Roast Chicken With Potatoes
A perfect roast chicken dinner with potatoes – this one is made by roasting the chicken – crisp and golden on the outside with juicy and flavorful meat, on the same roasting pan with potatoes, so that they cook at the same time and soak in the flavors of the chicken.
- Prep Time: 30 mins
- Cook Time: 90 mins
- Total Time: 2 hours
- Yield: 4-6 1x
- Category: Entree
- 1 whole chicken
- 2 large onions
- 3–5 sprigs of thyme
- 1 lemon
- 3–4 garlic cloves
- salt, pepper
- 1 Tablespoon oil
Garlic-Herb Flavored Butter:
- 4 Tablespoons butter, softened
- 1 teaspoon oil
- 2 garlic cloves, minced
- 1 small shallot, minced
- 1 teaspoon lemon zest
- 1–2 teaspoon fresh parsley, minced
- 1–2 teaspoons fresh thyme, minced
- salt, pepper
- 3 lbs potatoes, cut into 1 inch pieces (Yukon gold, red, or young potatoes)
- 3–5 shallots, cut into 1 inch pieces
- 3–5 garlic cloves, minced
- 1 Tablespoon olive oil
- 1 Tablespoon fresh parsley, minced, or 1/2 Tablespoons, dry
- 1 Tablespoon fresh dry thyme, minced, or 1/2 Tablespoon dry
- 1/2 teaspoon salt, ground black pepper
Preparing the Chicken
- Dry the chicken with paper towels. Season liberally with salt and pepper all over.
- Preheat the oven to 400 degrees Fahrenheit.
- In a cold skillet, combine the oil, garlic and shallots. Cook on medium low heat until the shallots and garlic are golden. Combine the softened butter with the browned shallots and garlic, the lemon zest, parsley, thyme and season with salt and pepper. (If you’re using salted butter, you don’t need to add any salt.)
- The flavored butter is totally optional. Half the time I make roast chicken without it, but when I want to make it a little more special, I like to add the flavored butter.
- Wash the potatoes and cut them into 1 inch pieces, leaving the skin on. Use red, gold or young potatoes for this recipe. Russets or white potatoes don’t work as well, because they tend to fall apart.
- Place the potatoes in a medium pot and cover them with water. Bring to a boil and cook for another 3-5 minutes or so. Drain the potatoes and toss them with the shallots, also cut into 1 inch pieces, garlic, herbs, oil and salt and pepper.
Preparing the Chicken for the Oven:
- Tie the legs of the chicken together and also tuck the wings behind the back of the bird. Stuff the cavity of the chicken with one cut up onion, garlic cloves, a cut up lemon and thyme sprigs. (I use up the lemon that I zested earlier.) This is also optional.
- Gently spread the flavored butter under the skin, all over the breast meat and as much as you can get on the thigh meat. Brush the chicken on all sides with some oil.
- Slice 1 large onion into thick circles and place them in the center of the baking sheet. Sprinkle some salt over the onions.
- Place the chicken on top of the onions.
Roasting the Chicken and Potatoes:
- Roast the chicken for about 20 minutes.
- Add the potatoes to the hot baking sheet and spread them around the chicken. If there are any excess chicken juices on the baking sheet, drain it off before adding the potatoes.
- Continue roasting for another 40-50 minutes or so, depending on your oven and the size of your chicken. You can mix the potatoes about halfway through, to coat them in the chicken drippings and get them to brown more evenly. Sometimes the breast area skin can start to get brown too quickly. Cover it up lightly with some aluminum foil, to prevent it from getting too brown.
- Roast the chicken until the breast meat register 165 on an instant read thermometer and the thigh meat registers 175 degrees.
- Take out the chicken and let it rest for about 10 minutes. Meanwhile, if the potatoes are not as golden as you’d like, return them to the oven and broil for a few minutes on all sides to crisp them up even more. Garnish with more fresh herbs, like parsley, thyme, dill, green onions.
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