Description
A classic and hearty roasted chicken with potatoes dish that makes for a comforting family dinner. Juicy chicken is roasted to perfection on a bed of seasoned potatoes, infused with the flavors of garlic, olive oil, and herbs for a simple yet flavorful meal.
Ingredients
Scale
Chicken
- 1 whole chicken (about 4 pounds)
- Salt, to taste
- Black pepper, to taste
- 1 garlic bulb, halved
- Fresh herbs (such as rosemary, thyme, or parsley), 2 tablespoons chopped
Potatoes
- 2 pounds potatoes, peeled and cut into chunks
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried herbs (rosemary or thyme)
Instructions
- Prepare the potatoes: In a large roasting pan, toss the peeled and chunked potatoes with olive oil, minced garlic, salt, pepper, and dried herbs to coat evenly.
- Season the chicken: Season the whole chicken generously with salt and pepper both inside and out. Stuff the chicken cavity with the halved garlic bulb and fresh herbs.
- Arrange chicken on potatoes: Place the seasoned chicken on top of the potatoes in the roasting pan, ensuring it sits securely.
- Roast the dish: Preheat your oven to 425°F (220°C). Roast the chicken and potatoes for about 1 hour 15 minutes to 1 hour 30 minutes, or until the chicken juices run clear and an internal temperature of 165°F (74°C) is reached, and the potatoes are golden and tender.
- Rest the chicken: Remove the roasting pan from the oven and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute for moist meat.
- Serve: Serve the carved chicken alongside the roasted potatoes, garnished with additional fresh herbs if desired.
Notes
- Use a meat thermometer to ensure the chicken is cooked through.
- Feel free to use your preferred fresh herbs or a blend for seasoning.
- Potatoes can be substituted with sweet potatoes or a mix of root vegetables.
- Resting the chicken is important to keep it juicy.
- Leftovers can be refrigerated for up to 3 days and reheated gently.