If you’re craving a comfort meal that feels like a warm hug on a plate, this Roasted Chicken and Potatoes with Garlic Sauce Recipe is exactly what you need. Imagine perfectly roasted, juicy chicken paired with tender, golden potatoes all infused with a luscious, garlicky sauce that brings every bite to life. It’s a dish that’s simple enough for a cozy family dinner but impressive enough to serve when friends come around. With its crispy skin, soft potatoes, and that irresistible garlic sauce, this recipe quickly becomes a favorite you’ll keep returning to.
Ingredients You’ll Need
Gathering the ingredients for this Roasted Chicken and Potatoes with Garlic Sauce Recipe is refreshing because it calls for simple, kitchen staples. Each item not only adds a layer of flavor but also builds the dish’s inviting texture and vibrant color. Let’s break down what you’ll need and why each is essential.
- Garlic (1 head): The star of the garlic sauce, providing rich, savory depth.
- Salt (½ teaspoon and 1 teaspoon): Enhances flavors throughout the dish and helps season the chicken and sauce perfectly.
- Olive oil (1 tablespoon plus 2 tablespoons): Adds smooth richness and aids in roasting for a golden finish.
- Cold water (¼ cup): Blends the garlic paste smoothly in the sauce.
- Fresh parsley (1 tablespoon, chopped): Offers a pop of bright color and a touch of freshness.
- Garlic powder (1 teaspoon): Intensifies the garlic flavor in the dry rub.
- Onion powder (1 teaspoon): Builds depth with a subtle sweetness to the rub.
- Black pepper (1 teaspoon): Gives the chicken a nice hint of warmth and spice.
- Paprika (1 tablespoon): Brings a smoky color and mild earthiness to the chicken’s crust.
- Dried basil (1 tablespoon): Adds a fragrant herbal note that complements the garlic beautifully.
- Unsalted butter (2 tablespoons, melted): Coats the potatoes to create crisp edges and luscious flavor.
- Whole chicken (4 to 5 pounds): The hearty centerpiece, providing tender and juicy meat.
- Potatoes (8, cleaned and cut into cubes or wedges): The perfect roasted companion absorbing all the flavors from the garlic sauce and chicken drippings.
How to Make Roasted Chicken and Potatoes with Garlic Sauce Recipe
Step 1: Preheat Oven and Make Garlic Sauce
Start this delightful journey by preheating your oven to 375°F (190°C). While it warms up, create the garlic sauce that will elevate the entire dish. Crush a whole head of garlic with salt using a mortar and pestle until it forms a creamy paste—this hands-on step really builds the flavor and releases the garlic’s natural oils. Stir in chopped fresh parsley, olive oil, and cold water to transform it into a smooth, vibrant sauce. Set this aside because it’s going to work its magic on both the chicken and the potatoes.
Step 2: Season and Roast Chicken
Mix together the dry rub ingredients—garlic powder, onion powder, salt, black pepper, paprika, and dried basil—into a fragrant blend. Rub this all over the chicken, making sure every nook and cranny gets coated for maximum flavor. Place the chicken in a roasting pan. If your pan lacks a rack, drizzle a little olive oil in the bottom so it doesn’t stick. Cover the chicken with foil to keep it moist and roast. After one hour, remove the foil to let the skin crisp up beautifully. Check the temperature around the 90-minute mark; once the thickest part of the thigh hits 165°F (74°C), you’re almost ready for the next step.
Step 3: Prepare and Roast Potatoes
While the chicken roasts, it’s time to prepare the potatoes. Mix half of the garlic sauce you made earlier with melted butter and olive oil, creating a rich, flavorful coating for your potatoes. Toss the potatoes with this mixture, seasoning with a pinch of salt and pepper. Arrange the potatoes around the chicken in the roasting pan or use a separate pan if you prefer. Cover everything with foil again for the initial roasting, then remove it during the last hour so those potatoes develop a gorgeous golden crust. The potatoes will soak up all the garlicky goodness while becoming tender on the inside.
Step 4: Rest and Serve
Once the chicken is perfectly roasted, let it rest for about 10 minutes before carving to lock in the juices—trust me, this step makes all the difference. Serve the chicken alongside the luscious roasted potatoes, generously drizzling the remaining garlic sauce over both or offering it as a dipping sauce. This final touch ensures every bite bursts with flavor and that signature garlicky richness you’ll love.
How to Serve Roasted Chicken and Potatoes with Garlic Sauce Recipe
Garnishes
Sprinkle freshly chopped parsley or some lemon zest over the finished dish before serving for a fresh, colorful boost. These little touches not only brighten the plate but also add layers of aroma and a hint of brightness against the rich garlic sauce.
Side Dishes
This meal stands beautifully on its own, but if you want to round it out, a simple green salad with a citrus vinaigrette or steamed green beans add freshness and texture contrast. Creamy coleslaw or a tangy cucumber salad also work wonderfully to balance the richness of the roasted chicken and potatoes.
Creative Ways to Present
For a fun twist, arrange the potatoes in a ring around the roasted chicken on a large platter, drizzle the garlic sauce artistically over the top, and finish with edible flowers or microgreens. You can also serve the garlic sauce in small individual bowls so guests can add as much as they desire—perfect for making your meal feel interactive and special.
Make Ahead and Storage
Storing Leftovers
Leftover roasted chicken and potatoes stay delicious when stored in an airtight container in the fridge for up to 3 days. Keeping the garlic sauce separate helps maintain its fresh flavor and texture.
Freezing
If you want to freeze leftovers, place the chicken and potatoes in freezer-safe containers or bags. The garlic sauce freezes well too, but thaw it gently and stir before using. For best quality, consume frozen portions within 2 months.
Reheating
Reheat your leftovers gently in the oven at 325°F (160°C) to keep the chicken juicy and the potatoes crispy. Alternatively, warm the chicken and potatoes separately in the microwave, then drizzle with fresh garlic sauce to revive that freshly roasted flavor.
FAQs
Can I use chicken parts instead of a whole chicken?
Absolutely! Using thighs or drumsticks works well. Just adjust the cooking time accordingly, as parts usually roast faster than a whole bird.
Is the garlic sauce very spicy or overpowering?
Nope, it’s rich and garlicky but balanced by the oil, parsley, and butter. It enhances the dish without overwhelming other flavors.
Can I make the garlic sauce ahead of time?
Yes, you can prepare the garlic sauce a day in advance and store it in the fridge. Just give it a good stir before using to recombine any separated ingredients.
What type of potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes hold their shape nicely and develop a beautiful texture when roasted with this sauce.
Can I use this recipe for grilling instead of roasting?
You can, but the timing and method will vary. Grilled chicken and potatoes will have a lovely smoky flavor but won’t have quite the same saucy texture as roasting achieves.
Final Thoughts
There is something truly special about the Roasted Chicken and Potatoes with Garlic Sauce Recipe that brings comfort and joy to any meal. With its effortless preparation and stunning results, it’s a dish that invites you to gather around the table and savor each delicious bite. I can’t wait for you to try it and make it a beloved part of your cooking repertoire.
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: Baking
- Cuisine: American
Description
This Roasted Chicken and Potatoes recipe features tender, flavorful roasted chicken seasoned with a homemade garlic and herb dry rub, accompanied by crispy, golden potatoes tossed in a savory garlic butter sauce. The dish is cooked entirely in the oven, making it a comforting and satisfying meal perfect for family dinners or special occasions.
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). To prepare the garlic sauce, crush the garlic and salt together in a mortar and pestle until they form a smooth paste. Stir in the chopped parsley, olive oil, and cold water. Set the sauce aside for later use.
- Season and Roast Chicken: Combine garlic powder, onion powder, salt, black pepper, paprika, and dried basil to create the dry rub. Rub this mixture all over the whole chicken evenly. Place the chicken in a roasting pan, adding a little oil at the bottom if your pan does not have a rack. Cover the chicken with aluminum foil and roast for 2 hours, removing the foil after 1 hour. At 1½ hours, use a meat thermometer to check the internal temperature; it should read 165°F (74°C) in the thickest part of the thigh.
- Prepare and Roast Potatoes: After the chicken has been roasting for 30 minutes, prepare the potatoes. Mix half of the prepared garlic sauce with melted butter and olive oil. Toss the potatoes in this mixture and season with salt and pepper to taste. Arrange the potatoes around the chicken in the roasting pan or use a separate baking dish. Cover with foil and continue baking for 1½ hours, removing the foil after 1 hour to allow browning.
- Rest and Serve: Once the chicken is done roasting, remove it from the oven and let it rest for 10 minutes before carving. Serve the carved chicken alongside the roasted potatoes, with the remaining garlic sauce available as a drizzle or dipping sauce for extra flavor.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Use a roasting pan with a rack if possible to allow even heat circulation under the chicken.
- For crispier potatoes, remove the foil during the last 30 minutes of cooking.
- Leftover garlic sauce can be stored in the refrigerator for up to 3 days.
- Adjust seasoning to taste, especially salt, according to dietary preferences.
