Roasted Chicken and Potatoes Recipe

Name: Roasted Chicken and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 to 4 pound) chicken, rinsed and patted dry; 4 tablespoons (1/2 stick) unsalted butter, softened; 2 tablespoons minced fresh rosemary; 2 tablespoons minced fresh thyme; 1 clove garlic, minced; Kosher salt and freshly ground black pepper; 1/2 cup white wine; 1 1/2 pounds red potatoes; 2 tablespoons extra-virgin olive oil; Juice of 1/2 lemon

Servings: persons

1
Allow the chicken to rest at room temperature for 30 to 60 minutes.
2
Preheat the oven to 425 degrees F.
3
In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper.
4
Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter.
5
Cook's Note: Make sure chicken is dry.
6
Slide some of the butter underneath the breast skin.
7
Tie the chicken legs together with kitchen string.
8
In a small roasting pan, pour in the white wine and place the chicken breast side down.
9
Roast for 15 minutes.
10
In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat.
11
Remove the roasting pan from the oven.
12
Remove the chicken to a plate turning it breast-side up.
13
Brush the rest of the herbed butter on top of the chicken.
14
Add the potatoes to the bottom of the pan and place the chicken on top.
15
Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more.
16
Once done, remove the chicken to a carving board and let rest 10 minutes before carving.
17
Remove the potatoes to a serving bowl.
18
Return the roasting pan to the stovetop over high heat.
19
Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
20
To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (3 to 4 pound) chicken, rinsed and patted dry, 4 tablespoons (1/2 stick) unsalted butter, softened, 2 tablespoons minced fresh rosemary, 2 tablespoons minced fresh thyme, and more.

Yes, Roasted Chicken and Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chicken and Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions