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Roasted Chicken and Potatoes with Garlic Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 25 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://slsrecipes.com/roasted-chicken-and-potatoes-with-garlic-sauce-recipe/