs)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• 4 garlic cloves, minced
• 1 lemon, halved
• 1 tsp salt
• 1/2 tsp black pepper
• For the Potatoes:
• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• For Garnish:
• Fresh parsley, chopped

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Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 375°F (190°C).
2. 2. Pat chicken dry and place in a large roasting pan.
3. 3. Mix herbs, garlic, salt, pepper and 2 tbsp olive oil. Rub mixture under the skin and all over chicken.
4. 4. Stuff cavity with lemon halves and tie legs together with kitchen twine.
5. 5. Toss potatoes with remaining olive oil, garlic powder, salt and pepper. Arrange around chicken.
6. 6. Roast for 1 hour 15 minutes or until internal temperature reaches 165°F (74°C).
7. 7. Let rest 10 minutes before carving. Garnish with parsley.

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Notes

For crispier skin, increase oven temperature to 425°F (220°C) for the last 10 minutes of cooking. Leftovers keep refrigerated for 3 days.