A perfectly golden and aromatic herb-roasted whole chicken, this dish is infused with fresh rosemary, garlic, lemon, and warm spices. Roasted on a bed of baby potatoes and red onions, the vegetables absorb the flavorful drippings for a deeply savory and comforting result. This recipe is a classic choice for a hearty family dinner or a festive gathering.

Why You’ll Love This Recipe

This herb-roasted whole chicken is both elegant and simple to prepare, offering a rewarding depth of flavor with minimal effort. The garlic and herbs infuse the chicken from the inside out, while the roasted potatoes become deliciously tender beneath the bird. It’s a one-pan meal that’s both rustic and refined. You’ll love how the chicken turns out crispy on the outside and juicy on the inside, and how the potatoes soak up every bit of flavor from the pan.

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)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, halved
• 3–4 sprigs fresh rosemary
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 pounds baby potatoes, halved
• 1 small red onion, quartered
• 1/2 cup low-sodium chicken broth

Directions

1. Preheat oven to 400°F (200°C).
2. Pat the chicken dry with paper towels. Rub olive oil all over the skin.
3. In a small bowl, mix garlic, salt, pepper, thyme, and smoked paprika. Rub the mixture under the skin and over the entire chicken.
4. Stuff the cavity with lemon halves and rosemary sprigs.
5. In a large roasting pan or baking dish, scatter the potatoes and red onion. Pour chicken broth over them and season with a pinch of salt and pepper.
6. Place the chicken on top of the potatoes, breast side up.
7. Roast uncovered for about 1 hour 20 minutes, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
8. Baste the chicken with pan juices halfway through cooking for a crispier skin.
9. Let rest for 10–15 minutes before carving. Serve with the roasted potatoes and pan drippings.

Servings and timing

Servings: 4–6 people
Prep time: 15 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 35 minutes

Variations

• Add root vegetables: Include carrots or parsnips for a more robust side.
• Citrus twist: Swap lemon for orange for a sweeter flavor profile.
• Herb swap: Use sage or oregano if rosemary is unavailable.
• Spicy version: Add crushed red pepper flakes to the seasoning mix.
• Butter substitute: Use softened butter instead of olive oil for a richer skin.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place chicken and potatoes in a covered baking dish and warm in a 350°F (175°C) oven for 15–20 minutes, or until heated through. Alternatively, microwave on medium power, covered, in short intervals to avoid drying out.

FAQs

How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature in the thickest part of the thigh reaches 165°F (74°C).

Can I use dried herbs instead of fresh?

Yes, you can substitute 1 teaspoon of dried rosemary for every sprig of fresh rosemary.

What can I use instead of baby potatoes?

Yukon gold or red potatoes, cut into chunks, work well as a substitute.

Can I prepare this ahead of time?

Yes, you can season and refrigerate the chicken up to 24 hours in advance for deeper flavor.

How do I get the skin crispy?

Basting with pan juices and roasting uncovered at a high temperature helps achieve crispy skin. Letting it rest uncovered also preserves the texture.

Can I make this without chicken broth?

Yes, use water, white wine, or vegetable broth as an alternative liquid.

Should I truss the chicken?

Trussing helps the chicken cook evenly, but it’s not strictly necessary for this recipe.

Is this recipe gluten-free?

Yes, all listed ingredients are naturally gluten-free, but always check product labels to be sure.

Can I cook this in a Dutch oven?

Yes, a Dutch oven is a great choice. Just be sure to remove the lid during the final part of roasting to brown the skin.

What wines pair well with this dish?

A medium-bodied white wine like Chardonnay or a light red like Pinot Noir pairs wonderfully with herb-roasted chicken.

Conclusion

This herb-roasted whole chicken with garlic potatoes is a timeless dish that brings warmth and satisfaction to any table. With its fragrant herbs, juicy meat, and tender vegetables, it offers a well-balanced and comforting meal that’s ideal for both everyday dinners and special occasions. Enjoy the richness of flavor with minimal prep, and savor the kind of meal that always feels like home.

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