One Pan Roasted Chicken with Potatoes and Garlic

If you are looking for a whole meal with minimal effort this Whole Roasted Chicken with Potatoes and Garlic is perfect. No one would ever guess it all roasts in one pan and takes just 10 minutes to prepare!

This recipe is one of the easiest ways to have a complete meal that cooks together in a single layer in just one pan. Juicy roast chicken and tender potatoes are drizzled with olive oil and seasoned with simple salt and pepper. A splash of sherry at the end of roasting gives a lovely finish to this delicious meal.

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This roast chicken dinner is so beautiful, it looks like it took hours of prep time. It is a great recipe for the whole family or as a date-night dinner at home for two.

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• Why This Recipe Works
• Ingredients
• Step-by-Step Instructions
• My Top Tips
• Substitutions
• Equipment
• Storage
• More Delicious Dinners
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Why This Recipe Works

It’s hard for me to say what is the best thing about this easy dinner. It's a healthy and complete meal that cooks in a single pan.

One of the things is the juiciness of the chicken. Roasting the chicken slowly is essential for the best flavor and texture of the chicken. So, I always start the roast at a higher temperature to get a nice color on the bird and then turn the heat down for a slow easy roast.

We seriously love the tiny, roasted, red potatoes. They are tender, sweet, and have just enough salt to make your mouth water for more.

In addition to the chicken and potatoes, whole bulbs of garlic are tucked around the chicken.  This chicken and potatoes recipe is very similar to 40 Clove Chicken with Potatoes but so much easier!

Instead of separating whole garlic cloves, you use several whole heads of garlic in this dish. The garlic becomes sweet and buttery when it roasts and is delicious with both the chicken and the potatoes.

Clean-up is a breeze because the chicken, the potatoes, and the garlic all roast together at the same time in the same pan. Then when the chicken is golden brown, all three transfer easily to a cutting board or serving platter.

This really is a simple preparation. Honestly! I'm saying that, even if you are a beginner at cooking, you will find this chicken recipe very easy to make. Think of it as putting the chicken in the middle of the pan and then building the rest of the dinner around it.

At the end of the meal there are fewer dishes to clean up and leftovers (if there are any!) make delicious lunches.

So, let's cook!

Ingredients

For this delicious roasted chicken dinner, you will need these fresh ingredients and common pantry items:

• Olive Oil. I've had excellent results with cold-pressed extra virgin olive oil. But if you have had your olive oil burn, try a good quality refined olive oil. It will tolerate the oven heat better and not turn bitter.
• Whole Chicken. A roasting chicken is ideal. But a fryer or broiler chicken will also be good.
• Garlic. Choose large well-formed bulbs of garlic.
• Red Potatoes. Small red potatoes are best. Choose ones that are two to three bites as these will roast up sweet and tender.
• Rosemary. Lots of fresh sprigs of rosemary add a lovely aroma to this dish. Be sure to have enough to use while the chicken is roasting and more to garnish the roast chicken, garlic, and potatoes.
• Salt. Everything good to eat becomes a little better with salt. Flaked sea salt, kosher salt, or even just plain table salt will enhance the flavor of everything.
• Pepper. I have a special preference for rainbow peppercorns. But black peppercorns are also a good choice. Freshly grinding the peppercorns is the key to getting the best pepper flavor.
• Sherry. Just a sprinkling of a dry or cream sherry will add a very slight sweetness. The sherry is totally optional but is a nice indulgent touch.

Please see the recipe card for the exact quantities.

Step-by-Step Instructions

Preheat and Prepare Pan. Preheat oven to 400°F/204°C. Drizzle a large, rimmed sheet pan or flat baking pan with olive oil.

Prepare Garlic and Chicken. Using a large chef’s knife, cut the tops off the bulbs of garlic and discard the tops.

Prepare the chicken for cooking by removing any giblets and/or the neck from the body cavity. Dry the skin and the inside of the chicken well with paper towels. 

Build the Dinner. Place chicken breast side up in the center of the pan. Tuck the tips of the wings under the bird.

Scatter tiny red potatoes and tuck sprigs of fresh rosemary between chicken, potatoes, and garlic.

Drizzle and Season. Drizzle the remaining 2 tablespoons of olive oil over the chicken, the garlic, and the potatoes. Then season chicken, potatoes, and garlic with both salt and freshly ground pepper.

The dinner is now ready for the oven and all that is left to do is roast it!

Roast the Chicken Dinner. Place the chicken in the preheated oven and roast for 15 minutes. Then, reduce the oven temperature to 350°F/177°C and continue to roast for another 90 minutes or until an instant-read thermometer inserted into the thickest part of the breast shows that the chicken has reached 160°F/71°C.

Cream Sherry Drizzle. Drizzle cream sherry over the chicken, garlic, and potatoes. Continue to roast the chicken dinner for about 15 minutes more, or until the chicken reaches an internal temperature of 165°F/74°C and juices run clear from the bird.

Rest and Garnish. Remove the pan from the oven and transfer the chicken, garlic, and potatoes to a serving board or dish and allow the chicken to rest for 10 minutes.

If desired, remove the baked rosemary and garnish with fresh bright green rosemary for extra beauty.

There is a roasted garlic bulb for each guest to enjoy, either with their potatoes and chicken or to spread on a lovely piece of fresh or toasted French bread.

My Top Tips

♡ Let your chicken and any refrigerated ingredients sit at room temperature for at least 20 minutes before you begin to prep your meal. The roasting time will be more accurate.

♡ Roasting the chicken slowly is essential for the best flavor and texture of the chicken. So, I always start the roast at a higher temperature to get a nice color on the bird and then turn the heat down for a slow easy roast.

♡ Make sure you dry the bird thoroughly before it goes onto the baking sheet. All meat and poultry will brown easiest when it is dry.

♡ Any large pan can be used to make this recipe. Your roasting time may vary with pans deeper than 1”.

♡ A rustic bread like crusty French bread is fabulous with this dinner. It is so delicious to spread a little salted butter on the bread and then spread a roasted garlic clove over the butter.

Substitutions

Substitute a Fryer or Broiler Chicken. Although not as meaty and juicy, both of these birds can be substituted for a whole roasting chicken.

Substitute Small Golden Potatoes or Fingerling Potatoes. Golden potatoes, especially Yukon gold, and fingerling potatoes are excellent if red potatoes are not available.

Substitute Sweet Potatoes. You can also substitute very small sweet potatoes for the red potatoes or cut large sweet potatoes into 2" chunks.

Substitute Olive Oil Cooking Spray.  If you are reducing calories or fats, you can substitute olive oil cooking spray for the olive oil.

Substitute Lemon Juice. If you don't have dry or cream sherry you can substitute a squeeze of lemon juice over the roast chicken which will perk up the flavor of the chicken.

Equipment

You will need a large, rimmed sheet pan or flat baking pan that is about 15 inches x 10 inches. A flatter baking pan allows heat and air to circulate around the whole chicken so it cooks more evenly and browns on all sides.

However, you can also use a large roasting pan with a rack which will elevate the chicken and also help it brown evenly. Keep in mind that your cooking time may vary with pans deeper than 1”.

Storage

If you have any leftovers you can store them separately or together in an airtight container. The chicken will keep for 3 days and the potatoes will keep for 5 days in the refrigerator.

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