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Roasted Chicken and Potatoes

Roasted Chicken and Potatoes

The ultimate comfort food, Roasted Chicken and Potatoes offers a delightful combination of crispy skin and tender, juicy meat. With its aromatic garlic and herbs, this easy weeknight dinner is sure to become a family favorite. Treat yourself to this warm and hearty dish tonight!
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head Garlic
  • ½ teaspoon Salt
  • 1 tablespoon Olive oil
  • ¼ cup Cold water
  • 1 tablespoon Parsley (fresh, chopped)
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 tablespoon Paprika
  • 1 tablespoon Basil
  • ½ cup Garlic sauce (from above)
  • 2 tablespoon Butter (unsalted, melted)
  • 2 tablespoon Olive oil
  • 1 whole Chicken (4 to 5 pounds)
  • 8 medium Potatoes (cleaned and cut into cubes or wedges)

Equipment

  • 11-inch x 15-inch Roaster with Roasting Rack

Method
 

  1. Preheat your oven to 375℉. This is a crucial step to ensure your chicken cooks evenly and achieves that perfect golden-brown skin.
  2. Begin by making the garlic sauce. Take the garlic head and peel the cloves. Place them in a mortar and pestle with ½ teaspoon of salt. Crush the garlic until it becomes a smooth paste. This paste will add incredible flavor to your chicken.
  3. Next, add parsley, olive oil, and cold water to the paste. Mix everything together until well combined. Set this delicious mixture aside for later use.
  4. Now, it’s time to prepare the dry rub. In a bowl, mix garlic powder, onion powder, salt, pepper, paprika, and basil. This blend will give your chicken a burst of flavor. Rub this mixture generously all over the chicken, making sure to cover every nook and cranny.
  5. Place the seasoned chicken into a roasting pan. If your roasting pan doesn’t have a rack, drizzle a bit of olive oil on the bottom before adding the chicken. This will help prevent sticking and enhance the flavor.
  6. Cover the roasting pan with aluminum foil and roast the chicken for 2 hours, removing the foil after the first hour. This allows the skin to crisp up beautifully.
  7. Check the chicken after 1½ hours to ensure it’s properly roasted. The internal temperature should reach 165℉ (74℃) for safe consumption. If done, remove it from the oven.
  8. While the chicken is roasting, prepare the potatoes about half an hour into the cooking time. Mix half of the garlic sauce with 2 tablespoons of melted butter and olive oil. Toss the cubed potatoes in this mixture, ensuring they’re well coated.
  9. Arrange the seasoned potatoes around the chicken in the roasting pan. If space is tight, feel free to use another pan. Cover the potatoes with aluminum foil.
  10. Bake the potatoes for an hour and a half, removing the foil after the first hour. This will help them become tender on the inside and crispy on the outside.
  11. After the chicken has roasted, allow it to rest for 10 minutes before carving. This essential step allows the juices to redistribute, keeping the meat juicy.
  12. Use the leftover garlic sauce to drizzle over the chicken and potatoes or serve it as a dip on the side. Enjoy your delicious homemade Roasted Chicken and Potatoes!

Notes

Pat the chicken dry before applying the dry rub to help the skin get crispy.
If you prefer a stronger garlic flavor, use fresh minced garlic in the dry rub.
Adjust the amount of red pepper flakes in the dry rub to your heat preference.
Let the chicken rest for 10 minutes after roasting to keep the meat juicy and flavorful.
Use Yukon gold or red potatoes for roasting; they hold their shape and get nice and crispy.
If using a separate roasting pan for the potatoes, ensure they are in a single layer for even cooking and crispiness.
To check if the chicken is done, insert a meat thermometer into the thickest part of the thigh. The internal temperature should read 165℉ (74℃).
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.