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.
