This Oven Roasted Chicken and Potatoes is a classic whole roasted chicken recipe. It's covered in garlic herb butter and cooked alongside potatoes, onions, and carrots.
The garlic herb butter turns the skin of the chicken into a crispy, flavorful coating while the meat inside stays tender, juicy, and perfectly seasoned. It's a delicious oven roasted whole chicken and potatoes recipe the entire family will love.
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Roasted Chicken and Potatoes
Oven Roasted Whole Chicken and Potatoes is an easy and healthy one-pan meal the entire family will love. It's made with a whole chicken fryer, potatoes, sweet potatoes, carrots, and onions and seasoned with an incredible garlic herb butter.
You can substitute the vegetables for any root vegetable. If your family just loves sweet potatoes, do that. If your family loves all red potatoes, do that. This is a versatile and easily adaptable meal, and one that your Grandma and Mom probably made.
If you love easy baked chicken recipes, be sure to check out this healthy Baked Lemon Ginger Chicken, Grilled Caprese Chicken Breast, and this BBQ Grilled Chicken Salad, so good!
Baked Chicken and Potatoes Video Tutorial
Whole Roasted Chicken Recipe Ingredients
- Chicken - find a whole chicken that is pinkish, has no smell, and is free of any nicks or spots.
- Butter - make sure your butter is soft before trying to mix it with the seasoning and herbs.
- Salt - sea salt works great.
- Garlic - fresh minced garlic will have the best flavor for this herbed butter.
- Herbs - I like to use a combination of thyme, rosemary, and sage. You can use fresh or dried, and feel free to mix and match quantities.
- Onion Powder - this adds a little onion flavor.
- Fresh Lemon - you will need to add a half lemon to the inside cavity of the chicken.
- Potatoes - I oven will use Yukon potatoes, sweet potatoes, red potatoes, or russet potatoes.
- Onion - yellow or white work great.
- Carrots - peel and cut into 2" pieces.
- Garlic Salt - you can substitute half garlic powder and half salt, too.
How to Make Whole Roasted Chicken with Potatoes and Carrots
- Prepare the chicken. Remove the giblets from the chicken then pat the chicken dry with a paper towel. Stick a half lemon in the cavity of the chicken. Tie the legs together with a piece of string and tuck the wings underneath. Season with salt and pepper over the entire chicken.
- Mix the garlic herb butter. In a small mixing bowl, add the room temperature butter, salt, garlic, thyme, rosemary, sage, and onion powder. Use a fork and mash all the ingredients together until smooth.
- Add the vegetables. Place chicken into a glass baking dish, dutch oven, or cast-iron skillet and smear the garlic herb butter over the entire bird. Place cut potatoes, onions, and carrots into a large bowl and add the avocado oil and garlic salt. Toss, then add the veggies around the chicken.
- Roast the chicken. Bake in a preheated oven for about 45-60 minutes, or until the internal temperature of the chicken reaches 165 degrees F in the thickest spot. If the skin on the chicken begins to brown before it is done, cover loosely with aluminum foil and continue to bake.
- Rest and serve. Remove the chicken and let it rest for at least 10 minutes before serving. Enjoy!
Oven Roasted Chicken Breast Bone-In
You can also use this recipe and technique to make oven-roasted chicken breast bone-in. The butter, seasoning and garlic spread is incredible on bone-in chicken breast. Just roast the chicken and vegetables on a baking sheet to ensure it all gets done evenly.
Oven-Roasted Chicken Quarters
This recipe for roasted chicken also works great for oven-roasted chicken quarters. Just cut the vegetables into 1 ½" chunks so they cook a little faster. The cooking time of the recipe will also be reduced. Start by cooking the chicken quarters for 35 minutes and check the internal temperature. Continue cooking until the internal temperature, white and dark meat reaches 165 degrees.
Whole Roasted Chicken Recipe Variations
These variations are perfect for when you want to try something a little different with your whole roasted chicken:
- Honey Mustard Roasted Chicken and Potatoes: Coat chicken pieces in a mixture of honey, Dijon mustard, and soy sauce. Toss the potatoes in olive oil, garlic powder, and smoked paprika.
- Barbecue Roasted Chicken and Potatoes: Brush chicken pieces with your favorite barbecue sauce and roast alongside diced potatoes tossed in olive oil, smoked paprika, and onion powder. Serve with extra barbecue sauce for dipping.
- Italian Roasted Chicken and Potatoes: Rub chicken thighs or drumsticks with Italian seasoning, paprika, and crushed red pepper flakes. Toss potatoes in olive oil, garlic powder, dried oregano, and grated Parmesan cheese.
- Greek Roasted Chicken and Potatoes: Marinate chicken breasts or thighs in lemon juice, olive oil, minced garlic, dried oregano, and black pepper. Toss potatoes in the same marinade along with diced red onion and Kalamata olives.
- Cajun Roasted Chicken and Potatoes: Season chicken pieces with Cajun seasoning and hot sauce. Toss potatoes in olive oil, garlic powder, smoked paprika, and Cajun seasoning.
- Maple Dijon Roasted Chicken and Potatoes: Brush chicken with a mixture of maple syrup, Dijon mustard, and apple cider vinegar. Toss potatoes in olive oil, garlic powder, and smoked paprika.
- Chipotle Lime Roasted Chicken and Potatoes: Marinate chicken in a mixture of chipotle peppers in adobo sauce, lime juice, and olive oil. Toss potatoes in olive oil, garlic powder, and ground cumin.
- Herb Roasted Chicken and Sweet Potatoes: Rub chicken with a mixture of dried herbs like thyme, rosemary, and sage. Toss sweet potatoes in olive oil, garlic powder, and cinnamon.
Frequently Asked Questions
While the terms roasting and baking can be used interchangeably, roasting generally refers to cooking at a higher temperature (400°F and above) to create a browned, flavorful “crust.” Baking usually refers to cooking at a lower temperature until cooked.
The most foolproof way to know when a chicken is done is to insert an instant read thermometer into the thickest part of the meat, making sure to avoid the bone. If the thermometer reads between 160° and 165°, it's done.
In order for the chicken to get a nice golden brown skin, you want to start roasting uncovered. If you notice the skin browning before the chicken has finished cooking, you can cover it loosely with aluminum foil.
At 400 degrees, you can generally assume that it will take about 15 minutes per pound for a whole chicken to cook all the way through.
You can use a cast-iron skillet, pyrex baking dish, or dutch oven. A pan with built-in handles is best.
Oven Roasted Chicken and Potatoes Recipe
Ingredients
Ingredients for Roasted Chicken
- 1 whole Chicken 3-4 pound fryer chicken
- 1 large Lemon cut in half
- ¼ cup Butter room temperature
- 1 teaspoon Salt
- 2 Tablespoons Garlic minced
- 6 Tablespoons Butter room temperature
- 2 teaspoon Thyme fresh, or ½ teaspoon dried
- 2 teaspoon Rosemary fresh, or ½ teaspoon dried
- ½ tsp Sage or 1 teaspoon fresh
- 1 teaspoon Onion Powder
Ingredients for Roasted Vegetables
- 5-6 medium Potatoes gold Yukon, sweet potatoes, red potatoes, or russet, cut into 2" pieces
- 2-3 large Carrots cut into 2" pieces
- 1 medium Onion cut into 2" pieces
- 1 Tablespoon Avocado oil or your favorite cooking oil
- 1 teaspoon Garlic Salt or ½ teaspoon salt and 1 teaspoon minced garlic
Instructions
- Preheat the oven to 400 degrees.
- Remove the giblets from the chicken then pat the chicken dry with a paper towel. Stick a half lemon in the cavity of the chicken. Tie the legs together with a piece of string and tuck the wings underneath. Season with salt and pepper over the entire chicken.
- In a small mixing bowl, add the room temperature butter, salt, garlic, thyme, rosemary, sage, and onion powder. Use a fork and mash all the ingredients together until smooth.
- Place chicken into a glass baking dish, dutch oven, or cast-iron skillet and smear the garlic herb butter over the entire bird.
- Place cut potatoes, onions, and carrots into a large bowl and add the avocado oil and garlic salt. Toss, then add the veggies around the chicken.
- Bake in a preheated oven for about 45-60 minutes, or until the internal temperature of the chicken reaches 165 degrees F in the thickest spot. If the skin on the chicken begins to brown before it is done, cover loosely with aluminum foil and continue to bake.
- Remove the chicken and let it rest for at least 10 minutes before serving. Enjoy!
Nutrition
Here Are More Of The Best Chicken Recipes:
- Honey Mustard Chicken
- Chicken Teriyaki
- Grilled Chicken Salad.
- Southwest Chicken Salad
- Mediterranean Drumsticks
- Caprese Chicken Breast
- California Chicken
- Grilled Chicken Drumstick
- Rosemary Chicken Kabobs
- Spicy Chicken Kabobs
- BBQ Chicken Salad
- Cilantro Lime Chicken
- Baked Lemon Chicken
- More Chicken Recipes
- More Easy Family Dinner Ideas
This oven-roasted chicken and potatoes recipe is a classic roasted chicken recipe. It's made with potatoes, onions, carrots, and seasoned to perfection. It's a delicious baked chicken and potatoes recipe the entire family will love.
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