Oven Roasted Whole Chicken and Potatoes
This Oven Roasted Chicken and Potatoes is easy to make, juicy and super flavorful. It's made in one pan with simple ingredients for a delicious family meal.
Prep Time15 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Dinner
Cuisine: American
Servings: 6 Servings
Calories: 55.86kcal
- 1 (4-5 pound) whole chicken
- 2-3 tablespoons extra virgin olive oil or butter
- ½ lemon cut into quarters
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 3 garlic cloves minced
- 1 ½ teaspoons smoked paprika
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 yellow or white onion quartered
- 1 pound small potatoes (I used creamer potatoes)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup low-sodium chicken broth
Remove the chicken from the fridge 30 minutes before cooking to allow it to warm up to room temperature.
Preheat the oven to 375 degrees F. Remove the giblets from inside the cavity and remove any excess fat, skin and leftover feathers. Pat the chicken dry with paper towels.
Place the chicken inside a Dutch oven. Pour the juice from ¼ of the lemon over the chicken. Add the spices to a bowl with the olive oil. Season the chicken with the spices all over, under the skin and inside the cavity
Sprinkle over the leaves one sprig of thyme and rosemary.
Stuff ½ of the onion and the remaining lemon and herbs into the cavity.
Season the potatoes with olive oil, salt and black pepper.
Place the remaining onion and the potatoes around the chicken and pour in the chicken broth. Place the Dutch oven onto the middle rack of the oven.
Roast for 20 minutes per pound (about 1 hour and 30 minutes for a 4-5 pound chicken). Check that the chicken has reached at least 165 degrees F.
Remove the chicken from the oven, let stand for about 10 minutes. Serve with the potatoes and juices from the pan.
- Take the chicken out of the fridge 30 minutes before cooking to allow it to come to room temperature.
- Pat the chicken dry before cooking and seasoning.
- My number one tip for flavorful chicken is to make sure you rub the spices underneath the skin of the chicken. You want the flavor to get into the meat and not just sit on the outside.
- The thickest part of the chicken should be at least 165 degrees F. Use a meat thermometer.
- Let the chicken rest for about 10 minutes before carving and serving to allow the juices to redistribute throughout the meat.
- Store the roasted whole chicken in an airtight container in the fridge for 4-5 days.
- The chicken will freeze very well for about 2-3 months.
- Reheat leftovers in the microwave for 1-2 minutes.
Serving: 1Serving | Calories: 55.86kcal | Carbohydrates: 2.5g | Protein: 1.15g | Fat: 5.06g | Saturated Fat: 0.74g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.54g | Cholesterol: 0.13mg | Sodium: 981.88mg | Potassium: 73.22mg | Fiber: 0.65g | Sugar: 0.35g | Vitamin A: 268.23IU | Vitamin C: 5.8mg | Calcium: 12.43mg | Iron: 0.42mg