Description
Savoury Herb Roasted Chicken and Crispy Potato Medley Juicy is a comforting one-pan meal featuring a tender whole chicken infused with fresh rosemary, thyme, and parsley, paired with a golden crispy medley of Yukon Gold and red potatoes. Roasted at high heat for perfectly juicy meat and irresistibly crispy potatoes, this recipe is simple, family-friendly, and perfect for any occasion.
Ingredients
Scale
Chicken
- 1 whole chicken (about 4–5 lbs)
- 2 tbsp olive oil (for chicken)
- Salt, to taste
- Black pepper, to taste
- Juice of 1 lemon
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 2 tbsp fresh parsley, finely chopped
Potato Medley
- 3 cups Yukon Gold potatoes, washed and chopped into bite-sized pieces
- 3 cups red potatoes, washed and chopped into bite-sized pieces
- 2 tbsp olive oil (for potatoes)
- Salt, to taste
- Black pepper, to taste
- 2 tbsp leftover herb mixture (reserved from marinade)
Instructions
- Prepare the Herb Mixture: Finely chop fresh rosemary, thyme, and parsley. In a bowl, combine the chopped herbs with minced garlic, olive oil, lemon juice, salt, and pepper. Stir well to create an aromatic marinade that will flavor both the chicken and potatoes.
- Season and Marinate the Chicken: Pat the whole chicken dry using paper towels. Rub the herb mixture generously all over the chicken, including under the skin for deeper flavor infusion. Let the chicken marinate for at least 30 minutes or up to overnight in the refrigerator to intensify the flavors.
- Prep the Potato Medley: Wash and chop Yukon Gold and red potatoes into uniform, bite-sized pieces. Toss the potatoes with olive oil, salt, pepper, and a portion of the leftover herb mixture to ensure they roast crispy and flavorful.
- Arrange and Roast: Preheat the oven to 425°F (220°C). Place the marinated chicken breast-side up on a large roasting pan. Arrange the potato medley evenly around the chicken in a single layer. Roast for about 1 hour and 15 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) and the potatoes are golden and crispy.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes to lock in the juices. Carve the chicken and serve alongside the crispy potato medley for a satisfying, flavorful meal.
Notes
- Patting the chicken dry before seasoning ensures crispier skin.
- Using fresh herbs like rosemary and thyme provides brighter, more vibrant flavors than dried ones.
- Roasting at high heat crisps the chicken skin while keeping the meat juicy.
- Cut potatoes into even pieces for uniform roasting and optimal crispness.
- Let the chicken rest after roasting to lock in moisture and juices.
- To make potatoes extra crispy, preheat the roasting pan before adding them and toss halfway through cooking.
- For variations, add chili flakes for spice or substitute herbs like oregano or basil for a different flavor profile.
Nutrition
- Serving Size: 1/6 of recipe (including chicken and potatoes)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 125 mg