Chicken Potato Roast
Savor the irresistible harmony of flavors in this Chicken Potato Roast, a one-pan wonder that combines tender, juicy chicken with golden, crispy baby potatoes. Perfectly seasoned with a fragrant blend of garlic, fresh rosemary, paprika, and oregano, this dish is elevated by a zesty splash of lemon juice and aromatic pan juices. The chicken is roasted to perfection, its skin beautifully crisped while the potatoes turn delightfully caramelized. Ready in just an hour with only 15 minutes of prep time, this easy, family-friendly recipe delivers maximum flavor with minimal effort. Perfect for weeknight dinners or casual entertaining, this comforting dish pairs beautifully with a fresh side salad or steamed vegetables. Whether you’re searching for “easy roast chicken recipes” or “one-pan chicken and potato meals,” this Chicken Potato Roast is guaranteed to impress and satisfy.
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Recipe Information
Ingredients
- 6 pieces Chicken (bone-in, skin-on pieces such as thighs or drumsticks)
- 500 grams Baby potatoes
- 3 tablespoons Olive oil
- 3 Garlic cloves (minced)
- 2 teaspoons Fresh rosemary (chopped)
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 Lemon (juiced)
- 100 milliliters Chicken stock or water
Instructions
Preheat your oven to 200°C (400°F).
In a large mixing bowl, combine the olive oil, minced garlic, rosemary, paprika, dried oregano, salt, and black pepper to create a marinade.
Add the chicken pieces to the bowl and toss to coat them evenly in the marinade. Set aside while you prepare the potatoes.
Scrub the baby potatoes clean and cut them in half if they are large. Leave smaller ones whole.
Add the potatoes to the same bowl with the marinade and toss to ensure they are well coated.
In a large oven-safe roasting dish, arrange the chicken pieces skin-side up. Surround the chicken with the potatoes.
Squeeze the juice of the lemon evenly over the chicken and potatoes.
Pour the chicken stock or water into the dish, ensuring it pools at the bottom without washing off the marinade.
Place the roasting dish in the preheated oven and roast for 45 minutes, or until the chicken is golden brown, and the internal temperature reaches 75°C (165°F). The potatoes should also be tender and crisp.
Halfway through cooking, use a spoon to baste the chicken and potatoes with the juices from the pan to keep everything moist and flavorful.
Once cooked, remove the dish from the oven and let it rest for 5 minutes before serving.
Serve the chicken and potatoes hot, garnished with additional rosemary if desired.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 4430 mg | 193% | |
| Total Carbohydrate | 97.2 g | 35% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 5.0 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 182 mg | 14% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3617 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
