Description
A succulent whole chicken roasted with aromatic herbs and tender baby potatoes for a comforting one-pan meal. Perfect for Sunday dinners or special occasions.
Ingredients
Scale
For the Crust:
- For the Chicken:
- 1 whole chicken (3–4 lbs)
- 3 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 4 garlic cloves, minced
- 1 lemon, zested and 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 425°F (220°C).
- 2. Pat chicken dry and place in a large roasting pan.
- 3. In a bowl, mix olive oil, rosemary, thyme, sage, garlic, lemon zest, salt, and pepper. Rub mixture all over chicken, including under the skin.
- 4. Stuff chicken cavity with lemon halves.
- 5. Toss potatoes with olive oil, garlic powder, salt, and pepper. Arrange around chicken.
- 6. Roast for 1 hour 15 minutes or until chicken reaches 165°F (74°C) internally.
- 7. Let chicken rest 10 minutes before carving.
- 8. Garnish with fresh parsley and serve.
Notes
For crispier skin, pat chicken very dry before seasoning. Leftovers keep refrigerated for 3 days. Potatoes can be substituted with carrots or parsnips.