Rosemary Roast Chicken with Smothered Potatoes
Elevate your next family dinner with this irresistible Rosemary Roast Chicken with Smothered Potatoes. This heartwarming recipe combines juicy, golden roast chicken seasoned with a fragrant blend of fresh rosemary, garlic, paprika, and lemon, creating a flavor-packed centerpiece. Surrounding the chicken, tender baby potatoes soak up the rich pan drippings and buttery juices, delivering ultimate comfort in every bite. With simple preparation—just 20 minutes of active work—and a perfectly crisp yet succulent finish, this dish is an ideal choice for both weeknight meals and special occasions. Serve it straight from the roasting pan, garnished with extra rosemary for a rustic, crowd-pleasing presentation. Perfectly balanced and unfailingly delicious, this one-pan masterpiece will quickly become a household favorite. Keywords: rosemary roast chicken, smothered potatoes, one-pan dinner, garlic, lemon, easy roast chicken recipe.
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Recipe Information
Ingredients
- 1 3-4 pounds whole chicken
- 2 pounds baby potatoes
- 4 sprigs fresh rosemary
- 6 garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 lemon
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it on a large roasting pan.
In a small bowl, combine the kosher salt, black pepper, and paprika. Rub this mixture all over the chicken, including inside the cavity.
Stuff the cavity of the chicken with 2 sprigs of rosemary, 4 garlic cloves (smashed), and half a lemon.
Melt the butter and combine it with 2 tablespoons of olive oil. Pour this mixture over the chicken, making sure to coat it evenly.
Wash the baby potatoes thoroughly and cut any larger ones into halves to ensure similar sizes.
Toss the potatoes with the remaining 1 tablespoon olive oil, a pinch of salt, black pepper, and the leaves from the remaining 2 rosemary sprigs.
Arrange the potatoes around the chicken in the roasting pan and add the remaining 2 garlic cloves, smashed, for added flavor.
Place the roasting pan in the preheated oven and roast for 60 minutes, basting the chicken with its own juices every 20 minutes.
After 60 minutes, check the chicken's internal temperature using a meat thermometer. The thickest part of the breast should read 165°F (74°C), and the thighs should be around 175°F (80°C).
If the chicken is not yet fully cooked, continue roasting in 10-minute increments, checking the temperature each time.
Once the chicken is fully cooked, remove the pan from the oven, and loosely cover the chicken with foil. Let it rest for 10-15 minutes.
While the chicken rests, stir the potatoes in the roasting pan to coat them with the pan drippings and ensure they're fully tender.
Carve the chicken and serve alongside the smothered potatoes with a drizzle of the pan juices.
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1943 mg | 84% | |
| Total Carbohydrate | 174.3 g | 63% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 7.8 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4356 mg | 93% | |
*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.
