Roasted Chicken and Potatoes
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4 servings
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Calories
502 kcal
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Course
Main Course, Dinner
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Cuisine
Romanian
Roasted Chicken and Potatoes
Description
Roasted Chicken and Potatoes involves coating a whole chicken with a dry rub made from garlic powder, onion powder, salt, pepper, paprika, and basil before roasting it at 375℉. A garlic sauce prepared from mashed garlic, olive oil, water, and chopped parsley is used both on the potatoes and as a flavor base. Potatoes are cubed and mixed with the garlic sauce, melted butter, and olive oil, then roasted until golden and tender while the chicken cooks. The roasting process includes covering the chicken initially to retain moisture and then uncovering it to develop a browned exterior. The result is a roast chicken with crispy skin and moist meat, accompanied by garlicky, buttery potatoes with a crisp crust and a soft center.
The combination works well served simply, allowing the seasoned chicken and aromatic potatoes to take center stage. It suits family dinners or casual gatherings and can be complemented with a fresh green salad or steamed vegetables as desired.
For best results, pat the chicken dry before applying the rub to promote a crispy skin, and check doneness with a thermometer at 165℉ internal temperature. Leftovers can be stored refrigerated for up to three days or frozen for longer preservation.
Ingredients
Garlic Sauce
- 1 head garlic
- ½ teaspoon salt
- 1 tablespoon olive oil
- ¼ cup water cold
- 1 tablespoon parsley fresh, chopped
Dry rub for chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 tablespoon basil
Garlic sauce for potatoes
- ½ garlic sauce from above
- 2 tablespoon butter unsalted, melted
- 2 tablespoon olive oil
Chicken and Potatoes
- 1 whole chicken 4 to 5 pounds
- 8 potato cleaned and cut into cubes or wedges
Instructions
- Preheat oven to 375℉.
- Start by making the garlic sauce. Put the garlic and salt in a mortar and pestle and crush the garlic until it becomes a paste. Add the parsley, oil and water to the garlic and mix well. Set aside.
- Mix all ingredients together for the dry rub and rub it all over the chicken. Put the chicken in a roasting pan. If your roasting pan doesn't have a rack, you'll need to add a bit of oil to the bottom before adding the chicken to the pan. Cover with aluminum foil and roast for 2 hours, removing the aluminum foil after one hour. Check after 1½ hours and see if chicken is properly roasted, if it is, remove from oven. The chicken is done when the internal temperature is 165℉ (74℃).
- Half an hour into baking the chicken, prepare the potatoes. Mix ½ of the garlic sauce made earlier with 2 tablespoons melted butter and 2 tablespoons olive oil. Pour over 8 cleaned and cubed potatoes, tossing well. Season with more salt and pepper if needed.
- Arrange the potatoes around the chicken on the rack in the roasting pan. If there's not enough space, you can use a separate roasting pan. Cover with aluminum foil.
- Bake for an hour and a half, removing the foil after an hour.
- Let the chicken rest for 10 minutes before carving. Use the leftover garlic sauce to either pour over the chicken and potatoes or you can use it as a dip.
Notes
- Pat the chicken dry before applying the rub to promote crisp skin.
- Use Yukon gold or red potatoes for roasting as they hold shape and crisp well.
- Check chicken doneness by measuring an internal temperature of 165℉ in the thickest thigh part.
- Let the chicken rest 10 minutes after roasting to retain juiciness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 502kcal | 25% |
| Carbohydrates | 81g | 27% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 899mg | 37% |
| Potassium | 1852mg | 39% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 1130IU | 23% |
| Vitamin C | 27.7mg | 31% |
| Calcium | 72mg | 7% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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