One Pan Roasted Chicken with Baby Potatoes and Garlic
Course: Main Course
Cuisine: American
Prep Time: 10 minutesminutes
Cook Time: 2 hourshours
Total Time: 2 hourshours10 minutesminutes
Servings: 6Servings
Calories: 583kcal
Author: Encharted Cook, Jan Nunes
One Pan Roasted Chicken and Potatoes is a whole meal in one pan. No one would ever guess it takes just 10 minutes to prepare!
Ingredients
5PoundWhole Roasting Chicken
¼CupExtra Virgin Olive OilDivided
6BulbsGarlicAllow a Minimum of 1 Bulb per Person
2PoundsPetite Red Potatoes
6Sprigs of Fresh RosemaryAbout 2 Ounces
1TeaspoonSalt
½TeaspoonFreshly Ground Rainbow Pepper
2TablespoonsCream Sherry
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 Petite 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 Rainbow 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.
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.
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.
Video
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. 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.SubstitutionsSubstitutea Fryer or Broiler Chicken. Although not as meaty and juicy, both of these birds can be substituted for a whole roasting chicken.SubstituteSmall 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.EquipmentYou 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”.StorageIf 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.