Description
A succulent whole chicken seasoned with aromatic herbs and spices, roasted to perfection alongside golden potatoes infused with garlic. This classic comfort meal delivers crispy skin, juicy meat, and flavorful potatoes for a satisfying family dinner.
Ingredients
Units
Scale
Garlic Sauce
- 1 head garlic
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/4 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 pepper
- 1 tablespoon paprika
- 1 tablespoon basil
Garlic Sauce for Potatoes
- 1/2 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 the Oven
Preheat your oven to 375°F (190°C). This moderate temperature will ensure the chicken cooks evenly, resulting in juicy meat and crispy skin while allowing the potatoes to become perfectly tender. - Prepare the Garlic Sauce
Put the garlic and salt in a mortar and pestle and crush the garlic until it becomes a paste. The salt helps break down the garlic fibers more easily. Add the parsley, oil, and water to the garlic and mix well until combined into a smooth, aromatic sauce. Set aside for later use. - Season the Chicken
Mix all ingredients for the dry rub together in a small bowl until well combined. Pat the chicken dry with paper towels, then rub the seasoning mixture all over the chicken, including under the skin and inside the cavity. Place the chicken in a roasting pan. If your roasting pan doesn’t have a rack, add a bit of oil to the bottom before adding the chicken to prevent sticking. Cover with aluminum foil and roast for 2 hours, removing the aluminum foil after one hour to allow the skin to crisp. - Prepare the Potatoes
Half an hour into baking the chicken, prepare the potatoes. Take half of the garlic sauce made earlier and combine it with 2 tablespoons melted butter and 2 tablespoons olive oil in a large bowl. Add the cleaned and cubed potatoes to this mixture, tossing well to ensure they’re evenly coated. Season with additional salt and pepper if needed. - Add Potatoes to the Roasting Pan
Arrange the seasoned potatoes around the chicken on the rack in the roasting pan, ensuring they’re in a single layer for even cooking. If there’s not enough space, use a separate roasting pan for the potatoes. Cover with aluminum foil to trap moisture and promote even cooking. - Complete the Roasting Process
Continue baking the chicken and potatoes for an hour and a half, removing the foil after an hour to allow everything to brown. The chicken is done when the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh with a meat thermometer. - Rest and Serve
Once cooked, remove from the oven and let the chicken rest for 10 minutes before carving. This resting period allows the juices to redistribute throughout the meat, resulting in more flavorful and juicy chicken. Use the leftover garlic sauce to either pour over the carved chicken and potatoes or serve it as a dipping sauce on the side.
Notes
- Pat the chicken dry before applying the dry rub to help the skin get crispy.
- For a stronger garlic flavor, add fresh minced garlic to the dry rub.
- The internal temperature of the chicken should reach 165°F (74°C) in the thickest part of the thigh for food safety.
- Yukon gold or red potatoes work best for roasting as they maintain their shape and develop a nice crispy exterior.
- For extra flavor, add lemon slices or herbs like rosemary and thyme to the chicken cavity.
- Leftover chicken makes excellent sandwiches or can be used in salads and soups.
- For a time-saving option, use pre-minced garlic instead of preparing the garlic paste from scratch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1/4 chicken with potatoes
- Calories: 680
- Sugar: 3g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 58g
- Cholesterol: 175mg
