Whole Roasted Chicken and Potatoes Recipe
User Reviews
5
Whole Roasted Chicken and Potatoes Recipe
Description
The Whole Roasted Chicken and Potatoes Recipe involves seasoning a 3 ½ to 4-pound chicken with a mixture of vegetable oil, garlic, thyme, smoked paprika, lemon zest, salt, and pepper. The seasoning is rubbed under the skin and all over the chicken to infuse flavor directly into the meat. The chicken is left to sit uncovered, allowing the skin to dry slightly, which helps it crisp in the oven. Meanwhile, Yukon Gold potatoes are tossed in oil, salt, and pepper, then browned in a skillet. The partially cooked potatoes and the seasoned chicken share an oven-safe skillet, roasting together at 400°F, allowing the chicken drippings to flavor the potatoes.
The roasting results in crisp, golden chicken skin and tender white meat, paired with soft, slightly caramelized potatoes that have absorbed savory aromatics. The smoked paprika and thyme provide a warm, earthy aroma, accented by fresh lemon zest for brightness.
This dish serves well as a complete meal but can be complemented with a simple green salad or steamed vegetables. The whole roasted chicken can feed a family and provides leftovers suitable for sandwiches or soups. Variations include swapping vegetable oil for butter with extra garlic for a richer profile, or adding carrots to the pan for additional sweetness. Roasting rosemary in place of thyme offers a holiday flavor twist. If the potatoes need extra cooking after the chicken is done, they can roast alone for an additional 20 minutes.
Ingredients
- 1 whole chicken 3 ½ - to 4 pounds, giblets discarded
- kosher salt
- black pepper
- 3 tablespoons vegetable oil divided
- 2 cloves garlic peeled and minced
- 2 teaspoons thyme minced, fresh
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons lemon plus lemon wedges for serving, zest, grated
- 2 pounds potato sliced into 1-inch thick pieces, Yukon gold variety
- lemon for serving (optional, wedges
Instructions
- Start with making the seasoning: In a bowl, mix vegetable oil, garlic, thyme, paprika, lemon zest, 1-teaspoon of kosher salt and 1/2 teaspoon ground black pepper.
- Remove the chicken from the fridge and pat dry with paper towels.
- Using your fingers or a handle of a spoon, gently loosen the skin of the chicken from breast and thighs making sure to not tear the skin. Rub the seasoning all over the chicken and underneath the skin of the breast, directly onto the meat. Truss the chicken or if it is easier tie the legs together and tuck wings behind back. Let it sit on the counter uncovered for 30 minutes.
- Pre-heat the oven: Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.
- Prep the potatoes: Toss potatoes with the remaining 1 tablespoon oil, 1 ½ teaspoons salt and ½ teaspoon black pepper. Arrange them flat sides down in a single layer in an oven-safe 10 or 12-inch nonstick skillet*. Place it over medium heat and cook without moving them for 7-9 minutes or until lightly brown on the bottom.
- Assemble & Roast: Place chicken, breast side up, on top of potatoes, and transfer it to the oven. Let it roast for 1 hour to 1 hour 15 minutes or until breast registers 160 degrees when a thermometer is inserted in the middle.
- Let it rest & serve: Remove skillet from the oven and transfer chicken to a carving board and let it rest for 10-15 minutes.
- Carve chicken and serve with potatoes and lemon wedges.
Notes
- Roasting chicken and potatoes together allows the potatoes to soak up flavorful drippings for enhanced taste.
- If your potatoes are not fully cooked when the chicken is done, remove the chicken and roast the potatoes alone for up to 20 more minutes.
- For a richer seasoning, replace vegetable oil with butter and add extra garlic to the rub.
- You may add sliced carrots into the pan, reducing potatoes slightly to accommodate them; their sweetness complements the dish.
- Substitute fresh rosemary for thyme to impart a festive flavor, especially suitable for holiday meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Calories | 680kcal | 34% |
| Carbohydrates | 41g | 14% |
| Protein | 40g | 80% |
| Fat | 40g | 62% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 143mg | 48% |
| Sodium | 148mg | 6% |
| Potassium | 1332mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 684IU | 14% |
| Vitamin C | 51mg | 57% |
| Calcium | 55mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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