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