Garlic Herb Roasted Chicken and Potatoes

introduction

This Garlic Herb Roasted Chicken and Potatoes is a simple, homey meal. The chicken gets a garlic and herb rub. Baby potatoes roast with the same flavors. You get a warm, comforting dinner with little fuss.

why make this recipe

• It is easy and fills the oven with good smells.
• One pan cooks the main dish and the side.
• It works for weeknights or a small dinner with guests.
• Leftovers reheat well for next-day meals.

how to make Garlic Herb Roasted Chicken and Potatoes

Follow the steps below to cook this meal. Everything cooks together so the flavors mix.

Ingredients :

• 1 whole chicken
• 2 pounds baby potatoes
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the baby potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Place the chicken in a roasting pan and rub it with the remaining olive oil and seasonings.
4. Arrange the seasoned potatoes around the chicken in the roasting pan.
5. Roast the chicken and potatoes for 1 hour, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
6. Let the chicken rest for 10 minutes before carving.
7. Garnish with fresh parsley and serve.

how to serve Garlic Herb Roasted Chicken and Potatoes

Carve the chicken and place pieces on a platter with roasted potatoes around it. Serve hot. You can add a simple green salad or roasted vegetables. For a different side try this baked potatoes with crispy broccoli and bacon: Baked Potatoes with Crispy Broccoli and Bacon.

how to store Garlic Herb Roasted Chicken and Potatoes

• Cool to room temperature, then cover and put in the fridge within 2 hours.
• Store in an airtight container for up to 3–4 days.
• Reheat in the oven at 350°F (175°C) until warm, or use a microwave for single servings.
• For longer storage, freeze chicken and potatoes in a freezer-safe container for up to 2 months.

tips to make Garlic Herb Roasted Chicken and Potatoes

• Pat the chicken dry before rubbing with oil to help the skin crisp.
• Use a meat thermometer to check the chicken reaches 165°F (75°C).
• Cut larger potatoes in half so they cook evenly.
• Turn the potatoes once during roasting for even browning.
• Let the chicken rest before cutting to keep it juicy.

variation (if any)

• Add lemon slices under the chicken skin or around the pan for a bright flavor.
• Swap dried herbs for 1 tablespoon fresh rosemary and 1 tablespoon fresh thyme.
• Add carrots or onions to the pan for more veggies.
• Use bone-in chicken pieces instead of a whole chicken; adjust the time until pieces reach 165°F (75°C).

FAQs

Q: Can I use other potatoes?
A: Yes. Yukon gold or red potatoes work. Cut big ones so they cook in the same time.

Q: Can I make this without dried herbs?
A: Yes. Use fresh herbs if you have them. Use about three times the amount of fresh herbs as dried.

Q: How do I know the chicken is done?
A: Use a meat thermometer. The thickest part of the thigh should read 165°F (75°C). Juices should run clear.

Q: Can I roast at a lower temperature?
A: You can. Roast at 400°F (200°C) but the cooking time will be longer. Check the internal temp to be safe.

Q: Can I prep this ahead?
A: Yes. Season the chicken and potatoes a few hours ahead and keep covered in the fridge. Bring to room temp before roasting.

Conclusion

For more ideas and a similar twist on this dish, see this version of Garlic Herb Chicken and Potatoes on Crunchy Creamy Sweet: Garlic Herb Chicken and Potatoes – Crunchy Creamy Sweet. You can also read another take with lemon and garlic at Butter Your Biscuit: Garlic Herb Roasted Chicken and Potatoes-Butter Your Biscuit.

Garlic Herb Roasted Chicken and Potatoes

A simple, homey meal featuring a garlic and herb rubbed chicken paired with roasted baby potatoes, creating a warm, comforting dinner.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 whole whole chicken Pat dry before rubbing with oil.
• 2 pounds baby potatoes Cut larger potatoes in half for even cooking.
• 1/4 cup olive oil Use for both potatoes and chicken.
• 4 cloves garlic, minced For flavoring.
• 2 teaspoons dried rosemary Or substitute with fresh rosemary.
• 2 teaspoons dried thyme Or substitute with fresh thyme.
• to taste Salt and pepper For seasoning.
• to garnish Fresh parsley Use for final garnish.

Method

 

Preparation

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the baby potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Place the chicken in a roasting pan and rub it with the remaining olive oil and seasonings.
4. Arrange the seasoned potatoes around the chicken in the roasting pan.

Cooking

1. Roast the chicken and potatoes for 1 hour, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
2. Let the chicken rest for 10 minutes before carving.
3. Garnish with fresh parsley and serve.

Notes

Cool to room temperature, then cover and put in the fridge within 2 hours. Store in an airtight container for up to 3–4 days. Reheat in the oven at 350°F (175°C) or use a microwave for single servings. For longer storage, freeze chicken and potatoes in a freezer-safe container for up to 2 months.