If you’re on the hunt for a showstopping meal that’s easier than it looks, then Herb-Crusted Roast Chicken with Garlic Potatoes is about to become your new go-to. This glorious dish features a juicy whole chicken, smothered with fresh herbs and garlic, roasted right alongside golden, garlicky baby potatoes that soak up all those incredible pan juices. It delivers everything you want from comfort food: crisp skin, succulent meat, melt-in-your-mouth potatoes, and a kitchen that smells divine. Grab your favorite roasting pan, because you’re in for a delicious journey!
Ingredients You’ll Need
This Herb-Crusted Roast Chicken with Garlic Potatoes only asks for a few basic ingredients, but each one plays a starring role in creating a meal that feels special. From fragrant herbs to buttery potatoes, every item is there for flavor, texture, aroma, or that perfect golden color.
- Whole chicken (about 4 pounds): Roasting a whole bird ensures juicy, flavorful meat with plenty of crispy skin to go around.
- Olive oil (2 tablespoons + 1 tablespoon): Helps the chicken brown beautifully and gives the potatoes that mouthwatering golden exterior.
- Unsalted butter, softened (2 tablespoons): Adds richness to the herb paste and helps the skin crisp up deliciously.
- Fresh rosemary (1 tablespoon, chopped): Brings earthy, piney fragrance that pairs perfectly with roast chicken.
- Fresh thyme (1 tablespoon, chopped): Its gentle lemony notes brighten up both chicken and potatoes.
- Fresh parsley (1 tablespoon, chopped): Adds a fresh, grassy lift and a pop of color to the crust.
- Garlic cloves (4 minced, 3 smashed): Minced for the herb crust and smashed for infusing the potatoes—garlic lovers rejoice!
- Zest of 1 lemon: Infuses the herb mixture with a subtle citrus brightness that lightens every bite.
- Salt (1 teaspoon for chicken, 1/2 teaspoon for potatoes): Essential for bringing out the natural flavors in meat and veggies.
- Black pepper (1/2 teaspoon for chicken, 1/4 teaspoon for potatoes): Provides just the right amount of backend warmth.
- Baby potatoes (1 1/2 pounds, halved): These tender little gems roast up creamy inside and crisp outside.
How to Make Herb-Crusted Roast Chicken with Garlic Potatoes
Step 1: Mix Up the Herb Paste
Grab a small bowl and blend together your olive oil, softened butter, freshly chopped rosemary, thyme, and parsley, minced garlic, lemon zest, salt, and pepper. This fragrant mix is the secret to that vibrant, savory crust that makes Herb-Crusted Roast Chicken with Garlic Potatoes so irresistible. Be generous with your stirring—this is where all the flavor begins!
Step 2: Prepare the Chicken
Pat the chicken completely dry with paper towels—this little step is key for that beautifully crisped skin. Next, carefully slip your fingers under the skin over the breast and thighs. This creates pockets for the herb mixture. Tuck half of your herb paste under the skin, massaging it over the meat, then spread the rest all over the outside of the chicken for maximum coverage.
Step 3: Arrange Everything in the Pan
Set your seasoned chicken right in the center of a large roasting pan. In a separate bowl, toss your halved baby potatoes with olive oil, salt, black pepper, and those aromatic smashed garlic cloves. Scatter these all around the chicken, allowing them to soak up the chicken’s juices as they roast. This one-pan approach makes for easy cleanup too!
Step 4: Roast to Perfection
Slide the whole pan into a preheated 425°F oven and let it do its magic for about 1 hour 15 minutes. Halfway through, give the potatoes a gentle stir so they brown all over. When a thermometer reads 165°F in the thickest part of the thigh and the juices run clear, you’re golden. Letting the chicken rest for 10 minutes before carving is absolutely worth the wait for extra juiciness.
Step 5: Serve and Savor
Arrange sliced chicken on a platter alongside a heap of those golden, garlicky potatoes. Spoon some pan juices over the top for extra flavor. This final touch brings everything together and reminds you why Herb-Crusted Roast Chicken with Garlic Potatoes is destined to be a staple in your kitchen.
How to Serve Herb-Crusted Roast Chicken with Garlic Potatoes
Garnishes
For a pretty (and tasty) finish, sprinkle your Herb-Crusted Roast Chicken with Garlic Potatoes with extra chopped fresh parsley and a little more lemon zest. A few sprigs of rosemary or thyme add rustic flair and a pop of green against those golden potatoes and crisp chicken skin.
Side Dishes
While this dish truly shines on its own, a bright green salad or simple steamed green beans are perfect companions. Try adding glazed carrots or sautéed Brussels sprouts right to the pan for extra color and veggies with almost no extra effort.
Creative Ways to Present
To give this dish a special occasion feel, slice the chicken and arrange it over a bed of pan-roasted potatoes on a large platter. Scatter with fresh herbs, roasted lemon wedges, and even a drizzle of garlicky pan juices. If you’re feeling playful, serve each portion in shallow bowls for a cozy, rustic bistro vibe.
Make Ahead and Storage
Storing Leftovers
Leftover Herb-Crusted Roast Chicken with Garlic Potatoes keeps beautifully in an airtight container in the refrigerator for up to three days. Keep the potatoes and chicken together so those flavors continue to mingle—trust me, tomorrow’s lunch will be even better!
Freezing
If you want to freeze leftovers, carve the chicken off the bone and place both the meat and potatoes in separate freezer-safe bags or containers. They’ll keep for up to three months. To help the potatoes maintain their texture, let them cool completely before freezing.
Reheating
For the best results, reheat Herb-Crusted Roast Chicken with Garlic Potatoes in the oven at 350°F, covered loosely with foil, until hot through. This keeps the chicken tender and helps the potatoes crisp back up. A quick zap in the microwave will do in a pinch, but the oven wins for flavor and texture.
FAQs
Can I use a different cut of chicken?
Absolutely! While a whole chicken makes a stunning presentation, you can use bone-in thighs or drumsticks. Just keep an eye on cooking time—smaller pieces will cook faster than a whole bird.
What if I don’t have fresh herbs?
No worries. Dried herbs work well—just use half the amount since they’re more concentrated. Feel free to mix and match what you have on hand for a custom herb crust.
How do I know when the chicken is fully cooked?
Insert an instant-read thermometer into the thickest part of the thigh, not touching the bone. Once it reads 165°F and the juices run clear, your Herb-Crusted Roast Chicken with Garlic Potatoes is perfectly cooked and ready to rest.
Can I add other vegetables to the roasting pan?
Definitely! This dish is endlessly flexible. Carrots, parsnips, or quartered Brussels sprouts roast beautifully alongside the potatoes for extra flavor, color, and nutrition.
What tools do I need for this recipe?
A large roasting pan, a sharp knife, a cutting board, and a small bowl for mixing the herb paste are all you really need. An instant-read thermometer helps guarantee juicy, fully cooked results every time.
Final Thoughts
There’s something magical about gathering around a table with a platter of Herb-Crusted Roast Chicken with Garlic Potatoes in the center. With its crispy skin, juicy meat, and irresistible roasted potatoes, it’s a meal that brings people together with ease—and just enough elegance. Give this recipe a try soon, and don’t be surprised if it becomes your new favorite way to roast chicken at home!
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Herb-Crusted Roast Chicken with Garlic Potatoes Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the savory flavors of this Herb-Crusted Roast Chicken with Garlic Potatoes, a delicious one-pan dinner that is perfect for any occasion. The crispy herb-infused skin of the chicken complements the tender, flavorful garlic potatoes, making this dish a family favorite.
Ingredients
For the Herb-Crusted Chicken:
- 1 whole chicken (about 4 pounds)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, softened
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 4 garlic cloves, minced
- Zest of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Garlic Potatoes:
- 1 1/2 pounds baby potatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 garlic cloves, smashed
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare the herb mixture: In a small bowl, combine olive oil, softened butter, rosemary, thyme, parsley, minced garlic, lemon zest, salt, and pepper to create the herb paste.
- Season the chicken: Pat the chicken dry and rub half of the herb mixture under the skin, then rub the remaining mixture all over the outside of the chicken.
- Prepare the potatoes: Toss the halved baby potatoes with olive oil, salt, pepper, and smashed garlic cloves.
- Roast: Place the chicken in a roasting pan, arrange the potatoes around it, and roast for 1 hour 15 minutes at 425°F, or until cooked through.
- Rest and serve: Let the chicken rest for 10 minutes before carving. Serve with the roasted garlic potatoes.
Notes
- For crispier skin, air-dry the seasoned chicken in the fridge before roasting.
- Enhance with additional veggies like carrots or Brussels sprouts.
- If using dried herbs, reduce the amount by half.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of chicken and potatoes
- Calories: 490
- Sugar: 1g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg
