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Whole Roasted Chicken and Potatoes Recipe
5 from 24 votes

Whole Roasted Chicken and Potatoes Recipe

This recipe features a whole roasted chicken seasoned with garlic, thyme, smoked paprika, and lemon zest, roasted together with sliced Yukon Gold potatoes. The chicken skin crisps as it roasts, while the potatoes soak up drippings, yielding tender, flavorful side potatoes. The herbaceous seasoning and zest add freshness and warmth to the savory profile.

Prep Time
1 hr
Cook Time
1 hr 15 mins
Total Time
2 hrs 15 mins
Servings: 4 servings
Calories: 680 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Remove the chicken from the fridge and pat dry with paper towels.
  3. 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.
  4. Pre-heat the oven: Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.
  5. 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.
  6. 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.
  7. Let it rest & serve: Remove skillet from the oven and transfer chicken to a carving board and let it rest for 10-15 minutes.
  8. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 680

% 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.