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.

Ingredients

Scale

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

Instructions

1. Prepare the Crust:

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

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).