Roasted Whole Chicken Recipe with Garlic-Lemon Potatoes – Easy Guide

Last Updated on 2 months by Neha Deshmukh

Roasted Whole Chicken Recipe with Garlic-Lemon Potatoes – Easy Guide

Hey everyone! There’s just something so comforting about a perfectly roasted chicken, isn’t there? It feels like a hug on a plate. I first made this recipe for a family gathering, and it was a huge hit. It’s become a bit of a tradition ever since! This roasted whole chicken with garlic-lemon potatoes is surprisingly easy to make, and the aroma that fills your kitchen while it’s cooking is simply divine. Let’s get started!

Why You’ll Love This Recipe

This isn’t just any roasted chicken recipe. It’s a one-pan wonder! The chicken roasts beautifully alongside flavorful garlic-lemon potatoes, soaking up all those delicious pan juices. It’s perfect for a Sunday dinner, a special occasion, or even just a cozy weeknight meal. Plus, it serves 6, making it great for families or when you have guests. It’s a relatively hands-off recipe too, which is always a win in my book.

Ingredients

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

• 1 whole chicken (about 1.5-2kg)
• 500g baby potatoes, halved
• 10-12 garlic cloves, unpeeled
• 3 tbsp extra-virgin olive oil
• 1.5 tbsp Italian seasoning
• 1.5 tbsp salt
• 1 tsp black pepper
• 1 whole lemon, halved

Ingredient Notes

Let’s talk ingredients for a moment. A good quality chicken really makes a difference. Look for a plump chicken with a nice, even color.

The Italian seasoning blend is key here – it adds so much flavour! You can find pre-made blends easily, or make your own with a mix of oregano, basil, rosemary, and thyme. I sometimes add a pinch of dried sage for a more festive flavour, especially around Christmas.

And don’t skimp on the extra-virgin olive oil! It helps create that beautifully crispy skin. In India, we often use mustard oil for a more pungent flavour in chicken marinades, but olive oil works wonderfully for roasting. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 190°C/375°F and position the oven rack in the center.
2. Pat the whole chicken completely dry with kitchen towels. This is super important for crispy skin!
3. In a bowl, mix together the salt, pepper, and Italian seasoning. This is our dry rub.
4. Drizzle the olive oil all over the chicken, making sure to coat the entire surface.
5. Now, generously massage the dry rub onto the oiled chicken – inside the cavity and all over the exterior. Don’t be shy!
6. In an oiled cast iron skillet, arrange the halved baby potatoes. Toss them with the remaining olive oil, salt, pepper, and garlic cloves.
7. Place the seasoned chicken on top of the potato bed in the skillet. Stuff the cavity with the lemon halves.
8. Roast uncovered for about 90 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 75°C/165°F.
9. Let the chicken rest for 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavourful bird. Toss the potatoes in those glorious pan juices!
10. Serve immediately with a fresh salad.

Expert Tips

Want to take your roasted chicken to the next level? Here are a few of my go-to tips:

• Crispy Skin Secret: Really drying the chicken is key. You can even leave it uncovered in the fridge for a few hours (or overnight!) to help dry out the skin.
• Even Cooking: Make sure your oven temperature is accurate. An oven thermometer is a great investment.
• Doneness Check: Always use a meat thermometer! It’s the most reliable way to ensure your chicken is cooked through.
• Basting: For extra flavour and moisture, baste the chicken with pan juices every 30 minutes during roasting.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the chicken for a plant-based roast. Season it similarly and roast alongside the potatoes.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Add ½ – 1 tsp of chili flakes or cayenne pepper to the rub for a little heat. My friend, Priya, loves adding a pinch of garam masala too!
• Festival Adaptations: For Christmas or Thanksgiving, stuff the cavity with herbs like rosemary and thyme, and add some chopped apples and onions for extra flavour.

Serving Suggestions

This roasted chicken is fantastic on its own, but here are a few side dish ideas:

• A simple green salad with a vinaigrette dressing
• Roasted vegetables like broccoli or carrots
• Mashed potatoes (if you want extra carbs!)
• A side of warm naan or roti (a nod to our Indian roots!)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving. You can also shred the leftover chicken and use it in soups, salads, or sandwiches.

FAQs

Let’s answer some common questions:

1. What is the best way to thaw a frozen whole chicken?

The safest way is to thaw it in the refrigerator. Allow about 24 hours for every 2kg of chicken. You can also thaw it in cold water, changing the water every 30 minutes, but it needs to be cooked immediately after thawing.

2. Can I use different potatoes for this recipe?

Absolutely! Red potatoes, Yukon Gold potatoes, or even Maris Piper potatoes would work well.

3. How do I know if my chicken is cooked through?

A meat thermometer is your best friend! Insert it into the thickest part of the thigh – it should register 75°C/165°F.

4. What can I do with leftover roasted chicken?

So many things! Chicken salad, chicken soup, chicken tacos, chicken curry… the possibilities are endless!

5. Can I prepare the rub and potatoes ahead of time?

Yes! You can mix the dry rub up to 24 hours in advance. You can also chop the potatoes and toss them with oil and seasoning a few hours ahead of time.

6. What is the best type of cast iron skillet to use?

Any well-seasoned cast iron skillet will work. A 12-inch skillet is a good size for a standard whole chicken.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!