Roasted Chicken and Potatoes Recipe – Garlic Herb Perfection

Last Updated on 4 months by Neha Deshmukh

Roasted Chicken and Potatoes Recipe – Garlic Herb Perfection

Hey everyone! There’s just something so comforting about a perfectly roasted chicken, isn’t there? The aroma filling the kitchen, the crispy skin, and the tender, juicy meat… it’s a classic for a reason. I first made this recipe for a family gathering, and it was a huge hit. It’s become a regular in my rotation, and I’m so excited to share it with you. This isn’t just any roasted chicken; it’s a flavour explosion thanks to a generous dose of garlic, herbs, and a little bit of spice. Plus, roasting it with potatoes makes it a complete, satisfying meal!

Why You’ll Love This Recipe

This roasted chicken and potatoes recipe is a winner for so many reasons. It’s relatively easy to make, even for a weeknight dinner. The marinade is simple but packs a serious punch. And honestly, who doesn’t love a one-pan meal? Fewer dishes are always a win in my book! It’s perfect for a cozy night in, a casual weekend lunch, or even a festive celebration.

Ingredients

Here’s what you’ll need to create this magic:

• 1 Whole chicken (about 1.5-2kg)
• 500 gms Baby potatoes
• ?? tbsp Garlic powder
• ?? tbsp Onion powder
• 1 tsp Black pepper
• 1 tbsp Garlic salt
• 1 & ?? tbsp Italian seasoning
• 1 tbsp Chilli powder
• 10 Garlic cloves
• ?? cup Olive oil

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Italian Seasoning: Don’t skimp on this! It’s the heart of the flavour profile. I love using a good quality blend with plenty of oregano, basil, and thyme. You can even make your own if you’re feeling fancy!
• Garlic Cloves: Fresh garlic is essential. Seriously, don’t even think about using the pre-minced stuff. The flavour is just not the same. I usually go for 10 cloves, but if you’re a garlic lover like me, feel free to add more!
• Olive Oil: Extra virgin olive oil is my go-to for roasting. It has a lovely flavour and can withstand the high heat. But any good quality olive oil will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, pat that chicken completely dry with paper towels. This is key for getting crispy skin. Place the chicken breast-side down on a cutting board with the neck facing you.
2. Now, grab your kitchen shears and cut along both sides of the spine. Remove the spine and don’t throw it away! You can freeze it to make a delicious homemade chicken stock later.
3. Flip the chicken breast-side up. Press firmly on the breastbone to flatten it out a bit. This helps it cook more evenly.
4. In a bowl, mix together the garlic powder, onion powder, black pepper, garlic salt, Italian seasoning, chilli powder, minced garlic, and olive oil. This is your flavour bomb marinade!
5. Toss the halved baby potatoes in about 2 tablespoons of the marinade. Then, coat the chicken thoroughly with the remaining marinade, making sure to get some under the skin too. That’s where a lot of the flavour hides!
6. Preheat your oven to 220°C/425°F. Line a baking tray with foil for easy cleanup. Arrange the chicken and potatoes on the tray.
7. Roast for 45 minutes, basting with any reserved marinade every 15 minutes. You’ll know it’s ready when the internal temperature reaches 160°F (71°C). A meat thermometer is your best friend here!
8. Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavourful bird. Serve with those crispy potatoes and enjoy!

Expert Tips

• Crispy Skin Secret: Drying the chicken thoroughly is the biggest tip! Also, don’t overcrowd the pan.
• Even Cooking: Flattening the chicken breast ensures it cooks at the same rate as the legs and thighs.
• Basting is Key: Don’t skip the basting! It keeps the chicken moist and helps the skin get beautifully golden brown.

Variations

• Vegan Adaptation: Swap the chicken for a large head of cauliflower or a block of firm tofu. Marinate as directed and roast until tender and slightly browned.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your Italian seasoning to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: If you like things extra spicy, add more chilli powder or a pinch of cayenne pepper to the marinade. For a milder flavour, reduce the chilli powder or omit it altogether.
• Festival Adaptations: For Christmas or Thanksgiving, add some orange zest and rosemary to the marinade. For Diwali, a touch of garam masala would be divine! My friend Priya always adds a pinch of turmeric for a beautiful golden colour.

Serving Suggestions

This roasted chicken and potatoes is a meal in itself, but here are a few ideas for sides:

• A simple green salad
• Steamed vegetables (broccoli, green beans, or asparagus)
• A dollop of Greek yogurt or sour cream

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

What is the best way to ensure the chicken is cooked through?

Using a meat thermometer is the most reliable way! Insert it into the thickest part of the thigh, avoiding the bone. It should read 160°F (71°C).

Can I use different types of potatoes for this recipe?

Absolutely! Red potatoes, Yukon Gold potatoes, or even russet potatoes would all work well. Just adjust the cooking time accordingly.

How can I make the skin extra crispy?

Besides drying the chicken thoroughly, you can also try broiling it for the last few minutes of cooking. Keep a close eye on it to prevent burning!

Can I marinate the chicken overnight for more flavour?

Yes, you can! Just make sure to marinate it in the refrigerator.

What can I do with the leftover chicken carcass?

Make chicken stock! It’s a fantastic way to use every part of the chicken and adds incredible flavour to soups and stews.