Description
A comforting and hearty Savoury Herb Roasted Chicken and Crispy Potato Medley that combines juicy, aromatic chicken with golden, crunchy potatoes seasoned with a fragrant blend of fresh rosemary, thyme, parsley, garlic, and lemon. This wholesome, simple recipe delivers a perfect homestyle meal ideal for family dinners or casual celebrations.
Ingredients
Units
Scale
Protein
- 1 whole chicken or equivalent bone-in chicken pieces (about 3–4 pounds)
Herbs & Aromatics
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 4 garlic cloves, minced
- 1 fresh lemon (juice and zest)
- 1 medium onion, quartered
Potatoes
- 1.5 pounds mixed potatoes (Yukon Gold, red, and fingerling), washed and chopped into even chunks
Oils & Seasonings
- 3 tablespoons olive oil
- Salt, to taste (about 1-1.5 teaspoons)
- Freshly ground black pepper, to taste (about 1 teaspoon)
Instructions
- Prepare the Chicken: Start by patting your chicken dry with paper towels to ensure the skin crisps beautifully. In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, parsley, salt, pepper, and a generous squeeze of fresh lemon juice. Rub this herb mixture thoroughly all over the chicken, making sure to get underneath the skin where possible to infuse deeper flavor.
- Prep the Potatoes and Vegetables: Wash and chop the mixed potatoes into evenly sized chunks for uniform roasting. In a large bowl, toss the potatoes and quartered onions with olive oil, salt, pepper, and some of the same herb mixture prepared for the chicken to keep the flavors consistent.
- Arrange and Roast: Place the chicken in the center of a roasting pan or large ovenproof tray. Spread the potatoes and onions around the chicken, ensuring there’s enough space for air circulation so everything crisps up rather than steams. Roast in a preheated oven at 425°F (220°C) for 45-60 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and crispy, flipping the potatoes halfway through cooking to promote even browning.
- Rest and Serve: After roasting, let the chicken rest for 10 minutes to lock in the juices, resulting in tender and moist meat. Carve the chicken and serve alongside the crispy potato medley. Garnish with freshly chopped herbs and an optional wedge of lemon for an added burst of brightness.
Notes
- Use room temperature chicken by letting it sit out for about 30 minutes before roasting to ensure even cooking.
- Don’t overcrowd the pan to allow potatoes and chicken to crisp properly instead of steaming.
- Turn the potatoes halfway through roasting for uniform crispiness.
- Use a meat thermometer to check the chicken reaches 165°F (75°C) internal temperature for juicy, safe-to-eat meat.
- Rest the chicken before carving to redistribute juices and keep meat tender.
- Use fresh herbs instead of dried for brighter, more vivid flavor and aroma.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 2g
- Sodium: 450mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg