If you are craving a dish that feels like a warm hug from the inside out, look no further than this Roasted Chicken with Potatoes and Garlic Sauce Recipe. It is a perfect harmony of tender, juicy chicken roasted to golden perfection, fluffy and flavorful potatoes bathed in a luscious garlic butter sauce, and a bright, aromatic garlic sauce that ties everything together beautifully. This recipe hits all the right notes, making it an absolute favorite for family dinners or special occasions where comfort and elegance blend effortlessly.
Ingredients You’ll Need
The magic of this Roasted Chicken with Potatoes and Garlic Sauce Recipe lies in its simple but essential ingredients. Each component is carefully chosen to enhance the flavor, texture, and aroma of the dish, resulting in a meal that tastes like it took hours but comes together with minimal fuss.
- Garlic (1 head): The heart of the garlic sauce, delivering punchy, mellow richness when crushed into a paste.
- Salt (½ teaspoon + 1 teaspoon): Elevates every ingredient, bringing out their natural flavors without overwhelming the dish.
- Olive oil (3 tablespoons): Adds silkiness and helps roast the chicken and potatoes to perfection with a subtle fruity note.
- Cold water (¼ cup): Balances the garlic paste, keeping the sauce fresh and smooth.
- Fresh parsley (1 tablespoon, chopped): Adds a bright, herbaceous touch to the garlic sauce, brightening the palate.
- Garlic powder (1 teaspoon): Intensifies the garlic flavor in the chicken rub without overpowering it.
- Onion powder (1 teaspoon): Provides a mild sweetness and depth to the dry rub.
- Black pepper (1 teaspoon): Offers a warm, spicy kick that lifts the whole dish.
- Paprika (1 tablespoon): Colors the chicken with a beautiful reddish hue and adds subtle smoky flavor.
- Dried basil (1 tablespoon): Introduces an earthy, slightly sweet herbal note to the seasoning blend.
- Unsalted butter (2 tablespoons): Combines with garlic sauce to coat potatoes in rich, velvety goodness.
- Whole chicken (4 to 5 pounds): The star of the dish, delivering tender meat and crispy skin.
- Potatoes (8, cut into cubes or wedges): Absorb all the garlicky, buttery flavors for a perfectly roasted side.
How to Make Roasted Chicken with Potatoes and Garlic Sauce Recipe
Step 1: Preheat Oven and Make Garlic Sauce
Start by preheating your oven to 375°F (190°C) so it will be ready for a perfectly timed roast. To create the garlic sauce, crush the whole head of garlic with salt in a mortar and pestle until you have a smooth paste. This step unlocks the garlic’s natural oils and mellows its sharpness. Then, stir in fresh parsley, olive oil, and cold water to achieve a silky, vibrant sauce that will complement both the chicken and potatoes beautifully. Set this aside for later use.
Step 2: Season and Roast Chicken
Next, mix together the dry rub ingredients: garlic powder, onion powder, salt, black pepper, paprika, and dried basil. Rub this fragrant blend all over your whole chicken, making sure to cover every inch for maximum flavor. Place the chicken in a roasting pan—if your pan doesn’t have a rack, a little olive oil on the bottom will help prevent sticking. Cover the chicken loosely with foil to keep it moist during the first hour of roasting. After an hour, remove the foil to let the skin crisp up during the last hour. Check the internal temperature after about 1½ hours; it should reach 165°F (74°C) in the thickest part of the thigh for safe and juicy results.
Step 3: Prepare and Roast Potatoes
While the chicken is roasting, it’s time to give the potatoes their own flavorful spotlight. Half of the garlic sauce you made earlier is whisked together with melted butter and olive oil, creating the ultimate coating for the potatoes. Toss the cleaned, cut potatoes in this mixture, and season with salt and pepper. Arrange them around the chicken in the roasting pan to soak up those heavenly juices, or place them in a separate baking dish if you prefer. Cover with foil and roast alongside the chicken for about 1½ hours, removing the foil after the first hour to let the potatoes turn perfectly golden and tender.
Step 4: Rest and Serve
Once roasting is complete, allow the chicken to rest for 10 minutes to let the juices redistribute—this is the secret to moist meat. Carve the chicken and serve it alongside the garlicky roasted potatoes. Don’t forget to drizzle the remaining garlic sauce over everything or provide it as a dipping option for an extra burst of flavor that ties this whole dish together beautifully.
How to Serve Roasted Chicken with Potatoes and Garlic Sauce Recipe
Garnishes
To elevate the presentation and layers of flavor, sprinkle freshly chopped parsley or a few sprigs of thyme over the chicken and potatoes. A wedge of lemon on the side can add a zesty brightness that cuts through the richness of the dish and refreshes your palate.
Side Dishes
This recipe is wonderfully hearty on its own, but if you want to add some texture contrast, a crisp green salad or steamed green beans dressed with lemon and olive oil offer a fresh counterbalance. Roasted or sautéed vegetables like carrots, asparagus, or Brussels sprouts also pair beautifully without overpowering the main event.
Creative Ways to Present
For a stunning family-style meal, serve the whole roasted chicken on a large platter surrounded by golden potatoes and drizzled garlic sauce. Adding clusters of roasted garlic cloves and a sprinkle of fresh herbs amps up visual appeal and invites everyone to dig in. Alternatively, carve the chicken into elegant slices and plate individually with a spoonful of potatoes and a drizzle of sauce for a restaurant-quality display.
Make Ahead and Storage
Storing Leftovers
Leftover roasted chicken and potatoes keep beautifully in an airtight container in the refrigerator for up to 3 days. Storing the garlic sauce separately helps maintain its fresh flavor and creamy texture.
Freezing
If you want to enjoy this dish days later, you can freeze the roasted chicken and potatoes in freezer-safe containers for up to 2 months. Thaw them overnight in the fridge before reheating to retain moisture and flavor.
Reheating
Reheat the chicken and potatoes in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to prevent drying out. Warm the garlic sauce separately on low heat or serve it cold as a dipping sauce. This method keeps the chicken juicy and the potatoes crispy.
FAQs
Can I use chicken pieces instead of a whole chicken?
Absolutely! Using thighs, drumsticks, or breasts will shorten the cooking time, so keep an eye on the internal temperature and adjust roasting time accordingly. Chicken pieces also allow more surface area for the delicious dry rub to shine.
What type of potatoes work best for this recipe?
Yukon Gold or red potatoes are ideal because they hold their shape well during roasting while developing creamy centers. Russets can work but might be a bit fluffier and less firm.
Is the garlic sauce very strong? Can I make it milder?
The garlic sauce is flavorful but mellow due to crushing and mixing with oil and water. If you prefer it gentler, you can reduce the amount of garlic slightly or add more water and parsley to soften the intensity.
Can I prepare the garlic sauce in advance?
Yes, the garlic sauce can be made ahead and stored in the fridge for up to 2 days. This actually helps the flavors to meld even more, making your final dish taste even better.
Do I need to baste the chicken during roasting?
Basting is optional because the foil covering traps moisture, keeping the chicken juicy. If you like, you can baste once or twice after removing the foil to boost the skin’s crispness and flavor.
Final Thoughts
There is something truly special about the combination of tender roasted chicken, garlicky potatoes, and that vibrant garlic sauce in this Roasted Chicken with Potatoes and Garlic Sauce Recipe. It’s a meal that feels both comforting and a little impressive, perfect for sharing with loved ones. I can’t wait for you to try it and make it your own beloved classic.
Print
Roasted Chicken with Potatoes and Garlic Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Roasted Chicken and Potatoes recipe features a tender, juicy whole chicken seasoned with a flavorful dry rub and served alongside garlic butter potatoes. The garlic sauce adds a fragrant and savory touch, making this comforting and hearty meal perfect for any occasion.
Ingredients
Garlic Sauce
- 1 head garlic
- ½ teaspoon salt
- 1 tablespoon olive oil
- ¼ cup cold water
- 1 tablespoon fresh parsley, chopped
Dry Rub for Chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 tablespoon dried basil
Garlic Sauce for Potatoes
- ½ of the garlic sauce from above
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
Chicken and Potatoes
- 1 whole chicken (4 to 5 pounds)
- 8 potatoes, cleaned and cut into cubes or wedges
Instructions
- Preheat Oven and Make Garlic Sauce: Preheat your oven to 375°F (190°C). To prepare the garlic sauce, crush the garlic head with ½ teaspoon salt in a mortar and pestle until it forms a smooth paste. Stir in chopped fresh parsley, 1 tablespoon olive oil, and ¼ cup cold water to combine well. Set this sauce aside.
- Season and Roast Chicken: Mix the garlic powder, onion powder, 1 teaspoon salt, black pepper, paprika, and dried basil to create the dry rub. Rub this mixture thoroughly all over the whole chicken. Place the chicken in a roasting pan; if your pan does not have a rack, lightly oil the bottom to prevent sticking. Cover the chicken loosely with foil and roast in the oven for 2 hours total, removing the foil after the first hour to allow browning. Start checking the internal temperature at 1½ hours; the chicken should reach 165°F (74°C) in the thickest part of the thigh.
- Prepare and Roast Potatoes: Once the chicken has been roasting for 30 minutes, prepare the potatoes. Combine half of the prepared garlic sauce with 2 tablespoons melted unsalted butter and 2 tablespoons olive oil. Toss the potatoes thoroughly in this garlic buttery mixture and season with salt and pepper to taste. Arrange the potatoes around the chicken in the roasting pan or place in a separate pan if needed. Cover with foil and roast for 1½ hours, removing the foil after the first hour for better roasting and crispness.
- Rest and Serve: After roasting, remove the chicken from the oven and let it rest for 10 minutes before carving to allow the juices to redistribute. Serve the carved chicken alongside the roasted garlic potatoes, using the remaining garlic sauce as a flavorful drizzle or dipping sauce to enhance each bite.
Notes
- Make sure to use a food thermometer to ensure the chicken is fully cooked to 165°F to avoid any risk of undercooking.
- For extra crispy potatoes, remove the foil during the last 20-30 minutes of roasting.
- Feel free to substitute fresh herbs like thyme or rosemary in the dry rub for additional flavor variations.
- Letting the chicken rest before carving is crucial for juicy, tender meat.
- Use Yukon Gold or red potatoes for best texture and roasting results.
