Description
A perfectly roasted chicken and potatoes recipe with a flavorful garlic sauce, combining tender, juicy chicken and crispy, seasoned potatoes for a satisfying main-course meal.
Ingredients
Units
Scale
Garlic Sauce
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- 1 head garlic
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup cold water
- 1 tablespoon parsley fresh, chopped
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Dry Rub for Chicken
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- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon paprika
- 1 tablespoon basil
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Garlic Sauce for Potatoes
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- 1/2 garlic sauce from above
- 2 tablespoons butter, unsalted, melted
- 2 tablespoons olive oil
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Chicken and Potatoes
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- 1 whole chicken (4 to 5 pounds)
- 8 potatoes cleaned and cut into cubes or wedges
Instructions
- Preheat the oven: Preheat the oven to 375℉.
- Make the garlic sauce: Put the garlic and salt in a mortar and pestle and crush the garlic until it becomes a paste. Add the parsley, oil, and water, mixing well. Set aside.
- Prepare the dry rub: Mix all ingredients for the dry rub and thoroughly rub it all over the chicken. Place the chicken in a roasting pan. If your roasting pan doesn’t have a rack, add a bit of oil to the bottom before adding the chicken. Cover with aluminum foil and roast for 2 hours, removing the foil after the first hour. Check the chicken after 1½ hours to ensure it is roasted properly. The chicken is done when its internal temperature reaches 165℉ (74℃).
- Prepare the potatoes: Half an hour into baking the chicken, mix ½ of the prepared garlic sauce with 2 tablespoons melted butter and 2 tablespoons olive oil. Pour over the cleaned and cubed potatoes, tossing well. Add salt and pepper to taste.
- Add the potatoes: Arrange the potatoes around the chicken on the rack in the roasting pan. If there isn’t enough room, use a separate roasting pan. Cover with aluminum foil.
- Bake the meal: Bake for an hour and a half, removing the foil after one hour to allow for crisping.
- Rest and serve: Let the chicken rest for 10 minutes before carving. Use leftover garlic sauce to pour over the chicken and potatoes or as a dip on the side.
Notes
- Pat the chicken dry before applying the dry rub to help the skin become crispy.
- For a stronger garlic flavor in the dry rub, use fresh minced garlic instead of powder.
- Adjust the amount of red pepper flakes in the dry rub to suit your heat tolerance.
- Let the chicken rest for 10 minutes after roasting to maintain its juiciness and flavor.
- Use Yukon gold or red potatoes for roasting, as they hold their shape and crisp up beautifully.
- If using a separate pan for potatoes, make sure they are in a single layer for even cooking and crispiness.
- To determine if the chicken is cooked, use a meat thermometer to check the thickest part of the thigh. The internal temperature should be 165℉ (74℃).
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
