Garlic Roasted Chicken and Potatoes Recipe: A Comforting, One-Pan Meal
Garlic roasted chicken and potatoes is the perfect hearty and comforting dish for any occasion. The chicken is crispy on the outside, juicy on the inside, and infused with garlic and herbs, while the potatoes are golden and tender, soaking up all the savory flavors from the chicken drippings. Best of all, it’s a simple one-pan recipe that requires minimal prep and delivers maximum flavor!
Ingredients
For the Chicken:
- 1 whole chicken (about 4-5 pounds)
- 4 tbsp olive oil (divided)
- 6 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 lemon, halved
- Salt and freshly ground black pepper
- 1 tsp paprika (optional)
For the Potatoes:
- 1 ½ pounds baby potatoes (or Yukon Gold potatoes, quartered)
- 2 tbsp olive oil
- 4 garlic cloves, smashed
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prepare the Chicken
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Clean and Season the Chicken: Remove any giblets from the cavity of the chicken and pat the chicken dry with paper towels. Dry skin will crisp up nicely in the oven. Season the inside of the cavity generously with salt, pepper, and a few sprigs of thyme and rosemary.
- Rub the Chicken with Garlic and Herbs: In a small bowl, combine 3 tablespoons of olive oil, minced garlic, chopped rosemary, chopped thyme, salt, pepper, and paprika (if using). Rub this mixture all over the chicken, making sure to cover the breasts, legs, wings, and even under the skin if possible for maximum flavor.
- Stuff the Chicken: Stuff the cavity with the lemon halves and any leftover garlic cloves or herbs for additional flavor during roasting.
Step 2: Prepare the Potatoes
- Season the Potatoes: In a large bowl, toss the potatoes with 2 tablespoons of olive oil, smashed garlic cloves, rosemary, thyme, salt, and pepper until evenly coated.
- Arrange in the Pan: Spread the seasoned potatoes in an even layer in a large roasting pan or a baking dish.
Step 3: Roast the Chicken and Potatoes
- Place the Chicken on Top of the Potatoes: Set the chicken directly on top of the potatoes in the roasting pan, breast side up. This allows the chicken drippings to flavor the potatoes as they cook.
- Roast the Chicken: Place the roasting pan in the preheated oven and roast the chicken and potatoes for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.
- Baste the Chicken: Halfway through cooking, baste the chicken with its own juices to help develop a golden, crispy skin.
Step 4: Rest and Serve
- Rest the Chicken: Once the chicken is fully cooked, remove it from the oven and transfer the chicken to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute within the meat.
- Crisp the Potatoes: If the potatoes need additional browning, return them to the oven while the chicken rests, cooking for another 10 minutes until they’re golden and crispy.
Carve and Serve
- Carve the Chicken: Carve the chicken into pieces, starting with the legs, wings, and then the breasts. Serve with the roasted potatoes on the side, spooning any pan juices over the chicken for extra flavor.
- Garnish: For a finishing touch, garnish with fresh parsley or extra rosemary.
Tips for Perfect Garlic Roasted Chicken and Potatoes
- Room Temperature Chicken: Let the chicken sit at room temperature for 30 minutes before roasting. This ensures even cooking and prevents the meat from drying out.
- Dry the Chicken: Make sure to thoroughly pat the chicken dry before roasting. This step is essential for achieving crispy skin.
- Use a Meat Thermometer: Always check the internal temperature of the chicken with a meat thermometer. Insert it into the thickest part of the thigh (without touching the bone). The chicken is ready when it reaches 165°F (74°C).
- Smash the Garlic: For the potatoes, use smashed garlic cloves rather than minced. The smashed cloves will infuse the potatoes with a mellow garlic flavor without burning during the long roasting time.
Variations
- Garlic Butter Chicken: Swap the olive oil with melted butter for a richer, buttery flavor. You can also mix garlic with softened butter and spread it under the chicken skin for extra decadence.
- Lemon and Herb Chicken: Add extra slices of lemon around the potatoes for a bright, citrusy flavor that complements the garlic and herbs.
- Vegetable Mix: Instead of just potatoes, add other vegetables like carrots, parsnips, or Brussels sprouts to the roasting pan for a colorful, nutritious side dish.
FAQs
How Long Does Garlic Roasted Chicken and Potatoes Last?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat the chicken and potatoes in a 350°F (175°C) oven for 10-15 minutes to maintain the crispy texture.
Can I Use Chicken Thighs Instead of a Whole Chicken?
Yes! If you prefer, you can use bone-in, skin-on chicken thighs or drumsticks. They roast more quickly (around 35-45 minutes) but still deliver the same delicious flavors. Adjust the roasting time accordingly and ensure the internal temperature reaches 165°F (74°C).
Can I Make This Recipe Ahead of Time?
While garlic roasted chicken and potatoes are best enjoyed fresh, you can prep everything ahead of time. Season the chicken and potatoes, cover, and refrigerate them separately for up to 12 hours before roasting.
Nutritional Information (per serving):
- Calories: 520
- Protein: 40g
- Carbohydrates: 28g
- Fat: 28g
- Sodium: 890mg
- Fiber: 4g
Garlic roasted chicken and potatoes is a classic meal that’s perfect for family dinners, special occasions, or meal prep. With minimal ingredients and maximum flavor, this one-pan dish will become a go-to recipe in your kitchen. Whether you’re new to roasting chicken or looking to elevate your skills, this recipe is sure to impress every time!