Description

This Roasted Chicken and Potatoes recipe combines tender, juicy roast chicken with crispy, flavorful roasted potatoes tossed in a garlic butter sauce. Seasoned with a homemade garlic dry rub and fresh parsley-infused garlic sauce, this comforting oven-baked meal is perfect for a hearty family dinner or special occasion.

Ingredients

Units Scale

Garlic Sauce

1 head garlic
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup cold water
1 tablespoon fresh parsley, 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

1/2 garlic sauce from above
2 tablespoons unsalted butter, melted
2 tablespoons olive oil

Chicken and Potatoes

1 whole chicken (4 to 5 pounds)
8 potatoes, cleaned and cut into cubes or wedges

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 375℉ (190℃) to ensure it reaches the optimal temperature for roasting the chicken and potatoes evenly.
Make the garlic sauce: Using a mortar and pestle, crush the garlic head with salt until it forms a smooth paste. Stir in the chopped parsley, olive oil, and cold water until well combined. Set this sauce aside for use later in the recipe.
Prepare the dry rub: In a small bowl, mix together garlic powder, onion powder, salt, pepper, paprika, and basil. Thoroughly rub this dry mixture all over the whole chicken, ensuring even coverage for flavor and seasoning.
Roast the chicken: Place the chicken in a roasting pan, adding a little oil to the bottom if the pan does not have a rack. Cover the chicken with aluminum foil and roast it in the preheated oven for 2 hours, removing the foil after the first hour. Check the chicken at 1½ hours; it is done when the internal temperature reaches 165℉ (74℃).
Prepare the potatoes: About 30 minutes into roasting the chicken, combine half of the prepared garlic sauce with melted butter and olive oil. Toss the cleaned and cut potatoes in this mixture, seasoning with salt and pepper to taste.
Add the potatoes to the roasting pan: Arrange the garlic butter-coated potatoes around the chicken on the rack. If there isn’t enough space, use a separate roasting pan for the potatoes. Cover with aluminum foil again.
Continue baking: Roast the chicken and potatoes for an additional 1.5 hours, removing the foil after one hour to allow the potatoes to crisp up and the chicken skin to brown beautifully.
Rest and serve: Once cooked, let the chicken rest for 10 minutes before carving to keep it juicy. Serve the chicken and potatoes with the remaining garlic sauce poured over or as a dipping sauce on the side.

Notes

Pat the chicken dry thoroughly before applying the dry rub to help achieve crispy skin.
For a more intense garlic flavor in the dry rub, substitute fresh minced garlic instead of garlic powder.
Adjust the amount of red pepper flakes in the dry rub (not in original recipe but can be customized) to suit your preferred spice level.
Use Yukon gold or red potatoes for roasting as they hold their shape and crisp well.
If roasting potatoes in a separate pan, ensure they are in a single layer for even cooking and crispy texture.
Use a meat thermometer to check that the chicken’s internal temperature reaches 165℉ (74℃) in the thickest part of the thigh to ensure doneness.
Let the chicken rest for 10 minutes post-roasting to maintain juiciness and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.