Here’s a simple recipe for Herb Roasted Chicken with Garlic Potatoes that’s flavorful and satisfying. It combines tender chicken roasted with aromatic herbs and garlic-infused crispy potatoes.
Ingredients:
For the Chicken:
- 1 whole chicken (about 4-5 lbs)
- 4 tbsp olive oil (or melted butter)
- 2 tbsp fresh thyme (or 1 tbsp dried)
- 2 tbsp fresh rosemary (or 1 tbsp dried)
- 1 tbsp fresh parsley, chopped
- 1 lemon (halved)
- 4 garlic cloves (crushed)
- Salt and pepper (to taste)
- 1 onion, quartered (optional)
- 1 cup chicken broth (optional, for a juicier roast)
For the Garlic Potatoes:
- 2 lbs baby potatoes (or any small potatoes, cut into halves or quarters)
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp fresh thyme or rosemary
- Salt and pepper (to taste)
Instructions:
1. Preheat the Oven:
- Preheat the oven to 425°F (220°C).
2. Prepare the Chicken:
- Pat the chicken dry with paper towels to ensure crispy skin.
- Rub the chicken all over with olive oil (or melted butter).
- Season generously with salt and pepper.
- Stuff the chicken cavity with the lemon halves, garlic cloves, and a few sprigs of rosemary and thyme.
- Tie the chicken legs together with kitchen twine and tuck the wings under the body to prevent them from burning.
- Place the chicken on a roasting rack or in a roasting pan.
3. Prepare the Garlic Potatoes:
- In a large bowl, toss the baby potatoes with olive oil, minced garlic, herbs, salt, and pepper.
- Scatter the potatoes around the chicken in the roasting pan, or place them in a separate baking dish if needed. Ensure that the potatoes are in a single layer so they roast evenly.
4. Roast the Chicken and Potatoes:
- Place the chicken in the oven and roast for about 1 hour and 20 minutes (or until the internal temperature reaches 165°F or 74°C). You can baste the chicken with its juices halfway through for extra flavor.
- Toss the potatoes halfway through cooking to ensure they get crispy on all sides.
5. Rest the Chicken:
- Once the chicken is cooked, remove it from the oven and let it rest for about 10-15 minutes before carving. This helps retain the juices inside the meat.
6. Serve:
- Carve the chicken and serve with the roasted garlic potatoes.
- Optionally, garnish the chicken with freshly chopped parsley and squeeze the roasted lemon over the chicken for extra flavor.
Tips:
- For extra crispy potatoes, make sure they are well spaced and don’t overcrowd the pan.
- If you have extra time, marinate the chicken in the herb mixture (olive oil, garlic, rosemary, thyme) for a few hours or overnight in the fridge.
- You can add vegetables like carrots, parsnips, or Brussels sprouts to the roasting pan if desired.
Enjoy your delicious Herb Roasted Chicken with Garlic Potatoes!
