Go Back

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.