Description
A succulent whole chicken roasted to golden perfection with aromatic herbs and tender baby potatoes. This one-pan dish delivers crispy skin, juicy meat, and flavorful potatoes with minimal effort.
Ingredients
Scale
For the Crust:
- For the chicken:
- 1 whole chicken (3–4 lbs)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp fresh thyme leaves
- 1 tbsp chopped fresh rosemary
- 4 garlic cloves, minced
- 1 lemon, quartered
- For the potatoes:
- 1.5 lbs baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp chopped fresh parsley
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 425°F (220°C).
- 2. Pat chicken dry with paper towels. Rub with 2 tbsp olive oil, then season inside and out with salt, pepper, thyme, rosemary, and minced garlic.
- 3. Stuff cavity with lemon quarters and tie legs together with kitchen twine.
- 4. In a bowl, toss potatoes with 2 tbsp olive oil, salt, pepper, and garlic powder.
- 5. Arrange potatoes in a single layer in a large roasting pan. Place chicken on top, breast-side up.
- 6. Roast for 1 hour 15 minutes, or until internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- 7. Let chicken rest 15 minutes before carving. Toss potatoes with fresh parsley and serve.
Notes
For crispier skin, pat the chicken very dry before seasoning. If potatoes aren’t browned enough after cooking, remove chicken and broil potatoes for 2-3 minutes. Leftovers keep refrigerated for 3 days.