If you’re craving a meal that feels like a warm hug on a plate, look no further than this Roasted Chicken and Potatoes with Garlic Sauce Recipe. It delivers perfectly tender chicken infused with a fragrant dry rub, paired with golden, crispy potatoes kissed by a luscious garlic sauce that’s both rich and fresh. This recipe is a beautiful balance of comforting flavors and simple ingredients that come together to make any dinner feel special. Whether you’re cooking for family or friends, this dish offers that satisfying home-cooked charm that everyone loves.
Ingredients You’ll Need
This Roasted Chicken and Potatoes with Garlic Sauce Recipe shines because of its straightforward ingredients that pack a flavorful punch. Each component plays a vital role, from the aromatic garlic sauce that brings brightness, to the dry rub that seasons the chicken deeply, to the potatoes that roast up perfectly crisp and soft inside.
- Garlic (1 head): The star of the sauce, providing that rich, mellow heat that infuses the whole dish.
- Salt (½ teaspoon and 1 teaspoon): Essential for seasoning and drawing out garlic’s flavors, plus enhancing everything else.
- Olive oil (1 tablespoon + 2 tablespoons): Adds moisture, helps blend flavors, and aids in roasting for golden textures.
- Cold water (¼ cup): Balances the garlic paste’s intensity and creates a smooth sauce consistency.
- Fresh parsley (1 tablespoon, chopped): Offers a fresh, herbaceous note that cuts through the richness.
- Garlic powder (1 teaspoon): Boosts the garlic flavor in the dry rub for extra depth.
- Onion powder (1 teaspoon): Adds subtle sweetness and complexity to the chicken seasoning.
- Black pepper (1 teaspoon): Brings a mild heat and sharpness to the rub.
- Paprika (1 tablespoon): Imparts a smoky sweetness and vibrant color to the chicken skin.
- Dried basil (1 tablespoon): Adds an earthy, slightly minty undertone that complements the garlic beautifully.
- Unsalted butter (2 tablespoons): Mixed with garlic sauce and oil for luxurious, crispy potatoes.
- Whole chicken (4 to 5 pounds): The centerpiece, perfectly roasted to juicy, tender perfection.
- Potatoes (8, cubed or wedged): Roasted until tender on the inside and golden on the outside, soaking up all those great flavors.
How to Make Roasted Chicken and Potatoes with Garlic Sauce Recipe
Step 1: Preheat Oven and Make Garlic Sauce
Start by preheating your oven to a cozy 375°F (190°C). While it warms up, create the garlic sauce, which is the heart of this recipe’s vibrant flavor. Crush the garlic head with salt in a mortar and pestle until you have a smooth, fragrant paste. Mix in freshly chopped parsley, olive oil, and cold water to achieve a luscious, creamy sauce that will elevate both your chicken and potatoes.
Step 2: Season and Roast the Chicken
Next, combine garlic powder, onion powder, salt, pepper, paprika, and dried basil into a dry rub full of aromatic goodness. Rub this generously all over the chicken, making sure every nook is covered for that incredible crust and flavor. Place the chicken in a roasting pan—if your pan doesn’t have a rack, drizzle a touch of oil at the base to keep it from sticking. Cover with foil to trap moisture and roast for 2 hours. Remove the foil after the first hour to help the skin crisp beautifully. Around 90 minutes in, check for an internal temperature of 165°F (74°C) in the thickest part of the thigh to ensure safety and juiciness.
Step 3: Prepare and Roast the Potatoes
While your chicken begins roasting, prepare the potatoes for their turn in the oven. Mix half of your reserved garlic sauce with melted butter and olive oil to create a decadent coating. Toss the potatoes in this mixture, seasoning them with a little salt and pepper. Arrange the potatoes around the chicken in the roasting pan if there’s space, or use a separate pan, cover with foil, and roast for 1 ½ hours alongside the chicken. Remove the foil after the first hour to let them crisp up nicely.
Step 4: Rest and Serve
Once the roasting time finishes, give your chicken a respectful 10-minute rest before carving to lock in juices. Serve the tender chicken and golden potatoes with the remaining garlic sauce as a flavorful drizzle or dipping sauce. This final touch pulls the entire dish together, delivering the rich, garlicky goodness that makes this recipe unforgettable.
How to Serve Roasted Chicken and Potatoes with Garlic Sauce Recipe
Garnishes
To showcase the vibrant flavors of this dish, fresh garnishes like chopped parsley or a squeeze of fresh lemon can add brightness and color. A sprinkle of paprika on top of the potatoes also adds a pop of warm color and subtle smoky aroma that friends and family will appreciate.
Side Dishes
If you want to round out this meal, consider crisp green beans sautéed with garlic, a simple mixed green salad with vinaigrette, or even roasted root vegetables that echo the cozy flavors of the main dish. These sides will complement without overpowering the garlic sauce’s boldness.
Creative Ways to Present
For a rustic feel, serve the chicken carved on a large wooden board with potatoes piled high beside it, accompanied by bowls of garlic sauce for dipping. Or, plate individual servings with a spoonful of garlic sauce artistically swirled around the rim for a touch of elegance. Presentation can be as casual or refined as you like, because this dish works beautifully either way.
Make Ahead and Storage
Storing Leftovers
Leftovers from this Roasted Chicken and Potatoes with Garlic Sauce Recipe store wonderfully in the fridge. Place chicken and potatoes in airtight containers and keep them for up to 3 days. The garlic sauce can be stored separately to maintain its fresh flavor and texture.
Freezing
If you want to keep this meal longer, freeze cooked chicken and potatoes in freezer-safe containers or bags for up to 2 months. It’s best to freeze the garlic sauce separately if possible, as freezing can affect its texture and flavor intensity.
Reheating
Reheat chicken and potatoes gently in the oven at 325°F (160°C) until warmed through, ensuring the skin doesn’t become too soggy. Microwave works too, but watch the texture carefully. Add a spoonful of garlic sauce after reheating to bring the flavors back to life.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! Yukon Gold or red potatoes work wonderfully, but russets are great for their fluffy interior and crispy exterior. Just adjust roasting time slightly depending on the size.
Is it necessary to cover the chicken and potatoes with foil while roasting?
Covering helps retain moisture and prevents drying out early on. Removing the foil after an hour promotes browning and crispness, giving you the best of both worlds: juicy meat and crispy skin.
Can I use pre-made garlic paste instead of making the garlic sauce from scratch?
While pre-made garlic paste can save time, the fresh garlic sauce you make here brings a more vibrant and nuanced flavor that really elevates this dish. If using store-bought, adjust the seasoning and balance with fresh parsley and olive oil.
How long should the chicken rest before carving?
Letting the chicken rest for 10 minutes post-roasting allows the juices to redistribute throughout the meat, ensuring each bite is juicy and tender.
Can this recipe be made gluten-free?
Yes! All the ingredients are naturally gluten-free in this Roasted Chicken and Potatoes with Garlic Sauce Recipe. Just ensure your spices and any condiments you use are certified gluten-free if you have serious sensitivities.
Final Thoughts
This Roasted Chicken and Potatoes with Garlic Sauce Recipe is a keeper—comforting, flavorful, and surprisingly simple. Once you try it, you’ll understand why it earns a permanent spot on the weeknight rotation or your special family dinners. So, grab those ingredients, get roasting, and prepare for a meal that warms both heart and home.
Print
Roasted Chicken and Potatoes with Garlic Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Roasted Chicken and Potatoes recipe features a whole chicken seasoned with a flavorful dry rub and roasted to perfection alongside garlic-buttered potatoes. Infused with a fresh parsley garlic sauce, this comforting meal is ideal for a family dinner, delivering juicy, tender chicken and crispy, aromatic potatoes all in one pan.
Ingredients
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). In the meantime, prepare the garlic sauce by crushing the garlic cloves with salt in a mortar and pestle until you achieve a smooth paste. Stir in the chopped parsley, olive oil, and cold water, then set this flavorful sauce aside for later use.
- Season and Roast Chicken: In a small bowl, combine the garlic powder, onion powder, salt, black pepper, paprika, and dried basil to create the dry rub. Thoroughly rub this mixture all over the whole chicken, ensuring even coverage. Place the chicken in a roasting pan—add a bit of oil to the bottom if your pan lacks a rack—cover it with foil, and place it in the oven. Roast the chicken for 2 hours, removing the foil after the first hour. After 1½ hours, check the internal temperature; it should reach 165°F (74°C) at the thickest part of the thigh for safe consumption.
- Prepare and Roast Potatoes: After the chicken has been roasting for 30 minutes, start preparing the potatoes. In a large bowl, mix half of your prepared garlic sauce with melted butter and olive oil. Toss the cubed or wedged potatoes in this mixture, then season with salt and pepper to taste. Arrange the potatoes around the chicken in the same roasting pan, or use a separate pan if preferred. Cover with foil again and continue baking for 1½ hours, removing the foil once after 1 hour to allow the potatoes and chicken to brown nicely.
- Rest and Serve: Once fully cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This resting period helps retain the juices. Serve the carved chicken alongside the roasted potatoes and drizzle or dip with the remaining garlic sauce for an extra burst of flavor.
Notes
- Check the internal temperature of the chicken with a meat thermometer to ensure it is fully cooked.
- You can substitute dried basil with fresh basil if preferred; just use about 3 tablespoons fresh.
- Use Yukon Gold or red potatoes for best roasting results.
- The garlic sauce can be made ahead and refrigerated for up to 2 days.
- Make sure to let the chicken rest before carving to keep meat tender and juicy.
