Description
This Roasted Chicken and Potatoes recipe features tender, juicy whole chicken seasoned with a flavorful dry rub and homemade garlic sauce. Paired with perfectly roasted potatoes tossed in a buttery garlic sauce, this comforting meal is an easy, satisfying dinner perfect for family gatherings or simple weeknight meals.
Ingredients
Scale
Garlic Sauce
- 1 head garlic
- ½ teaspoon salt
- 1 tablespoon olive oil
- ¼ cup cold water
- 1 tablespoon fresh parsley, chopped
Dry Rub for Chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 tablespoon dried basil
Garlic Sauce for Potatoes
- ½ of the garlic sauce from above
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
Chicken and Potatoes
- 1 whole chicken (4 to 5 pounds)
- 8 potatoes, cleaned and cut into cubes or wedges
Instructions
- Preheat Oven and Make Garlic Sauce: Preheat your oven to 375°F (190°C). To prepare the garlic sauce, crush the garlic with salt in a mortar and pestle until a smooth paste forms. Then mix in the chopped parsley, olive oil, and cold water. Set the sauce aside while you prepare the chicken and potatoes.
- Season and Roast Chicken: Combine the dry rub ingredients—garlic powder, onion powder, salt, black pepper, paprika, and dried basil. Rub this mixture all over the whole chicken evenly. Place the chicken in a roasting pan; if your pan lacks a rack, add a little oil to the bottom to prevent sticking. Cover the chicken with foil and roast it for 2 hours, removing the foil after 1 hour to allow the skin to brown. Check the internal temperature after 1½ hours; it should reach 165°F (74°C) in the thickest part of the thigh to ensure it’s fully cooked.
- Prepare and Roast Potatoes: Once the chicken has roasted for 30 minutes, prepare the potatoes. Mix half of the garlic sauce with melted butter and olive oil. Toss the potatoes in this mixture, seasoning with salt and pepper to taste. Arrange the potatoes around the chicken in the roasting pan or use a separate pan if preferred. Cover with foil and roast for 1½ hours, removing the foil after 1 hour for a crispy finish.
- Rest and Serve: After roasting, let the chicken rest for 10 minutes before carving. This helps retain the juices and ensures tender meat. Serve the carved chicken with the roasted potatoes and drizzle or dip with the remaining garlic sauce for extra flavor.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee food safety.
- Using a roasting pan with a rack helps keep the chicken elevated and promotes even cooking.
- Adjust seasoning on potatoes as needed based on personal taste preferences.
- Letting the chicken rest before carving helps maintain juicy meat.
- You can substitute fresh herbs for dried basil if desired for a fresher flavor.
