There’s nothing quite like the aroma of roast chicken filling your kitchen, warm, savory, and nostalgic. This roast chicken with potatoes recipe is a timeless dish that brings comfort to any table. It’s easy to prepare, packed with flavor, and ideal for both special occasions and simple weeknight dinners.
Start by choosing a whole chicken or your preferred cuts, thighs and drumsticks are especially juicy and flavorful when roasted. Pat the chicken dry, then season generously with salt, pepper, garlic, and a mix of herbs like rosemary, thyme, and oregano. A drizzle of olive oil and a squeeze of lemon over the skin ensures it gets crispy and golden as it roasts.
The real beauty of this dish is how the potatoes soak up all the flavor. Cut them into chunks, Yukon Gold or red potatoes work well and toss them with olive oil, salt, pepper, and fresh herbs. Arrange them in the roasting pan around the chicken so they absorb the savory juices as everything cooks together.
Roast everything in a preheated oven at 200°C (400°F) until the chicken is deeply golden and the potatoes are tender with crisp edges. Depending on the size of your chicken, it will take about 45 minutes to an hour. Baste the chicken once or twice during cooking for an extra-crispy skin and juicy meat.
Serve the roast chicken carved into pieces with the potatoes on the side, and don’t forget the pan juices, they’re perfect drizzled over everything or mopped up with crusty bread. Add a simple salad or steamed green beans to round out the meal.
What makes this recipe special is its simplicity. With just a few ingredients and one pan, you get a satisfying, rustic dish that never fails to impress. Whether you’re feeding a crowd or just craving a homemade comfort meal, roast chicken with potatoes is always a winner.
Ingredients
- 1 chicken
- 4 potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme dried
- 1 tsp paprika
- 1 tsp garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and dry the potatoes, then cut them into large chunks.
- Place the chicken in a roasting pan and rub the skin with olive oil, salt, black pepper, thyme, paprika, and garlic powder.
- Arrange the potato chunks around the chicken in the roasting pan.
- Roast the chicken and potatoes in the preheated oven for 1 hour, or until the chicken is cooked through and the potatoes are crispy and golden brown.
- Remove the chicken and potatoes from the oven and let them rest for a few minutes before serving.
- Serve the roast chicken with the crispy potatoes.
Too simple for me. I prefer more action in my recipes, like sauce or something. Where’s the flavor?
Easy and quick! Made this on a weekday and it turned out great! Kids loved it!
This was AMAZING! Juicy chicken and the potatoes were so crispy. Will totally make again!
Roasting chicken is easy but somehow mine never looks like the picture. What am I doing wrong? 😩
I don’t know, my chicken came out kinda dry. Maybe I left it in too long? 🤔
Can’t believe how good this turned out! I thought I’d mess it up for sure!
5 stars! This is better than what we get at our local restaurant. Yummy!
Why do you have to cut potatoes? Just put them whole, they taste the same right?
Cutting them helps them cook better and get nice and crispy! Whole potatoes might be mushy inside. Trust the recipe!