Roasting Chicken With Potatoes


Roasting chicken with potatoes is something of an enduring classic. It’s a single dish that can be common to many dinner tables and yet has an offbeat flavour which makes it stand out from the everyday. It’s usually very easy to make, too. You cut up some potatoes and chuck them in the oven with some oil, butter, or whatever else you want to flavour the chicken. Then you take the roasted chicken parts (wings, breasts, legs, etc.) and just stick them on top of the potatoes when they’re cooked. Then all you need to do is toss it around a bit and you’ve got dinner ready!

Lemon And Herb Roasted Chicken With Baby Potatoes

  • Level: Easy
  • Yield: 6 servings


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1 (4 to 5 pound) free-range chicken

Kosher salt and freshly ground black pepper

1 lemon, halved

1 head garlic, halved

1/4 bunch each fresh rosemary, thyme, and parsley

1/4 cup olive oil

11/2 pounds red new potatoesAdd to Shopping List


  1. Preheat the oven to 400 degrees F.
  2. Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don’t forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.


 This whole roasted chicken with potatoes is very easy to make, hearty and cozy, all time favorite for a homemade family dinner.

Whole roasted chicken with potatoes with golden skin in a baking dish

Roasting a whole chicken might seem like a lot of work, but I assure you this Whole Roasted Chicken With Potatoes is so worth making.

Since I’m not experienced with cooking a whole turkey, I decided to just share with you a roast chicken with potatoes recipe, that I enjoy making very often. I made this for a family dinner last week and I even managed to take pictures of it. Everyone enjoyed the perfectly seasoned and cooked meat and it took me less than 2 hours to make.


I know that some people feel like roasting a chicken at home is absolutely unnecessary, since you can get a whole rotisserie chicken for not a lot of money, but believe me, this homemade chicken tastes absolutely delicious.

It is moist and tender,  and I’ll share with you how I make that skin perfectly crisp and edible.

Yes, if you are short on time, rotisserie chicken is a great, delicious, quick and inexpensive choice. But if you have the time to roast your own chicken you should definitely do it.


For meals like this Whole Roast Chicken With Potatoes, I like to make some garlic -thyme butter, and rub it under and over the bird’s skin. I also  like to stuff the inside of the chicken with lemon slices, shallots (or onions) and thyme, to keep is moist and add more flavors on the inside.

Whole Homemade Roasted Chicken

Whole Homemade Roasted Chicken

My mom used to make roast chicken the exact same way, and this recipe has been tested many times. I also cook potatoes in the same pan at the same time I roast the chicken. It really saves time, potatoes absorb some of the juices that chicken releases and you only wash one pan.

I think that roasted chicken is so much easier to make than a huge turkey, so if you have some time and would like some homemade juicy chicken meat, you should definitely try this recipe.

Whole roasted chicken with potatoes in a dutch oven


  • Whole young chicken
  • salt
  • black pepper
  • thyme
  • garlic
  • shallot
  • lemon
  • oil
  • butter
  • potatoes
  • parsley
  • chicken stock

Whole roasted chicken with potatoes on a baking dish


The most quick and easy way to cook a whole chicken with potatoes is to roast them together in one pan. In this recipe I often use sheet pan for roasting, but the last time I roasted it in my dutch oven and it worked pretty good.

  1. Preheat oven to 375 F. (190 C).
  2. Wash and dry chicken with paper towels. Season with salt and pepper the inside and outside.
  3. Prepare garlic-thyme butter: In a skillet over medium heat, heat up olive oil, then add shallots and garlic. Cook for 2 minutes, then remove from heat. Add in butter, thyme, parsley and lemon zest.
  4. Using the back of a spoon or your fingers, gently separate the skin from the meat, without tearing through the skin.
  5. Using your fingers, gently spread garlic -thyme butter under the skin and over the skin of the chicken.
  6. Place slices of lemon, 2-3 shallots and 1-2 garlic cloves inside the cavity of the chicken and tie the legs together.
  7. Prepare potatoes- peel and cut potatoes into 1 inch cubes. Toss in olive oil and season with salt and pepper. Add thyme and parsley. Add in shallots and garlic. (Shallots and garlic are totally optional, you can only roast potatoes).
  8. Grease a baking dish or line with aluminum foil and grease over the foil. Place chicken in the middle. Add potatoes, shallots and garlic. Pour chicken stock over potatoes. Alternatively use a Dutch oven or a Braiser to roast the chicken.
  9. Roast chicken with potatoes for 1 hour at 375 F. Take out of the oven and carefully flip chicken around. Roast for 15 more minutes, until browned and turn chicken again. Broil for 3-4 minutes, keeping an eye on the chicken and potatoes, making sure they don’t burn.
  10. The top should be nicely browned, not burned. Cooking time will vary, depending on the size of the chicken, type of oven used, type of pan used, etc. Thermometer inserted into the breast meat should read 165 F. (74 C).
  11. Take out of the oven and let chicken cool in the pan for 10 minutes.
  12. Cut, serve and enjoy.


It depends on the size of the chicken and oven temperature. The rule usually is to roast for 20 minutes per pound at 350 F.

I like to roast whole chicken at slightly higher temperature 375 F. 

For crispy skin, broil for 3-5 minutes at the end.

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