Roast chicken and potatoes recipe with 1 whole chicken, 4 potatoes, 2 tbsp olive oil, garlic, herbs & spice, crispy, juicy, easy one-pan dinner.
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Whole chicken (bone-in) | 3–4 lbs | Pat dry for crispy skin |
| Yukon Gold potatoes | 1.5 lbs | Cut into 1–2 inch chunks |
| Olive oil | 3 tbsp | For roasting and flavor |
| Garlic cloves | 4–5 | Minced or smashed |
| Fresh rosemary | 2 sprigs | Or 1 tsp dried |
| Fresh thyme | 2 sprigs | Optional but adds aroma |
| Salt | 1.5 tsp | Adjust to taste |
| Black pepper | 1 tsp | Freshly ground |
| Lemon | 1 | Sliced, optional for zest and juice |
| Optional veggies | 1 cup | Carrots, green beans, or bell peppers |
How to Make Roast Chicken and Potatoes
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels to ensure crispy skin.
2. Season the Chicken and Potatoes
Rub olive oil, minced garlic, salt, pepper, rosemary, and thyme all over the chicken. Toss potato chunks with a drizzle of olive oil, a pinch of salt, and some herbs.
3. Arrange in One Pan
Place the chicken in the center of a roasting pan. Scatter the seasoned potatoes (and optional veggies) around the chicken.
4. Roast to Perfection
Roast for 60–75 minutes, turning potatoes halfway. Chicken is done when the internal temperature reaches 165°F (74°C) and juices run clear.
5. Rest and Serve
Let the chicken rest for 10 minutes before slicing. Serve with golden, crispy roasted potatoes for a comforting one-pan meal.
Variations for Roast Chicken and Potatoes Recipe
Garlic-Parmesan Roast:
Sprinkle grated Parmesan over potatoes and chicken during the last 10 minutes of roasting for a cheesy, golden finish.
Lemon-Herb Roast:
Add lemon slices under the chicken skin and over potatoes. Fresh lemon juice brightens flavors and enhances garlic herb roast chicken taste.
Vegetable Boost:
Include carrots, bell peppers, or green beans around the chicken. Roast together for a complete, one pan meal.
Spicy Twist:
Add smoked paprika or chili flakes to potatoes and chicken for a mild kick without overpowering the comfort food flavor.
Thighs or Drumsticks:
Use chicken thighs or drumsticks instead of whole chicken, adjust cooking time for tender, juicy results.
Storage and Reheating Tips
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Refrigerator | 3–4 days | Cool completely before storing in an airtight container. Keep chicken and potatoes separate if possible. |
| Freezer | Up to 2 months | Wrap chicken tightly in foil or freezer-safe container. Potatoes can become softer; reheat with a bit of oil for crispiness. |
| Reheating – Oven | 10–15 min at 350°F (175°C) | Preheat oven, cover with foil to prevent drying, uncover last 5 min for crispy skin. |
| Reheating – Microwave | 2–3 min per serving | Cover loosely, stir potatoes halfway for even heating. Best for quick meals but may soften potatoes slightly. |
Serving Suggestions for Roast Chicken and Potatoes
Classic Family Dinner:
Serve the roasted chicken and potatoes straight from the pan for a cozy, hearty one-pan meal. Pair with a simple green salad to balance flavors.
With Gravy:
Drizzle homemade or store-bought chicken gravy over the potatoes and sliced chicken. This enhances the richness of your comfort food recipe.
Vegetable Sides:
Steam or roast seasonal vegetables like green beans, carrots, or broccoli for extra color and nutrition. Garlic-roasted vegetables complement the flavors of oven roasted chicken.
Bread Pairing:
Serve with warm dinner rolls, baguette slices, or garlic bread to soak up the pan juices. This makes the meal feel indulgent yet simple.
Wine or Drink Pairing:
Pair with a crisp white wine such as Chardonnay or Sauvignon Blanc. For non-alcoholic options, sparkling water with lemon or iced tea works beautifully.
Leftovers Idea:
Use leftover roast chicken and potatoes in salads, sandwiches, or a hearty soup for a quick, flavorful meal the next day.
Nutrition Information
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | 450 kcal | Approximate, depends on portion size and oil used |
| Protein | 35 g | High-quality protein from chicken |
| Carbohydrates | 30 g | Mainly from roasted potatoes |
| Fiber | 4 g | From potatoes and optional vegetables |
| Total Fat | 20 g | Includes healthy fats from olive oil |
| Saturated Fat | 4 g | From chicken skin |
| Sodium | 650 mg | Can be reduced by using less salt |
| Vitamin C | 15% DV | From lemon and potatoes |
| Iron | 15% DV | From chicken and potatoes |
Dietary Notes:
- Can be made gluten-free naturally.
- Substitute sweet potatoes or cauliflower for lower-carb options.
- Use skinless chicken to reduce fat while keeping flavor.
FAQs Roast Chicken and Potatoes Recipe
Q1: Can I use chicken thighs instead of a whole chicken?
Yes, chicken thighs roast faster, stay juicy, and work perfectly in this one-pan recipe. Adjust cooking time to 35–45 minutes.
Q2: How long should I roast chicken and potatoes?
For a 3–4 lb whole chicken, roast at 400°F (200°C) for 60–75 minutes. Potatoes should be golden and tender.
Q3: How do I get crispy skin on chicken?
Pat the chicken dry, rub with olive oil, and roast uncovered. Basting with pan juices halfway enhances crispiness.
Q4: Can I add other vegetables?
Yes! Carrots, bell peppers, and green beans roast well alongside the chicken and potatoes.
Q5: How do I store leftovers?
Cool completely, store in airtight containers in the fridge for 3–4 days, or freeze up to 2 months.
