Garlic Herb Roasted Chicken with Baby Potatoes is not just a dish; it’s an experience that brings warmth to the dinner table. This one-pan chicken dinner combines juicy, flavorful chicken with tender baby potatoes, all beautifully infused with the aromatic essence of garlic and fresh herbs. The melding of these ingredients not only creates a dish that is satisfying but also visually appealing, making it a centerpiece that invites conversation.
Ingredients
Scale:
1 whole chicken (about 4-5 pounds)
4 tablespoons olive oil, preferably extra virgin
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon paprika
Salt and pepper to taste
2 pounds baby potatoes, halved
3 tablespoons garlic butter
2 tablespoons fresh parsley, chopped
Fresh rosemary sprigs (optional)
Lemon wedges (optional)
Instructions
Preheat your oven to 425°F (220°C).
In a small mixing bowl, combine the olive oil, garlic powder, oregano, thyme, paprika, salt, and pepper.
Pat the chicken dry with paper towels. Rub the oil mixture all over the chicken, including under the skin.
In a large roasting pan, arrange the halved baby potatoes around the chicken. Drizzle the garlic butter over the potatoes and season with salt, pepper, and chopped parsley.
Place the roasting pan in the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Remove the pan from the oven and let the chicken rest for about 10-15 minutes before carving.
Serve the garlic herb roasted chicken alongside the baby potatoes, garnished with fresh rosemary sprigs and lemon wedges.
