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Roasted Chicken and Potatoes

Roasted Chicken and Potatoes is a comforting and flavorful dish, perfect for Sunday suppers. The juicy, seasoned chicken pairs beautifully with crispy, golden potatoes, all enhanced by a rich garlic sauce. Simple and delicious, it’s a meal the whole family will love.

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 4 servings
Calories: 502 kcal
Course: Main Course , Dinner
Cuisine: Romanian

Ingredients

Garlic Sauce
  • 1 head garlic
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • ¼ cup cold water
  • 1 tablespoon parsley fresh, chopped
Dry rub for chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon 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 potatoes cleaned and cut into cubes or wedges

Instructions

    Cup of Yum
  1. Preheat oven to 375℉.
  2. 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.
  3. 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℃).
  4. 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.
  5. 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.
  6. Bake for an hour and a half, removing the foil after an hour.
  7. 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 dry rub to help the skin get crispy.
  • If you prefer a stronger garlic flavor, use fresh minced garlic in the dry rub.
  • Adjust the amount of red pepper flakes in the dry rub to your heat preference.
  • Let the chicken rest for 10 minutes after roasting to keep the meat juicy and flavorful.
  • Use Yukon gold or red potatoes for roasting; they hold their shape and get nice and crispy.
  • If using a separate roasting pan for the potatoes, ensure they are in a single layer for even cooking and crispiness.
  • To check if the chicken is done, insert a meat thermometer into the thickest part of the thigh. The internal temperature should read 165℉ (74℃).
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Information

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 (53%) Fiber 6g (24%) Sugar 2g (4%) Vitamin A 1130IU (23%) Vitamin C 27.7mg (31%) Calcium 72mg (7%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 502

% 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.