Garlic Herb Roast Chicken with Baby Potatoes is a timeless, rustic dish that brings both comfort and elegance to the table. A whole chicken is roasted until golden and juicy, infused with garlic, rosemary, and thyme butter, and served with tender baby potatoes that soak up all the savory pan drippings. This one-pan recipe is ideal for Sunday dinners, holidays, or when you want a classic, foolproof roast.

Why You’ll Love This Recipe

This garlic herb roast chicken delivers maximum flavor with minimal effort. Here’s what makes it a go-to meal:

• One-pan preparation for easy cooking and cleanup
• Crisp, golden skin with juicy, tender meat
• Infused with aromatic herbs and citrus
• A satisfying combination of protein and starch in one dish
• Perfect for both weeknight dinners and special occasions

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 whole chicken (about 4–5 lbs / 1.8–2.3 kg)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, softened
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 lemon, halved
• Salt and black pepper to taste
• 1 ½ lbs baby potatoes, halved
• 1 onion, quartered

Directions

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry thoroughly with paper towels. Rub the skin all over with olive oil and season generously with salt and black pepper.
3. In a small bowl, mix the softened butter with the minced garlic, chopped rosemary, and chopped thyme.
4. Carefully loosen the skin of the chicken over the breasts and thighs using your fingers or a spoon. Spread half of the herb butter underneath the skin and the remaining half on top.
5. Stuff the chicken cavity with the lemon halves and onion quarters.
6. Arrange the baby potatoes in the bottom of a large roasting pan. Drizzle them with olive oil, season with salt and pepper, and toss gently. Add a few sprigs of rosemary or thyme if desired.
7. Place the chicken, breast-side up, directly on top of the potatoes.
8. Roast uncovered for about 1 hour and 15 minutes, or until the thickest part of the thigh registers 165°F (74°C) on a meat thermometer. Baste the chicken once or twice during roasting with the pan juices.
9. Remove the chicken from the oven and let it rest for 10 minutes before carving.
10. Serve the carved chicken with the roasted baby potatoes and spoon some pan juices over the top.

Servings and Timing

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Rest Time: 10 minutes
Total Time: 1 hour 40 minutes

Variations

• Add Veggies: Include carrots, parsnips, or Brussels sprouts alongside the potatoes.
• Spice Blend: Add smoked paprika, cayenne, or Italian seasoning for a different flavor profile.
• Citrus Option: Use orange slices instead of lemon for a sweeter citrus aroma.
• Butter Swap: Use compound herb butter with parsley, dill, or sage for variety.
• Gravy Style: Make a simple gravy with pan drippings and a touch of flour or cornstarch.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat carved chicken and potatoes in a 350°F (175°C) oven covered with foil until warmed through, about 15–20 minutes. For quick reheating, microwave individual portions in 1-minute intervals.

FAQs

Can I use dried herbs instead of fresh?

Yes, but reduce the amount by one-third. Use 1 teaspoon dried rosemary and 1 teaspoon dried thyme in place of the fresh herbs.

How do I know when the chicken is done?

Use a meat thermometer to check the internal temperature in the thickest part of the thigh—it should be 165°F (74°C).

Can I roast the chicken on a rack instead of over the potatoes?

Yes, but roasting directly over the potatoes allows the juices to flavor them as they cook.

What if I don’t have baby potatoes?

Use chopped Yukon Gold or red potatoes cut into 1 ½-inch chunks.

Can I prep this dish ahead of time?

Yes, you can prepare the chicken and potatoes in the pan, cover, and refrigerate up to 12 hours ahead. Let come to room temperature before roasting.

Can I make this recipe with chicken pieces instead of a whole chicken?

Yes, use bone-in, skin-on thighs or drumsticks and reduce roasting time to about 45–50 minutes.

What can I serve with this roast chicken?

It pairs well with a green salad, steamed vegetables, or crusty bread to mop up the pan juices.

How do I get the skin extra crispy?

Pat the chicken completely dry and roast uncovered at a high temperature. Basting also helps crisp the skin.

Can I freeze leftover roast chicken?

Yes, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Do I need to truss the chicken?

Trussing (tying the legs together) helps with even cooking but is not strictly necessary for this recipe.

Conclusion

Garlic Herb Roast Chicken with Baby Potatoes is a comforting, flavorful, and visually impressive dish that’s perfect for family dinners and special occasions alike. With minimal preparation and maximum reward, this one-pan roast offers crisp skin, juicy meat, and perfectly seasoned potatoes—all infused with fresh garlic and herbs. A true classic you’ll return to again and again.

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