Roast Chicken with Potatoes Garlic
Indulge in the ultimate comfort dinner with this Roast Chicken with Potatoes and Garlic recipe—a one-pan wonder that's as satisfying as it is simple. Perfectly seasoned with smoky paprika, fresh rosemary, and thyme, the golden, crispy chicken pairs beautifully with tender roasted Yukon Gold potatoes and caramelized garlic cloves. Infused with citrusy lemon and moist from a basting of its own savory juices, this dish delivers bold, aromatic flavors in every bite. With just 15 minutes of prep and an oven doing most of the work, it's an ideal choice for a stress-free family meal or an impressive centerpiece for gatherings. Let this roast chicken recipe elevate your dinner table while keeping mealtime effortless and delicious!
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) Whole chicken
- 2 lbs Potatoes (Yukon Gold or baby potatoes)
- 2 heads Garlic
- 3 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 piece Lemon
- 1.5 teaspoons (or to taste) Salt
- 1 teaspoon (or to taste) Black pepper
- 1 teaspoon Paprika
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels. Season the inside of the cavity with a pinch of salt and pepper.
Slice the lemon in half and stuff it into the cavity along with one sprig of rosemary and one sprig of thyme.
Using kitchen twine, tie the legs of the chicken together. Tuck the wings under the bird to ensure even cooking.
In a small bowl, mix together 2 tablespoons of olive oil, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Rub this mixture all over the chicken, ensuring it is evenly coated.
Rinse the potatoes and cut them into bite-sized pieces if large. Place them in a large roasting pan or baking dish.
Break the heads of garlic into individual cloves but leave the skins on. Scatter the garlic cloves among the potatoes.
Drizzle the remaining 1 tablespoon of olive oil over the potatoes and garlic. Season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss the potatoes to coat.
Nestle the seasoned chicken in the center of the roasting pan, arranging the potatoes and garlic around it. Add the remaining rosemary and thyme sprigs on top.
Place the roasting pan in the oven and roast for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) when measured in the thickest part of the thigh.
Midway through cooking, toss the potatoes for even browning and baste the chicken with its juices for extra flavor and moisture.
When done, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the chicken with the roasted potatoes and garlic on the side. Enjoy!
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3778 mg | 164% | |
| Total Carbohydrate | 216.4 g | 79% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 10.9 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5153 mg | 110% | |
*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.
