For the herbs, rosemary and thyme are perfect choices, giving the chicken that classic roasted flavor. Fresh garlic adds an unmistakable punch, especially when mixed with butter or olive oil to form a paste rubbed under the skin for extra flavor. Lemon adds brightness, while simple seasoning salt and pepper brings everything together. This recipe is incredibly flexible: add carrots, onions, or celery to the roasting pan for more depth, or swap potatoes for sweet potatoes if you prefer. But even in its simplest form, garlic roasted chicken and potatoes will always deliver a tender, flavorful result that speaks for itself.
Ingredients
For the Chicken
1 whole chicken (3–4 lbs)
4 tbsp butter or olive oil
6–8 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp paprika
Salt and black pepper
1 lemon, halved
For the Potatoes
2 lbs baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried or fresh rosemary
Salt and pepper
Instructions
1. Prepare the Chicken:
Pat the chicken dry. Mix butter (or oil) with minced garlic, rosemary, thyme, paprika, salt, and pepper. Rub the mixture over the entire chicken, including under the skin if possible. Place lemon halves inside the cavity.
2. Prep the Potatoes:
In a bowl, toss potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
3. Assemble:
Place chicken in a roasting pan. Arrange potatoes all around it.
4. Roast:
Bake at 425°F (220°C) for 1 hour to 1 hour 20 minutes, or until internal temperature reaches 165°F (74°C) and potatoes are tender and golden.
5. Rest & Serve:
Let the chicken rest 10 minutes before slicing. Serve with roasted potatoes and pan juices.