Roasted Chicken and Potatoes Recipe

This mouthwatering Roasted Chicken and Potatoes is the ultimate comfort food that combines crispy-skinned, tender chicken with perfectly seasoned potatoes all in one pan. The secret star of this dish is the incredible homemade garlic sauce that infuses everything with irresistible flavor. This recipe strikes the perfect balance between impressive and doable, making it ideal for both Sunday family dinners and special occasions!

Why You’ll Love This Recipe

• One-Pan Wonder: Everything cooks together, meaning less cleanup and more flavor as the chicken drippings season the potatoes beautifully.
• That Garlic Sauce: Trust me on this – the homemade garlic sauce is absolutely transformative. You’ll find yourself wanting to put it on everything!
• Foolproof Method: The slow roasting technique ensures moist, tender chicken every single time, even if you’re new to roasting whole birds.
• Impressive Yet Simple: This dish looks and tastes like you spent all day in the kitchen, but the hands-on time is surprisingly minimal.

this Recipe

Ingredients You’ll Need

• Whole Chicken: The star of the show that roasts to golden perfection. The size matters – a 4-5 pound bird is ideal for even cooking.
• Potatoes: They soak up all those amazing chicken juices and garlic flavors. Cut them uniformly so they cook evenly.
• Garlic: Used in both the sauce and the dry rub, it provides the backbone of flavor for this dish. Don’t skimp here!
• Butter: Creates richness in the potato coating and helps them crisp up beautifully in the oven.
• Olive Oil: Used throughout the recipe for its flavor and to help with browning.
• Herbs and Spices: The combination of paprika, basil, garlic powder, and onion powder creates a perfectly seasoned chicken with beautiful color.
• Salt and Pepper: The foundation of good cooking – these simple seasonings bring all the flavors together.
• Parsley: Adds freshness and a pop of color to the finished dish.

Variations

Herb Lovers’ Version

Replace the basil in the dry rub with a mixture of fresh rosemary, thyme, and sage for a more traditional herb-roasted chicken flavor.

Lemon Garlic Twist

Add the zest and juice of one lemon to the garlic sauce for a bright, citrusy variation that cuts through the richness.

Spicy Edition

Add a teaspoon of cayenne pepper or red pepper flakes to the dry rub for a chicken with a bit of heat.

Root Vegetable Medley

Mix in carrots, parsnips, and turnips with the potatoes for a more diverse vegetable base that roasts beautifully alongside the chicken.

How to Make Roasted Chicken and Potatoes

Step 1: Prepare the Garlic Sauce

Crush a whole head of garlic with salt in a mortar and pestle until it forms a smooth paste. Mix in fresh parsley, olive oil, and cold water. This creates a versatile sauce that will be used both for the potatoes and as a finishing touch.

Step 2: Season the Chicken

Combine garlic powder, onion powder, salt, pepper, paprika, and basil to create a flavorful dry rub. Pat the chicken dry thoroughly (this is crucial for crispy skin!), then massage the spice mixture all over, making sure to get some under the skin for maximum flavor.

Step 3: Start Roasting the Chicken

Place the seasoned chicken in a roasting pan, cover with foil, and begin roasting at 375°F. The foil traps moisture during the first hour, ensuring the meat stays juicy.

Step 4: Prepare the Potatoes

While the chicken gets a head start, toss your potato cubes or wedges in a mixture of half the garlic sauce, melted butter, and olive oil. Season with additional salt and pepper to taste.

Step 5: Add Potatoes to the Roasting Pan

After the chicken has roasted for 30 minutes, arrange the seasoned potatoes around it. If there’s not enough space, use a separate pan rather than crowding them (crowded potatoes steam rather than roast).

Step 6: Complete the Roasting Process

Continue roasting everything together, removing the foil after an hour to allow the chicken skin and potatoes to crisp up. The dish is done when the chicken reaches an internal temperature of 165°F and the potatoes are golden and fork-tender.

Step 7: Rest and Serve

Allow the chicken to rest for 10 minutes before carving – this crucial step keeps all those delicious juices inside the meat. Serve with the remaining garlic sauce on the side.

Pro Tips for Making the Recipe

• Don’t Skip the Drying: Pat the chicken completely dry before applying the rub – this is the secret to getting that irresistibly crispy skin.
• Check for Doneness in Multiple Spots: Test the temperature in both the thigh and the breast to ensure the chicken is perfectly cooked throughout.
• Potato Positioning Matters: For extra-crispy potatoes, make sure they’re not sitting in liquid while roasting. Elevate them slightly if needed.
• Make Extra Garlic Sauce: Once you taste it, you’ll want more for dipping, drizzling, and saving for other dishes.
• Room Temperature Start: Let your chicken sit out for 30 minutes before roasting for more even cooking from surface to center.

How to Serve

Perfect Pairings

This hearty dish pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness. A crisp white wine like Sauvignon Blanc or a light Pinot Noir complements without overwhelming.

Family Style Presentation

Serve the whole chicken surrounded by the golden potatoes on a large platter, drizzled with some of the reserved garlic sauce and sprinkled with fresh herbs for a show-stopping presentation.

Complete the Meal

Add a side of steamed green beans or roasted Brussels sprouts for a complete dinner that covers all the bases.

Make Ahead and Storage

Storing Leftovers

Store the chicken and potatoes separately in airtight containers in the refrigerator for up to 3 days. The garlic sauce can be refrigerated for up to 5 days in a sealed container.

Freezing

The roasted chicken can be frozen for up to 3 months. Remove the meat from the bones before freezing for best results. Potatoes don’t freeze well as they tend to become mealy when thawed.

Reheating

For the juiciest reheated chicken, warm it in a 300°F oven covered with foil until heated through (about 20 minutes). To recrisp the potatoes, spread them on a baking sheet and heat at 400°F for 10-15 minutes.

FAQs

How do I know when the chicken is fully cooked?
The most reliable method is using a meat thermometer inserted into the thickest part of the thigh (without touching bone). It should read 165°F. Another indicator is that the juices run clear when you pierce the meat, but a thermometer is your best friend for perfectly cooked chicken.

Can I use chicken pieces instead of a whole chicken?
Absolutely! Chicken thighs and drumsticks work beautifully in this recipe. Reduce the cooking time to about 45-60 minutes total, still checking for that 165°F internal temperature. Bone-in, skin-on pieces will give you the best flavor.

What’s the best type of potato to use?
Yukon Golds are my top choice because they get crispy on the outside while staying buttery inside. Red potatoes hold their shape well, while russets give you a fluffier interior with a very crispy exterior. Any will work, just make sure to cut them to a similar size for even cooking.

Can I make the garlic sauce ahead of time?
Yes! The garlic sauce actually benefits from being made a day ahead, as the flavors meld together beautifully. Just store it in an airtight container in the refrigerator, then bring to room temperature before using.

Final Thoughts

This Roasted Chicken and Potatoes recipe might just become your new go-to comfort meal. There’s something magical about the combination of crispy, seasoned chicken skin, tender meat, and those gloriously flavorful potatoes – all enhanced by that incredible garlic sauce. It’s the kind of straightforward cooking that delivers spectacular results without complicated techniques. Try it this weekend and watch it become a regular request around your table!

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