Ingredients
Scale
- 1 whole chicken (approx. 4–5 lbs)
- 2 lbs small Yukon Gold potatoes, quartered
- 1/4 cup olive oil
- 1 tablespoon dried mixed herbs (rosemary and thyme)
- 4 cloves garlic, smashed
- 2 large lemons, halved
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Pat the whole chicken dry with paper towels. In a small bowl, whisk together the olive oil, dried mixed herbs, smashed garlic, salt, and pepper.
- Step 2: Place the quartered potatoes in a large roasting pan or baking dish. Rub half of the oil and seasoning mixture over the potatoes, tossing to coat evenly.
- Step 3: Rub the remaining seasoning mixture over the entire surface of the chicken, ensuring to lift the skin slightly over the breast to rub seasoning directly onto the meat. Stuff the chicken cavity with the halved lemons and any leftover garlic.
- Step 4: Place the chicken breast-side up in the center of the roasting pan, nestled amongst the seasoned potatoes.
- Step 5: Roast for 60 to 80 minutes, or until the internal temperature of the chicken thigh reaches 165°F (74°C) and the juices run clear. The potatoes should be tender and golden brown.
- Step 6: Remove the pan from the oven and tent the chicken loosely with foil. Allow the chicken to rest for 10-15 minutes before carving and serving immediately with the roasted potatoes.
Notes
- For irresistible, crispy skin, pat the chicken absolutely dry with paper towels before applying the seasoning rub, and ensure you push some herb mixture directly under the skin over the breast meat.
- To prevent the carved chicken from drying out, reheat leftovers wrapped loosely in foil in a 300°F (150°C) oven, warming the roasted potatoes separately on a sheet pan to crisp them back up.
- Store leftover carved chicken and potatoes separately in airtight containers; the chicken remains best for 3 days, while the potatoes will last up to 4 days.
- Enhance this comforting dinner by serving it alongside a vibrant, sharp green salad dressed with a simple vinaigrette to cut through the richness of the roast and potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large plate (approx. 5oz protein, 1 cup vegetables/starch, 2 Tbsp gravy)
- Calories: 715
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 10g
- Trans Fat: 0g
- Protein: 4g