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

There’s something undeniably comforting about a golden, herb-roasted chicken emerging from the oven, its aroma mingling with the buttery scent of baby potatoes. It’s the kind of meal that feels like a warm hug—simple yet deeply satisfying, whether you’re feeding a crowd or just craving a nourishing weeknight dinner. As someone who’s juggled more than a few chaotic evenings (hello, burnt garlic bread incidents), I can confidently say this dish is a lifesaver. It’s forgiving, flavorful, and requires minimal cleanup—a trifecta of wins.

What I love most about this Herb Roasted Chicken with Baby Potatoes is how effortlessly it adapts. Swap rosemary for thyme? Sure. Toss in carrots or parsnips? Absolutely. It’s a canvas for whatever herbs or veggies you have on hand. Plus, the potatoes soak up all the savory juices from the chicken, becoming little pockets of crispy-on-the-outside, fluffy-on-the-inside perfection. If you’ve ever wondered how to make a meal that’s both rustic and elegant—this is it. Bonus: Your kitchen will smell like a French bistro for hours.

Why You’ll Love This Herb Roasted Chicken

This recipe isn’t just delicious—it’s practical magic. Here’s why it’s a forever favorite:

• One-pan wonder: Less mess, more flavor. Everything cooks together on a single sheet pan.
• Weeknight hero: Prep takes 15 minutes, then the oven does the work.
• Leftover-friendly: Shred extra chicken for salads, soups, or these easy chicken tacos.
• Crowd-pleaser: Equally at home on a Tuesday or at a Sunday dinner party.

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
• 2 tbsp fresh rosemary, chopped (or thyme, sage, or a mix)
• 4 garlic cloves, minced
• 1 lemon, sliced
• Salt and pepper to taste

Step-by-Step Instructions

1. Prep the chicken: Rub 1 tbsp olive oil all over the chicken, then season generously with salt, pepper, and half the herbs. Stuff the cavity with lemon slices and garlic.
2. Toss the potatoes: In a bowl, mix potatoes with remaining olive oil, herbs, salt, and pepper. Spread them around the chicken on a sheet pan.
3. Roast: Bake at 425°F for 50–60 minutes, until chicken reaches 165°F internally and potatoes are crispy. Baste halfway with pan juices.
4. Rest and serve: Let chicken rest 10 minutes before carving. Serve with potatoes and a sprinkle of fresh herbs.

Pro Tips for the Best Roasted Chicken

Want that perfect crispy skin and juicy meat? Here’s what I’ve learned from (many) trials and errors:

• Dry the skin: Patting the chicken dry before seasoning ensures crispiness.
• Room temp start: Let the chicken sit out for 20 minutes before roasting for even cooking.
• Herb hack: No fresh herbs? Use 1 tsp dried herbs per tablespoon fresh.
• Veggie boost: Add carrots, onions, or fennel for extra flavor—like this veggie medley.

There you have it—a dish that’s as versatile as it is delicious. Whether you’re cooking to unwind after a long day or hosting friends who’ll rave about your culinary skills (you’re welcome), this Herb Roasted Chicken with Baby Potatoes delivers every time. Now, go forth and enjoy that golden, herby goodness—preferably with a glass of wine and zero guilt about the minimal cleanup.

Herb Roasted Chicken with Baby Potatoes

• Author: Chef Maria Bennett

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Description

A succulent whole chicken roasted to golden perfection with aromatic herbs and tender baby potatoes. This one-pan wonder delivers crispy skin, juicy meat, and flavorful potatoes infused with garlic and rosemary.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the chicken:
• 1 whole chicken (3–4 lbs)
• 3 tbsp olive oil
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped fresh rosemary
• 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

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Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 425°F (220°C).
2. 2. Pat chicken dry with paper towels. Rub entire surface with olive oil.
3. 3. Combine salt, pepper, thyme, rosemary and minced garlic. Rub mixture all over chicken, including under the skin.
4. 4. Place lemon halves in chicken cavity. Truss legs with kitchen twine.
5. 5. Toss potatoes with olive oil, salt, pepper, rosemary sprigs and smashed garlic in roasting pan.
6. 6. Place chicken breast-side up on top of potatoes.
7. 7. Roast for 1 hour 15 minutes or until internal temperature reaches 165°F (74°C) at thickest part of thigh.
8. 8. Let chicken rest 15 minutes before carving. Serve with roasted potatoes.

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Notes

For extra crispy skin, pat the chicken very dry before seasoning. Let the seasoned chicken sit uncovered in refrigerator for 4-12 hours before roasting. Substitute dried herbs if fresh aren’t available (use 1/3 amount).