Description
This Herb-Crusted Roast Chicken with Garlic Potatoes recipe offers a succulent oven-roasted whole chicken infused with a rich herb butter blend and accompanied by flavorful roasted garlic potatoes. Perfect for a comforting family dinner, this dish balances juicy, tender chicken with crispy, aromatic potatoes.
Ingredients
Scale
For the Chicken
- 1 whole chicken (about 4–5 pounds)
- 4 tablespoons unsalted butter, softened
- 4 garlic cloves, minced
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1 lemon, quartered (for stuffing the chicken)
- 1 onion, quartered (for stuffing the chicken)
- 1 tablespoon olive oil
For the Garlic Potatoes
- 2 pounds baby potatoes (or Yukon Gold), halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh rosemary or thyme, chopped
- 1 tablespoon unsalted butter
Instructions
- Prepping the Chicken: Remove the chicken from the refrigerator and allow it to come to room temperature for about 30 minutes. Pat the chicken dry thoroughly with paper towels to ensure crispy skin during roasting.
- Seasoning the Chicken: Season the inside cavity of the chicken generously with salt and pepper, then stuff it with quartered lemon and onion pieces to infuse fresh aromatics during cooking.
- Making the Herb Butter: In a small bowl, combine the softened unsalted butter with minced garlic, chopped thyme, rosemary, parsley, lemon zest, salt, and pepper to create a fragrant herb butter mixture.
- Applying the Herb Crust: Carefully loosen the skin over the breast and legs of the chicken and spread half of the herb butter underneath the skin. Spread the remaining herb butter evenly over the outside of the chicken for full flavor coverage.
- Trussing the Chicken: Tie the legs together securely with kitchen twine and tuck the wings underneath the body to ensure even roasting and a compact shape.
- Prepping the Potatoes: Wash and halve the baby potatoes, then dry them completely to help them roast crisp without steaming.
- Seasoning the Potatoes: Toss the halved potatoes with olive oil, minced garlic, salt, pepper, and fresh chopped rosemary or thyme to flavor them evenly.
- Preheating the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and potatoes.
- Roasting the Chicken and Potatoes: Spread the potatoes on a baking sheet and place the chicken on a roasting pan or rack. Roast the chicken and potatoes at 425°F for 20-25 minutes to brown the skin and edges of potatoes.
- Reducing Heat and Continuing Roast: Lower the oven temperature to 375°F (190°C) and continue roasting for an additional 45 minutes to 1 hour, or until the internal temperature of the chicken reaches 165°F (74°C).
- Basting the Chicken: Every 20 minutes during roasting, baste the chicken with pan juices using a spoon or baster to keep the meat moist and flavorful.
- Resting the Chicken: Remove the chicken from the oven and let it rest undisturbed for 15 minutes before carving to allow juices to redistribute.
- Final Touch for Potatoes: While the chicken rests, toss the roasted potatoes with 1 tablespoon of unsalted butter to enhance their richness and flavor before serving.
Notes
- Allowing the chicken to come to room temperature ensures even cooking.
- Loosening the skin carefully is key to getting the herb butter underneath without tearing.
- Basting helps keep the chicken moist and develops a flavorful crust.
- Resting the chicken is crucial for juicy slices and less dripping when carved.
- Using fresh herbs provides the best flavor profile in the herb butter and potato seasoning.
- If you prefer crispier potatoes, you can also roast them separately on a higher temperature after the chicken is done.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
