Description
This Roasted Chicken and Potatoes recipe combines a succulent whole chicken rubbed with a flavorful dry spice blend and accompanied by garlic-infused roasted potatoes. The dish is elevated by a rich homemade garlic sauce that adds depth and aroma. Perfect for a comforting and hearty meal, the chicken is roasted to tender perfection while the potatoes become crisp and golden, making this a classic family-friendly roast dinner.
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 cup 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
Instructions
- Preheat the oven: Preheat your oven to 375℉ to ensure it’s at the right temperature for roasting.
- Make the garlic sauce: Using a mortar and pestle, crush the garlic and salt together until a smooth paste forms. Stir in the chopped parsley, olive oil, and cold water, mixing well. Set this sauce aside for use in both the chicken and potatoes.
- Prepare the dry rub: In a bowl, combine garlic powder, onion powder, salt, pepper, paprika, and basil. Pat the chicken dry, then rub the spice mixture thoroughly all over the chicken’s surface. Place the chicken in a roasting pan; if your pan lacks a rack, brush a little olive oil on the bottom first to prevent sticking. Cover the chicken loosely with aluminum foil.
- Roast the chicken: Place the chicken in the oven and roast covered for 2 hours. Remove the foil after the first hour to allow the skin to brown. Check the chicken’s internal temperature at about 1½ hours—it’s done when it reaches 165℉ (74℃) in the thickest thigh area.
- Prepare the potatoes: About 30 minutes into cooking the chicken, combine half of the garlic sauce with melted butter and olive oil. Toss the cubed or wedged potatoes in this mixture and season with salt and pepper to taste.
- Add the potatoes to the roasting pan: Arrange the potatoes around the chicken on the rack or in a separate roasting pan if there’s insufficient space. Cover with aluminum foil again.
- Bake together: Continue roasting the chicken and potatoes for an additional 1½ hours, removing the foil after one hour to allow the potatoes to crisp up.
- Rest and serve: Once fully cooked, let the chicken rest for 10 minutes before carving to retain juices. Serve the chicken and potatoes with the remaining garlic sauce poured over or served on the side as a dip.
Notes
- Pat the chicken dry before applying the dry rub to help the skin become crispy.
- For a stronger garlic flavor in the dry rub, use fresh minced garlic instead of powder.
- Adjust the amount of red pepper flakes in the dry rub to suit your heat tolerance.
- Let the chicken rest for 10 minutes after roasting to maintain its juiciness and flavor.
- Use Yukon gold or red potatoes for roasting, as they hold their shape and crisp up beautifully.
- If using a separate pan for potatoes, make sure they are in a single layer for even cooking and crispiness.
- To determine if the chicken is cooked, use a meat thermometer to check the thickest part of the thigh. The internal temperature should be 165℉ (74℃).
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months.
