Description
This Roasted Chicken and Potatoes recipe is a simple yet flavorful way to enjoy a classic! A whole chicken and potatoes are seasoned with a homemade garlic sauce and dry rub, then roasted to perfection. It’s a delicious and satisfying meal that’s perfect for a Sunday dinner or a special occasion.
Ingredients
Units
Scale
-
Garlic Sauce:
- 1 head garlic
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup cold water
- 1 tablespoon fresh parsley, chopped
-
Dry Rub for Chicken:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 tablespoon dried basil
-
Garlic Sauce for Potatoes:
- 1/2 of the garlic sauce from above
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
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Chicken and Potatoes:
- 1 whole chicken (4 to 5 pounds)
- 8 potatoes, cleaned and cut into cubes or wedges
Instructions
- Preheat Oven and Make Garlic Sauce: Preheat oven to 375°F (190°C). To make the garlic sauce, crush garlic with salt in a mortar and pestle until it forms a paste. Mix in parsley, olive oil, and water. Set aside.
- Season and Roast Chicken: Combine dry rub ingredients and rub all over the chicken. Place chicken in a roasting pan (add a little oil to the bottom if your pan doesn’t have a rack). Cover with foil and roast for 2 hours, removing the foil after 1 hour. Check the chicken’s internal temperature after 1 ½ hours – it should reach 165°F (74°C) in the thickest part of the thigh.
- Prepare and Roast Potatoes: After the chicken has roasted for 30 minutes, prepare the potatoes. Mix half of the garlic sauce with melted butter and olive oil. Toss with potatoes and season with salt and pepper. Arrange potatoes around the chicken in the roasting pan (or use a separate pan). Cover with foil and bake for 1 ½ hours, removing the foil after 1 hour.
- Rest and Serve: Let the chicken rest for 10 minutes before carving. Serve with remaining garlic sauce as a drizzle or dipping sauce.
Notes
- Pat the chicken dry before applying the dry rub for crispier skin.
- Use fresh minced garlic in the dry rub for a more intense garlic flavor.
- Adjust the amount of red pepper flakes in the dry rub to your preference.
- Let the chicken rest after roasting to retain moisture and flavor.
- Use Yukon Gold or red potatoes for roasting, as they hold their shape well.
- If using a separate pan for potatoes, ensure they are in a single layer for even cooking.
- Use a meat thermometer to ensure the chicken is cooked through.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: ¼ chicken with 2 potatoes
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 150mg