Imagine a golden-brown, herb-infused chicken so tender it practically falls off the bone, surrounded by crispy, perfectly roasted potatoes that will make your taste buds dance with joy! This isn't just another chicken recipe - this is a culinary experience that transforms a simple dinner into a restaurant-worthy masterpiece. Whether you're a cooking novice or a seasoned home chef, our Whole Roasted Chicken with Potatoes will elevate your meal game and have your family begging for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 4 medium potatoes, quartered
- 3 tablespoons olive oil
- 1 tablespoon rosemary, chopped
- 1 tablespoon thyme, chopped
- Salt and pepper to taste
- 4 cloves garlic, whole
- 1 lemon, halved
Instructions
- Remove the whole chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 425°F (218°C). Position the oven rack in the center of the oven.
- Pat the chicken dry thoroughly with paper towels to ensure crispy skin. This removes excess moisture and helps achieve golden-brown coloration.
- In a small bowl, mix olive oil, chopped rosemary, thyme, salt, and black pepper to create a herb-infused seasoning.
- Gently loosen the chicken's skin and rub half of the herb mixture directly onto the meat under the skin, ensuring even distribution.
- Rub the remaining herb mixture over the exterior of the chicken. Stuff the chicken cavity with whole garlic cloves and lemon halves.
- Quarter the potatoes and toss them in remaining olive oil, salt, and pepper. Arrange potatoes around the chicken in a large roasting pan.
- Place the chicken breast-side up in the roasting pan, ensuring potatoes are in a single layer around the bird.
- Roast in preheated oven for approximately 1 hour and 30 minutes, or until chicken's internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Every 30 minutes, baste the chicken with pan juices to maintain moisture and enhance flavor.
- Remove from oven and let the chicken rest for 15-20 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Carve the chicken and serve with roasted potatoes, garnishing with fresh herbs if desired.
Tips
- Temperature Matters: Always let your chicken sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Dry Skin = Crispy Skin: Pat the chicken completely dry with paper towels. Moisture is the enemy of that irresistible golden-brown exterior.
- Herb Infusion Technique: Gently separate the skin from the meat and rub herbs directly underneath for maximum flavor penetration.
- Basting is Key: Regularly baste the chicken with pan juices to keep the meat incredibly moist and develop a rich, deep flavor.
- Rest is Best: Allow the chicken to rest 15-20 minutes after cooking. This crucial step helps redistribute juices, ensuring each bite is succulent and tender.
- Internal Temperature Check: Always use a meat thermometer. The chicken is perfectly cooked when it reaches 165°F (74°C) at the thickest part of the thigh.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 110mg
