One Pan Roasted Chicken with Baby Potatoes and Garlic

A roasted whole chicken with roasted small red potatoes and whole bulbs on a wooden cutting board garnished with fresh green rosemary.

One Pan Roasted Chicken with Baby Potatoes and Garlic

One Pan Roasted Chicken with Baby Potatoes and Garlic is a whole meal in one pan. No one would ever guess it takes only 10 minutes of prep time!

Prep Time 10

Cook Time 2

Total Time 2 10

Course Main Course

Cuisine American

Servings Servings

Author Jan Nunes

Ingredients

5 Pound Whole Roasting Chicken
¼ Cup Extra Virgin Olive Oil Divided
6 Bulbs Garlic Allow a Minimum of 1 Bulb per Person
2 Pounds Baby Red Potatoes
6 Sprigs of Fresh Rosemary About 2 Ounces
1 Teaspoon Salt
½ Teaspoon Freshly Ground Black Pepper
2 Tablespoons Cream Sherry (Optional)

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.
¼ Cup Extra Virgin 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.
6 Bulbs Garlic, 5 Pound Whole Roasting Chicken
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.
2 Pounds Baby Red Potatoes, 6 Sprigs of Fresh Rosemary
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.
1 Teaspoon Salt, ½ Teaspoon Freshly Ground Black Pepper
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.
(Optional) Cream Sherry Drizzle. If desired, 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.
2 Tablespoons Cream Sherry
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.

Notes

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. This will ensure a more accurate roasting time.

♡ Roasting the chicken slowly is essential for the best flavor and texture. 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 placing it on the baking sheet. All meat and poultry will brown more easily when it is dry.

♡ Any large pan can be used to make this recipe. Your roasting time may vary with pans deeper than 1”. I use a large, rimmed sheet pan or flat baking pan about 15 inches x 10 inches. A flatter baking pan allows heat and air to circulate around the chicken, cooking it more evenly and browning on all sides.

♡ 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, then top it with a roasted garlic clove.

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. Leftover chicken can be used in casseroles, soups, or skillet meals.

Nutrition

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