roast chicken and potatoes recipe

Written BySheba G Updated On
roast chicken and potatoes recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best roast chicken and potatoes recipe

I have been making this roast chicken and potatoes recipe for years, and it is still my family’s favorite Sunday dinner. The chicken comes out juicy and golden, and the potatoes soak up all those wonderful pan juices. My kids always ask for seconds, and my husband says it reminds him of his grandmother’s cooking. It is a simple, one pan meal that makes the house smell amazing and feels special without being fussy. I love that it uses basic ingredients you probably already have on hand. Plus, roasting chicken with the skin on keeps it moist and flavorful, and potatoes provide fiber and potassium, making this a balanced and satisfying meal for everyone.

Perfect Roast Chicken and Potatoes

Perfect Roast Chicken and Potatoes

4.9 from 630 votes

A classic one pan roast chicken with crispy skin and tender, golden potatoes. This recipe is simple to prepare and delivers a juicy, flavorful chicken every time.

Prep Time15 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Chicken

1 whole chicken (about 4-5 pounds)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 lemon, halved
4 cloves garlic, smashed

For the Potatoes

2 pounds Yukon Gold potatoes, cut into 1.5 inch chunks
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried rosemary

👨‍🍳Directions

1Preheat your oven to 425 degrees F.
2Remove the chicken from the fridge and pat it dry with paper towels. Let it sit at room temperature for 20 minutes.
3In a small bowl, mix together 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder, and dried thyme.
4Rub the seasoning mixture all over the chicken, including under the skin of the breasts and thighs.
5Place the lemon halves and smashed garlic cloves inside the chicken cavity.
6In a large bowl, toss the potato chunks with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and dried rosemary.
7Arrange the seasoned potatoes in a single layer in the roasting pan. Place the chicken on top of the potatoes, breast side up.
8Roast for 1 hour to 1 hour 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165 degrees F and the potatoes are tender and golden.
9Let the chicken rest for 10 minutes before carving. Serve with the roasted potatoes.

🔧Equipment

Large roasting pan
Chef’s knife
Cutting board
Small bowl
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 7g❤️Cholesterol: 130mg🧂Sodium: 900mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 40g

📝Notes

For extra crispy skin, you can increase the oven temperature to 450 degrees F for the last 10 minutes of roasting. Leftover chicken and potatoes can be stored in the fridge for up to 3 days.

Watch Video Of How Perfect Roast Chicken and Potatoes Works

This roast chicken and potatoes recipe is always a good idea for any occasion, whether it is a holiday dinner or a simple weeknight meal. It works well for family gatherings because it is impressive yet so easy to put together. I hope you and your family enjoy this meal as much as mine does.

❓ Frequently Asked Questions About Roast Chicken and Potatoes

1. How do I know when the roast chicken is done?

The best way is to use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone. It should read 165 degrees F. The juices should run clear when you cut between the leg and the thigh.

2. Can I use other types of potatoes?

Yes, you can use Russet or red potatoes. Yukon Golds are my favorite because they get creamy on the inside and crispy on the outside. Just make sure to cut them into even sized pieces so they cook evenly.

3. Do I need to truss the chicken?

No, you do not need to truss the chicken for this recipe. Leaving the legs untied helps the thighs cook more evenly and the skin get crispy. Just tuck the wing tips under the bird to keep them from burning.

4. Can I add other vegetables to the pan?

Absolutely. Carrots, onions, and parsnips work great. Add them with the potatoes at the beginning. Just keep in mind that they may cook a bit faster, so check them after 45 minutes.

5. How do I get the skin extra crispy?

Make sure to pat the chicken very dry before seasoning. Also, do not cover the pan during roasting. For an extra boost, you can turn the oven up to 450 degrees F for the last 10 minutes of cooking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts