Rosemary Roasted Chicken with Potatoes
Elevate your dinner table with this mouthwatering Rosemary Roasted Chicken with Potatoes, a dish that combines tender, juicy chicken with perfectly golden, herb-infused baby potatoes. Seasoned with a flavorful blend of olive oil, garlic, paprika, and fresh rosemary, this one-pan wonder is infused with aromatics like lemon and buttery undertones for a rich, savory finish. The whole chicken is roasted to perfection atop a bed of seasoned potatoes, allowing the drippings to enhance their flavor as they crisp in the oven. Perfect for weeknight meals or special occasions, this rustic yet elegant recipe is easy to prepare with just 20 minutes of prep time and guarantees a delightful centerpiece that serves six. Try this irresistible roasted chicken recipe for a comforting, crowd-pleasing dinner that’s brimming with satisfying flavors.
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) Whole chicken
- 2 lbs Baby potatoes
- 4 sprigs Fresh rosemary
- 6 pieces Garlic cloves
- 1 piece Lemon
- 0.25 cup Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Butter
Instructions
Preheat your oven to 425°F (220°C) and position a rack in the center of the oven.
Rinse the chicken thoroughly under cold water, then pat it dry with paper towels. Ensure the cavity is clean.
In a small bowl, combine olive oil, kosher salt, black pepper, garlic (minced), and paprika to create a marinade.
Using your hands or a brush, rub the marinade all over the chicken, ensuring even coverage, including under the skin and inside the cavity.
Stuff the cavity of the chicken with 3 garlic cloves, half a lemon cut into two pieces, and 2 sprigs of rosemary.
Rinse and halve the baby potatoes. Toss them in a bowl with 2 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of pepper, and the remaining rosemary leaves.
Spread the seasoned potatoes onto a roasting pan. Place the chicken on top of the potatoes, breast side up.
Dot the chicken with small pieces of butter to enhance browning and flavor.
Roast in the oven for approximately 75-90 minutes, or until the chicken's internal temperature reads 165°F (74°C) in the thickest part of the thigh and the potatoes are golden and crispy.
Remove the roasting pan from the oven and let the chicken rest for 10-15 minutes before carving. Garnish with additional rosemary if desired.
Serve the chicken alongside the roasted potatoes for a complete meal.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1533 mg | 67% | |
| Total Carbohydrate | 174.3 g | 63% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 8.0 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 214 mg | 16% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4457 mg | 95% | |
*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.
