Whole Roasted Chicken with Potatoes
Whole roasted chicken with potatoes - a cozy, one-pan family dinner with juicy meat, crisp skin, and tender potatoes cooked in the same dish. Perfect for weekends, meal prep, and leftovers.
Servings: 6
Ingredients
Chicken
- Olive oil for greasing the baking dish
- 1 whole chicken 3½ lb / 1.6 kg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon zest for butter, rest for stuffing
- 2 –3 shallots or onions
- 1 garlic clove chopped
Potatoes
- 2 lb potatoes Yukon Gold or red, peeled and cubed
- 1/4 cup olive oil
- Salt and black pepper to taste
- 1 teaspoon thyme fresh or 1/2 tsp dried
- 1 teaspoon parsley fresh or 1/2 tsp dried
- 10 shallots peeled, you can use less than 10
- 4 garlic cloves
- 1/2 cup chicken stock or vegetable stock
Garlic-Thyme Butter
- 4 tablespoons butter
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh parsley
- 1 tablespoon olive oil
- 1 shallot minced, optional
- 1 garlic clove pressed
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 375°F (190°C). Grease a large baking dish or Dutch oven.
- Pat the chicken very dry with paper towels. Season generously inside and out with salt and pepper.
- Prepare the garlic-thyme butter: heat olive oil in a small skillet, add the minced shallot and garlic, and cook for 2 minutes. Remove from heat and stir in butter, thyme, parsley, and lemon zest.
- Gently loosen the chicken skin using your fingers or the back of a spoon. Spread the butter under and over the skin.
- Stuff the cavity with lemon pieces, shallots, and garlic. Tie the legs together if desired.
- Toss the potatoes with olive oil, salt, pepper, ( add more thyme and parsley, if you'd like to) and shallots (can use less or substitute with onions).
- Place the chicken in the center of the baking dish and arrange the potatoes around it. Pour chicken stock over the potatoes.
- Roast for 1 hour, then carefully turn the chicken and roast for 15 more minutes, until golden. You can roast covered for the first 30 minutes, then uncovered for the remaining time.
- Broil for 3-4 minutes for extra crisp skin, watching closely to prevent burning.
- The chicken is done when a thermometer inserted into the thickest part of the breast reads 165°F (74°C).
- Let the chicken rest for 10 minutes before carving. Serve warm.
Video
Notes
- Cooking time may vary depending on chicken size, oven type, and baking dish used. Always rely on a thermometer rather than time alone.
- You can use less than 10 shallots for the potatoes.
- You can roast covered for the first 30 minutes, then uncovered for the remaining time.
- If the chicken skin starts to brown quickly, roast covered to prevent burning.
- Sheet pan or Dutch oven both work for roasting.
Nutrition
Calories: 314kcal | Carbohydrates: 31g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 507mg | Potassium: 866mg | Fiber: 6g | Sugar: 5g | Vitamin A: 345IU | Vitamin C: 35.4mg | Calcium: 79mg | Iron: 6.1mg
