Roasted Chicken and Potatoes is a whole meal in one pan. No one would ever guess it takes just 10 minutes to prepare!
This roast chicken dinner is so beautiful, it looks like it took hours of prep time. It is perfect for Sunday suppers, get-togethers with good friends, and especially for date night at home.
It features a whole chicken roasted alongside small potatoes and bulbs of garlic that are drizzled with olive oil and seasoned with salt and pepper.
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It’s hard for me to say what is the best thing about this dinner. 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.
In addition to the chicken and potatoes, whole bulbs of garlic are tucked around the chicken. The garlic becomes sweeter and buttery when it roasts and is delicious with both the chicken and the potatoes.
The chicken, the potatoes, and the garlic all roast together at the same time in the same pan. Then all three easily transfer to a cutting board or serving platter when it's time to eat.
We love the tiny, roasted, red potatoes. They are tender, sweet, and have just enough salt to make your mouth water for more... and the roasted garlic is soft, caramelized, and creamy.
This really is a simple preparation. Honestly! I'm saying that, even if you are a beginner at cooking, you will find this One Pan Roasted Chicken and Potatoes dinner 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.
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.
Instructions
Step 1 - Preheat oven to 400°F/204°C. 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.
Step 2 - Drizzle a large flat baking pan with olive oil.
Step 3 - Set the prepared chicken in the center of the baking pan. Tuck the tips of the wings under the bird and insert an oven-proof meat thermometer into the chicken to monitor doneness. The thermometer should be inserted into the thickest part of the breast without touching any bones.
Step 4 - Using a large chef’s knife, cut the tops off the bulbs of garlic and discard the tops. Put the bulbs of garlic cut side up around the chicken.
Step 5 - Scatter tiny red potatoes and tuck sprigs of fresh rosemary between chicken, potatoes, and garlic.
Step 6 - Drizzle the remaining 2 tablespoons of olive oil over the chicken, the garlic, and the potatoes, and season everything with salt and pepper.
Step 7 - The dinner is now ready for the oven and all that is left to do is roast it and drizzle cream sherry over everything toward the end of the roasting time.
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.
All meat and poultry will brown easiest when it is dry. Make sure you dry the bird thoroughly before it goes onto the baking sheet.
Any large pan can be used to make this recipe. Your roasting time may vary with pans deeper than 1”.
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.
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. Yukon gold or golden potatoes are excellent if red potatoes are not available.
More Delicious Main Dish Recipes
- Maple Bacon Wrapped Meatloaf
- Italian Seasoned Pork Chops in Creamed Corn
- Italian Meat Sauce
- Green Chili Mac and Cheese
- Italian Marinated Shrimp
📖 Recipe
One Pan Roasted Chicken and Potatoes
Ingredients
- ¼ Cup Extra Virgin Olive Oil, Divided
- 5 Pound Whole Roasting Chicken
- 6 Bulbs Garlic, Allow a Minimum of 1 Bulb per Person
- 6 Sprigs of Fresh Rosemary, About 2 Ounces
- 2 Pounds Petite Red Potatoes
- 1 Teaspoon Salt
- ½ Teaspoon Freshly Ground Rainbow Pepper
- 2 Tablespoons Cream Sherry
Instructions
- Preheat the oven to 400°F/204°C. Prepare the chicken for cooking by removing the neck and any giblets from the body cavity. Also check for any lumps or clumps of fat inside the bird and remove them. Dry both the skin and the inside of the chicken well with paper towels.
- Drizzle 2 tablespoons of the extra virgin olive oil across the bottom of a 16” x 12” x 1” baking pan.
- Set the prepared chicken in the center of the baking pan. Tuck the tips of the wings under the bird and insert an oven proof meat thermometer into the chicken to monitor doneness. The thermometer should be inserted into the thickest part of the breast without touching any bones.
- Using a large chef’s knife, cut off the top of each bulb of garlic. Discard the tops and tuck the garlic bulbs around the chicken.
- Scatter small red potatoes around the chicken and tuck sprigs of rosemary between the chicken and the potatoes.
- Drizzle the remaining 2 tablespoons of olive oil over the chicken, the garlic, and the potatoes and season with salt and pepper.
- Place the chicken in the preheated oven and roast for 15 minutes. Reduce the oven temperature to 350°F/177°C and continue to roast for another 90 minutes or until chicken reaches 160°F/71°C.
- Drizzle cream sherry over the chicken, garlic, and potatoes. Continue to roast the chicken dinner about 15 minutes more, or until the chicken reaches 165°F/74°C and juices run clear from the bird.
- Remove the pan from the oven and transfer the chicken, garlic, and potatoes to a serving board or dish. Remove the baked rosemary and garnish with fresh rosemary for extra beauty, if desired.
- Each serving includes 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.
Video
Notes
Nutrition Per Serving
All nutritional information on this site is an estimate. Your results may vary.
