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
Scale
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.
