Garlic Herb Roasted Chicken with Baby Potatoes
A savory dish combining juicy roasted chicken and earthy baby potatoes, infused with garlic and fresh herbs, perfect for impressing family or guests.
Ingredients
Main Ingredients
- 1 whole whole chicken (approximately 4-5 pounds)
- 1 pound baby potatoes (red or yellow) for a pop of color
- 1 cup garlic cloves (about 10-12 cloves, peeled)
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary (chopped)
- 2 tablespoons fresh thyme (chopped)
- 1 tablespoon fresh parsley (chopped)
- Salt and pepper to taste
- 1 lemon (cut into wedges, optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Pat the chicken dry with paper towels, then rub the chicken all over with olive oil, salt, and pepper, ensuring to season both the inside and outside.
- In a bowl, combine the chopped rosemary, thyme, and parsley. Add the minced garlic, mixing it well.
- Gently slip your fingers under the skin of the chicken to rub the herb mixture directly on the meat.
- In a large roasting pan, toss the baby potatoes with olive oil, salt, and pepper and arrange them in the pan.
- Place the seasoned chicken on top of the potatoes.
Roasting
- Roast in the oven for about 75 minutes, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh.
- Baste the chicken with pan juices halfway through for added moisture.
Serving
- Once cooked, let the chicken rest for about 10-15 minutes before carving.
- Slice the roasted chicken and serve it alongside the beautifully roasted baby potatoes, garnished with fresh herbs and lemon wedges if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken in the microwave for 2-3 minutes or in the oven at 350°F (175°C) until warmed through.