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Classic roast chicken and golden potatoes

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Classic roast chicken and golden potatoes

 Classic roast chicken and golden potatoes






Here is the complete step-by-step method to prepare perfect roast chicken with crispy potatoes.

Prep time: 20 mins | Cook time: 1 hr 15 mins | Rest time: 10 mins | Servings: 4

Ingredients

  • 1 whole chicken (approx. 3.3 lbs / 1.5 kg)

  • 1.75 lbs (800g) waxy potatoes (Yukon Gold or Charlotte), cut into wedges

  • 4 tbsp olive oil

  • 2 tbsp (30g) butter, softened

  • 1 whole head of garlic (cloves separated, unpeeled)

  • 3 sprigs fresh thyme & 2 sprigs fresh rosemary

  • 1 lemon, halved

  • Salt and freshly ground black pepper

Step-by-Step Instructions

  1. Preheat and Prep the Oven

    • Preheat your oven to 400°F (200°C / Gas Mark 6). Position the oven rack in the center.

  2. Prepare the Chicken

    • Pat the chicken thoroughly dry inside and out with paper towels (this is key for crispy skin).

    • Rub the softened butter evenly all over the skin.

    • Season generously with salt and black pepper, including inside the cavity.

    • Stuff the cavity with half the lemon, 2 unpeeled garlic cloves (lightly crushed), and a sprig of thyme.

  3. Season the Potatoes

    • In a large roasting pan or baking dish, add the potato wedges and the remaining garlic cloves.

    • Drizzle with 4 tablespoons of olive oil.

    • Add the fresh rosemary leaves, remaining thyme, a generous pinch of salt, and black pepper. Toss well to coat.

  4. Arrange the Pan

    • Push the potatoes toward the outer edges of the pan to create an open space in the middle.

    • Place the prepared chicken breast-side up directly in the center so its juices will drip down onto the potatoes while roasting.

  5. Roast and Baste

    • Place the pan in the oven and roast for 1 hour and 15 minutes.

    • Halfway through (at around 35 minutes): Carefully pull out the oven rack, stir the potatoes so they brown evenly, and spoon the melted fat and pan juices back over the chicken skin.

  6. Check Doneness and Rest

    • The chicken is done when the skin is deep golden brown and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C), or when the juices run clear when pierced.

    • Transfer the chicken to a cutting board, tent loosely with aluminum foil, and let it rest for 10 minutes.

    • Optional: While the chicken rests, return the potatoes to the oven for an extra 5–10 minutes if you prefer them extra crispy.

  7. Carve and Serve

    • Carve the chicken into pieces and serve immediately alongside the roasted potatoes and garlic, spooning the pan juices over top.


    • Conclusion

      This classic one-pan roast chicken with potatoes is the ultimate crowd-pleasing meal because it balances simplicity, deep flavor, and minimal cleanup. By roasting the chicken directly over the potatoes, every wedge absorbs the rich, herb-infused pan juices while staying tender on the inside and crispy on the outside. Letting the meat rest for 10 minutes before carving guarantees juicy, flavorful slices every time. Serve it hot straight from the roasting dish alongside a light green salad or steamed green beans for a complete, comforting feast.


Location: United States

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