Heavenly Home Style Roasted Whole Chicken and Potatoes
Indulge in the ultimate comfort food with this Heavenly Home Style Roasted Whole Chicken and Potatoes recipe—a perfect one-pan dinner that's bursting with flavor. This classic roast features a juicy whole chicken seasoned with a buttery paprika rub and infused with fresh rosemary, thyme, and garlic, while a tender bed of golden-brown russet potatoes soaks up all the savory drippings. Each bite is elevated with citrusy hints from a lemon tucked into the cavity of the chicken, creating a beautifully aromatic dish. With just 20 minutes of prep and easy roasting in the oven, this hearty, crowd-pleasing meal is ideal for family dinners or special occasions. Serve it hot with the perfectly roasted garlic cloves for a truly memorable dining experience! Perfect keywords: home-style roasted chicken, whole chicken and potatoes, one-pan dinner recipe, easy roast chicken.
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Ingredients
- 1 piece (about 4-5 pounds) Whole chicken
- 4 large (or about 2 pounds) Russet potatoes
- 6 large Garlic cloves
- 3 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 1 large Lemon
- 2.5 teaspoons (divided) Salt
- 1.5 teaspoons (divided) Black pepper
- 1 teaspoon Paprika
- 2 tablespoons (softened) Unsalted butter
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Rinse the whole chicken under cold water, then pat it completely dry with paper towels. Set aside.
Step 3
Season the cavity of the chicken with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Step 4
Cut the lemon in half and place it inside the cavity of the chicken along with 2 whole garlic cloves, 1 sprig of rosemary, and 2 sprigs of thyme.
Step 5
In a small bowl, mix the softened butter with the paprika and 1 teaspoon of salt. Carefully lift the skin of the chicken breasts and thighs without tearing it, and rub the butter mixture underneath the skin, spreading it evenly for extra moisture and flavor.
Step 6
Rub the chicken all over the outside with 1 tablespoon of olive oil, and sprinkle 0.5 teaspoon of salt and 0.5 teaspoon of black pepper over the exterior.
Step 7
Peel the potatoes and cut them into quarters. Smash the remaining garlic cloves with the side of a knife (no need to peel them).
Step 8
In a large roasting pan, toss the potatoes and smashed garlic cloves with 2 tablespoons of olive oil, the remaining sprigs of rosemary and thyme, and a pinch of salt and pepper. Spread them out evenly in the pan.
Step 9
Place the chicken on top of the potatoes in the pan, breast side up.
Step 10
Transfer the pan to the oven and roast for 80-90 minutes, or until the thickest part of the chicken (the thigh) registers 165°F (74°C) on an instant-read thermometer.
Step 11
After roasting, remove the pan from the oven and cover the chicken loosely with aluminum foil. Allow it to rest for 10-15 minutes before carving.
Step 12
Carve the chicken, arrange it on a serving platter, and surround it with the roasted potatoes and garlic. Serve hot and enjoy!
Nutrition Facts
| Serving size | (5645.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4460.7 |
| Total Fat 81.4g | 0% |
| Saturated Fat 24.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 198.1mg | 0% |
| Sodium 6569.7mg | 0% |
| Total Carbohydrate 820.4g | 0% |
| Dietary Fiber 68.3g | 0% |
| Total Sugars 44.0g | |
| Protein 143.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 689.5mg | 0% |
| Iron 46.9mg | 0% |
| Potassium 21092.5mg | 0% |
Source of Calories