Classic Roast Chicken with Herb Roasted Potatoes

Name: Classic Roast Chicken with Herb Roasted Potatoes
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4-6 servings
Cuisine: Deutsch
Ingredients: 1 (3-4 lb) Whole chicken; 2 tbsp Olive oil; 1 tbsp Fresh rosemary, chopped; 1 tbsp Fresh thyme, chopped; 1 tsp Garlic powder; 0.5 tsp Onion powder; 1 tsp Paprika; 1 tsp Salt, or to taste; 0.5 tsp Black pepper, or to taste; 4 medium Russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks; 2 tbsp Unsalted butter, melted

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This quintessential American family meal offers a golden-skinned, juicy whole chicken roasted to perfection with a fragrant blend of herbs. Accompanying the chicken are rustic chunks of potatoes, seasoned with rosemary and thyme, roasted until tender and slightly crispy. It's a satisfying and hearty dinner, perfect for a spring gathering or a cozy Sunday, bringing warmth and delicious aromas to your home.

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Classic Roast Chicken with Herb Roasted Potatoes

Prep Time20 min

Cook Time90 min

Servings4-6 servings

DifficultyMedium

Equipment

Roasting panLarge bowlCutting boardKnifeMeat thermometer

Instructions

1
Preheat oven to 400°F (200°C). Remove giblets from chicken cavity. Pat the chicken dry thoroughly with paper towels, both inside and out. This step is crucial for crispy skin.
2
In a small bowl, combine olive oil, chopped rosemary, thyme, garlic powder, onion powder, paprika, salt, and black pepper. Rub this herb mixture all over the chicken, ensuring it's evenly coated. You can also rub some under the skin for extra flavor.
3
Place the seasoned chicken in a large roasting pan. Roast for 30 minutes. While the chicken roasts, toss the potato chunks with 1 tablespoon of olive oil, salt, and pepper in a large bowl.
4
After 30 minutes, remove the roasting pan from the oven. Arrange the seasoned potato chunks around the chicken in the pan. Return to the oven and continue roasting for another 45-60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh (without touching bone) and the potatoes are tender and golden brown. You may need to stir the potatoes halfway through.
5
Once cooked, carefully remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender chicken.
6
While the chicken rests, toss the roasted potatoes with the melted butter. Carve the chicken and serve immediately with the herb-roasted potatoes.

Nutrition

Calories650 kcal

Protein55g

Fat38g

Carbohydrates

Frequently Asked Questions

How do I get crispy chicken skin?

The most important steps are to pat the chicken completely dry before seasoning and to roast it at a relatively high temperature (400°F). Ensuring even airflow around the chicken also helps.

Can I use chicken pieces instead of a whole chicken?

Yes, you can use bone-in, skin-on chicken pieces (thighs, drumsticks, breasts). Adjust roasting time accordingly; pieces will cook faster, likely around 35-45 minutes depending on size. Add potatoes at the beginning if using pieces.

What if I don't have fresh herbs?

Dried herbs can be used, but use about one-third of the amount of fresh herbs (e.g., 1 teaspoon dried rosemary instead of 1 tablespoon fresh). Dried herbs are more concentrated in flavor.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.