Oven Roasted Chicken with New Potatoes
Experience the ultimate comfort food with this Oven Roasted Chicken with New Potatoes, a one-pan wonder bursting with flavor and simplicity. A succulent whole chicken is seasoned to perfection with paprika, garlic, and fresh herbs like thyme and rosemary, imparting an irresistible aroma as it roasts. Served atop golden, butter-drizzled new potatoes that roast in the chicken’s juices, this recipe ensures every bite is as tender and flavorful as the last. With just 15 minutes of prep and a slow roast in the oven, this dish is perfect for a hearty family dinner or an impressive dinner-party centerpiece. Plus, the basting technique creates delightfully crispy skin while keeping the meat perfectly juicy. Serve this dish with a side of steamed greens or a light salad for a complete and satisfying meal.
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Recipe Information
Ingredients
- 1 unit whole chicken
- 750 grams new potatoes
- 3 tablespoons olive oil
- 2 tablespoons butter
- 5 units garlic cloves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 unit lemon
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
Preheat your oven to 200°C (400°F).
Clean the whole chicken by rinsing it under cold water and patting it dry with paper towels. Remove any giblets if present.
Season the chicken inside and out with 1 teaspoon of salt, 1 teaspoon of ground black pepper, and the paprika. Set aside.
Cut the lemon in half and place one half inside the chicken cavity along with 2 garlic cloves (whole) and 2 sprigs of fresh thyme.
In a small bowl, combine the olive oil, melted butter, and juice from the remaining lemon half. Drizzle half of this mixture over the chicken, rubbing it evenly over the skin to coat.
Wash and halve the new potatoes. Spread them out evenly in a large roasting pan.
Chop the remaining garlic cloves finely and scatter them over the potatoes. Add the remaining thyme sprigs and the rosemary to the pan.
Drizzle the remaining olive oil and butter mixture over the potatoes, then season them with the remaining 0.5 teaspoon of salt. Toss to coat evenly.
Place the seasoned chicken on top of the potatoes in the roasting pan, breast side up.
Roast in the preheated oven for approximately 90 minutes, or until the internal temperature of the chicken reaches 75°C (165°F) in the thickest part of the breast and thighs.
Throughout cooking, baste the chicken with the pan drippings every 20-30 minutes to keep it moist and flavorful.
Once cooked, allow the chicken to rest for 10 minutes before carving. While resting, toss the potatoes to ensure they are coated in the flavorful juices from the pan.
Carve the chicken, serve alongside the roasted potatoes, and enjoy!
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 2.1 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1885 mg | 40% | |
*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.
