Roast chicken with potatoes

Roast chicken with potatoes is the kind of dinner that makes the whole house smell like you really have it together. ♡

Crispy skin, juicy meat, and potatoes that soak up all the chicken drippings and turn golden on the edges. Here’s the thing: the secret isn’t fancy ingredients, it’s drying the chicken, using high heat, and giving the potatoes enough space so they roast instead of steam.

This is my favorite “Sunday dinner” that still works on a weeknight, because once it’s in the oven, it mostly takes care of itself. Add a salad, maybe some lemon wedges, and you’re done.

Let’s make it together.

Ingredients

• 1 whole chicken (about 4 to 5 pounds)

• 2 1/2 pounds Yukon Gold or baby potatoes, halved (quartered if large)

• 1 medium onion, sliced (optional but delicious)

• 1 head garlic, cut in half crosswise

• 3 tablespoons olive oil

• 3 tablespoons unsalted butter, softened (optional, for extra crispy skin)

• 1 tablespoon kosher salt (or 2 teaspoons fine sea salt)

• 1 teaspoon freshly ground black pepper

• 2 teaspoons dried thyme or Italian seasoning

• 1 teaspoon paprika (smoked or regular)

• 1 lemon, halved

• 1 cup chicken broth (or water), for the pan

Optional add-ins

• carrots or parsnips (cut into chunks)

• fresh rosemary or thyme sprigs

Tips

• Pat the chicken very dry. Dry skin = crispy skin.

• Season inside and out. Salt in the cavity flavors the meat from the inside.

• Start hot. High heat helps the skin crisp and the potatoes caramelize.

• Give potatoes room. Crowding makes them steam and turn soft.

• Rest before carving. 10 to 15 minutes keeps the chicken juicy.

Variations

• Garlic herb: add chopped fresh rosemary and thyme to the butter and rub under the skin.

• Lemon pepper: swap paprika for lemon pepper seasoning and add extra zest.

• Spicy: add chili flakes or a pinch of cayenne to the seasoning.

• Veggie-packed: add carrots, fennel, or Brussels sprouts to the pan.

• No whole chicken: use bone-in thighs/drumsticks and reduce roast time.

FAQ

Roast Chicken with Potatoes

Classic roast chicken with potatoes, garlic, and lemon all cooked together on one pan for crispy skin, juicy meat, and golden potatoes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 whole chicken (4 to 5 pounds)
• 2 1/2 pounds Yukon Gold or baby potatoes, halved
• 1 medium onion, sliced (optional)
• 1 head garlic, halved
• 3 tbsp olive oil
• 3 tbsp unsalted butter, softened (optional)
• 1 tbsp kosher salt (or 2 teaspoons fine sea salt)
• 1 tsp black pepper
• 2 tsp dried thyme or Italian seasoning
• 1 tsp paprika
• 1 lemon, halved
• 1 cup chicken broth (or water)

Method

 

1. Heat the oven. Preheat oven to 425F. Place a large sheet pan or roasting pan in the oven while it heats (optional but helps browning).
2. Prep the chicken. Remove giblets if needed. Pat chicken very dry with paper towels. Season the cavity with a pinch of salt and pepper, then stuff with lemon halves and garlic (and herbs if using).
3. Season the outside. In a small bowl, mix salt, pepper, thyme, and paprika. Rub chicken all over with olive oil (and butter if using), then rub seasoning evenly over the skin.
4. Toss the potatoes. In a bowl, toss potatoes and onion with a drizzle of olive oil and a pinch of salt and pepper.
5. Assemble. Carefully remove the hot pan. Spread potatoes/onion out in an even layer. Pour broth into the pan (around the edges). Place chicken on top, breast side up. Add garlic halves to the pan if not inside the chicken.
6. Roast. Roast 60 to 75 minutes, until the thickest part of the thigh reaches 165F to 175F and juices run clear. If potatoes need more color, remove chicken to rest and return potatoes to the oven for 10 minutes.
7. Rest and serve. Rest chicken 10 to 15 minutes before carving. Serve with potatoes, pan juices, and roasted garlic squeezed on top.

Notes

• If the skin browns too fast, loosely tent foil over the top for the last 15 to 20 minutes.
• For crispier potatoes, keep them cut-side down and avoid crowding the pan.
• A thermometer is the easiest way to avoid overcooking.

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