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Roasted Chicken and Potatoes

A classic roast chicken flavored with garlic and herb rub, served with buttery roasted potatoes.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head garlic
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/4 cup cold water
  • 1 tablespoon parsley fresh, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon paprika
  • 1 tablespoon basil
  • 1/2 garlic sauce from above
  • 2 tablespoons butter unsalted, melted
  • 2 tablespoons olive oil
  • 1 whole chicken 4 to 5 pounds
  • 8 potatoes cleaned and cut into cubes or wedges

Equipment

  • 11-inch x 15-inch roaster with roasting rack
  • mortar and pestle (or small food processor)
  • Mixing Bowl
  • Measuring Spoons
  • Aluminum Foil
  • Meat Thermometer

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Make the garlic sauce: peel the garlic and, using a mortar and pestle (or a small food processor), crush or blend the garlic with 1/2 teaspoon salt into a paste.
  3. Stir the parsley, 1 tablespoon olive oil, and 1/4 cup cold water into the garlic paste until combined; set the sauce aside.
  4. In a bowl, combine garlic powder, onion powder, 1 teaspoon salt, 1 teaspoon pepper, paprika, and basil to make the dry rub.
  5. Pat the whole chicken dry. Rub the dry spice mixture evenly all over the chicken, including under the skin where possible.
  6. Place the chicken on the roasting rack in the roaster. If you don't have a rack, lightly oil the bottom of the pan before adding the chicken.
  7. Cover the roaster with aluminum foil and roast the chicken for 2 hours total, removing the foil after the first hour.
  8. Thirty minutes into roasting the chicken, prepare the potatoes: mix 1/2 of the reserved garlic sauce with 2 tablespoons melted butter and 2 tablespoons olive oil.
  9. Toss the potatoes with the garlic-butter-oil mixture and season with salt and pepper to taste.
  10. Arrange the potatoes around (or on a separate pan next to) the chicken in a single layer. If needed, use a separate roasting pan for the potatoes.
  11. Continue roasting with the potatoes for the remaining time, removing foil after one hour so the skin and potatoes can brown.
  12. Check doneness with a meat thermometer inserted into the thickest part of the thigh; the internal temperature should read 165°F (74°C). If reached, remove from oven.
  13. Let the chicken rest for 10 minutes before carving. Use the remaining garlic sauce to serve or as a dip for the chicken and potatoes.

Notes

  • Pat the chicken dry before applying the dry rub for crispier skin.
  • Use fresh minced garlic in the dry rub for stronger garlic flavor if desired.
  • Adjust any red pepper flakes in the dry rub to suit your heat preference.
  • Let the chicken rest 10 minutes after roasting to keep the meat juicy.
  • Use Yukon Gold or red potatoes for best texture and crispiness.
  • If using a separate pan for potatoes, arrange them in a single layer for even roasting.