Garlic Roasted Chicken and Potatoes: A Flavorful Family Feast

Roast chicken and potatoes are a classic comfort food combination, but this recipe takes it to the next level with the incredible flavor of garlic. Roasting a whole chicken is surprisingly easy, and the potatoes cook right alongside, soaking up all the delicious juices and garlic-infused oil. This Garlic Roasted Chicken and Potatoes recipe is perfect for a weeknight dinner or a weekend gathering. It’s a crowd-pleaser that’s sure to impress, and the leftovers are fantastic!

## Why This Recipe Works

* **Simple Ingredients:** This recipe uses readily available ingredients that you probably already have in your pantry.
* **One-Pan Meal:** Everything cooks together in one pan, minimizing cleanup.
* **Flavor Explosion:** The combination of garlic, herbs, and lemon creates an irresistible flavor profile.
* **Perfectly Cooked Chicken:** The roasting method ensures a juicy and tender chicken with crispy skin.
* **Versatile:** You can easily adapt this recipe to your liking by adding different vegetables or herbs.

## Ingredients You’ll Need

* **Whole Chicken:** A 3-4 pound whole chicken works best. Make sure it’s thawed completely.
* **Potatoes:** Yukon Gold or Russet potatoes are excellent choices. Cut them into 1-inch pieces.
* **Garlic:** Lots of garlic! We’re talking about a whole head of garlic, minced.
* **Olive Oil:** Extra virgin olive oil is preferred for its flavor.
* **Lemon:** One lemon, quartered.
* **Fresh Herbs:** Rosemary, thyme, and oregano add a fragrant touch. Fresh herbs are best, but dried herbs can be substituted (use about 1 teaspoon of each).
* **Salt and Pepper:** To taste.
* **Optional Vegetables:** Carrots, onions, and celery add extra flavor and nutrition.

## Equipment You’ll Need

* **Roasting Pan:** A roasting pan with a rack is ideal for allowing the chicken to cook evenly. If you don’t have a rack, you can use a bed of vegetables instead.
* **Large Bowl:** For tossing the potatoes with garlic and herbs.
* **Cutting Board and Knife:** For preparing the vegetables and herbs.
* **Meat Thermometer:** To ensure the chicken is cooked to a safe internal temperature.
* **Tongs:** For turning the chicken and potatoes.

## Step-by-Step Instructions

**Preparation (20 minutes):**

1. **Preheat Oven:** Preheat your oven to 400°F (200°C).
2. **Prepare the Chicken:** Remove the giblets from the chicken cavity. Pat the chicken dry with paper towels. This will help the skin crisp up during roasting. Season the cavity with salt and pepper.
3. **Prepare the Garlic Herb Mixture:** In a small bowl, combine the minced garlic, 2 tablespoons of olive oil, chopped rosemary, thyme, oregano, salt, and pepper. Mix well.
4. **Prepare the Potatoes:** In a large bowl, toss the potatoes with the remaining olive oil, half of the garlic herb mixture, salt, and pepper. Make sure the potatoes are evenly coated.
5. **Prepare Optional Vegetables:** If using carrots, onions or celery, chop them into 1-inch pieces and toss them with a little olive oil, salt and pepper. Spread them evenly on the bottom of the roasting pan.

**Assembling (10 minutes):**

1. **Stuff the Chicken:** Stuff the chicken cavity with the quartered lemon and a few sprigs of fresh herbs (if using).
2. **Rub the Chicken:** Rub the remaining garlic herb mixture all over the outside of the chicken, including under the skin of the breast (carefully loosen the skin first). This will infuse the chicken with flavor and help it brown beautifully.
3. **Arrange the Potatoes:** Arrange the potatoes around the chicken in the roasting pan, along with optional vegetables if you’re using them. Spread them in a single layer as much as possible.
4. **Add Broth (Optional):** Pour about ½ cup of chicken broth or water into the bottom of the roasting pan. This will help to keep the chicken moist.

**Roasting (60-75 minutes):**

1. **Roast the Chicken:** Place the roasting pan in the preheated oven and roast for 60-75 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork or knife in the thickest part of the thigh. The internal temperature of the chicken should reach 165°F (74°C) in the thickest part of the thigh.
2. **Basting (Optional):** About halfway through the roasting time, baste the chicken with the pan juices. This will help to keep it moist and flavorful.
3. **Check the Potatoes:** Check the potatoes periodically. If they are browning too quickly, cover the roasting pan loosely with aluminum foil.
4. **Rest the Chicken:** Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

**Carving and Serving (10 minutes):**

1. **Carve the Chicken:** Carve the chicken and serve with the roasted potatoes and any pan juices. You can use a carving knife and fork or kitchen shears to carve the chicken.
2. **Serve:** Serve immediately and enjoy!

## Tips for Success

* **Dry the Chicken:** Patting the chicken dry before seasoning is crucial for achieving crispy skin.
* **Don’t Overcrowd the Pan:** Make sure the potatoes and vegetables are arranged in a single layer so they roast evenly. If necessary, use two roasting pans.
* **Use a Meat Thermometer:** A meat thermometer is the best way to ensure the chicken is cooked to a safe internal temperature.
* **Let it Rest:** Allowing the chicken to rest before carving is essential for retaining its juices and preventing it from drying out.
* **Adjust Roasting Time:** Roasting time will vary depending on the size of the chicken and your oven. Use a meat thermometer to ensure the chicken is cooked through.
* **Elevate the Chicken:** Roasting the chicken on a rack or on top of vegetables ensures even cooking and crispy skin all around.
* **Basting is Key:** Periodically basting the chicken with pan juices helps it stay moist and adds flavor.

## Variations and Substitutions

* **Vegetables:** Feel free to add other vegetables to the roasting pan, such as Brussels sprouts, sweet potatoes, or bell peppers.
* **Herbs:** Experiment with different herbs, such as sage, rosemary, or thyme.
* **Spices:** Add a pinch of red pepper flakes for a little heat, or use smoked paprika for a smoky flavor.
* **Lemon:** Substitute the lemon with orange or grapefruit for a different citrus flavor.
* **Wine:** Add a splash of white wine to the bottom of the roasting pan for added flavor.
* **Chicken Pieces:** If you don’t want to roast a whole chicken, you can use chicken pieces, such as thighs or drumsticks. Adjust the roasting time accordingly.
* **Potatoes:** Red potatoes also work well.

## Serving Suggestions

This Garlic Roasted Chicken and Potatoes is a complete meal on its own, but you can also serve it with a side salad, steamed vegetables, or crusty bread for dipping in the pan juices.

## Make Ahead Instructions

You can prepare the potatoes and garlic herb mixture ahead of time and store them in the refrigerator for up to 24 hours. This will save you time on the day you plan to roast the chicken.

## Storage Instructions

Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

## Nutritional Information (Estimated)

* Calories: Approximately 500-600 per serving (depending on portion size and ingredients)
* Protein: 40-50 grams
* Fat: 30-40 grams
* Carbohydrates: 20-30 grams

## Garlic Roasted Chicken and Potatoes Recipe

This recipe is a family favorite for good reason. The combination of juicy, garlicky chicken and perfectly roasted potatoes is simply irresistible. It’s a one-pan meal that’s easy to make and even easier to clean up. Whether you’re cooking for a weeknight dinner or a special occasion, this Garlic Roasted Chicken and Potatoes is sure to be a hit.

### Ingredients:

* 1 whole chicken (3-4 pounds)
* 2 pounds potatoes, cut into 1-inch pieces
* 1 head garlic, minced
* ¼ cup olive oil, divided
* 1 lemon, quartered
* 2 tablespoons fresh rosemary, chopped
* 2 tablespoons fresh thyme, chopped
* 2 tablespoons fresh oregano, chopped
* Salt and pepper to taste
* Optional: 1 cup carrots, chopped; 1 onion, chopped; 1 celery stalk, chopped; ½ cup chicken broth or water

### Instructions:

1. Preheat oven to 400°F (200°C).
2. Remove giblets from chicken and pat dry.
3. Season the chicken cavity with salt and pepper.
4. In a small bowl, combine minced garlic, 2 tablespoons olive oil, rosemary, thyme, oregano, salt, and pepper.
5. In a large bowl, toss potatoes with remaining olive oil, half of the garlic herb mixture, salt, and pepper.
6. If using carrots, onions or celery, chop them into 1-inch pieces and toss them with a little olive oil, salt and pepper. Spread them evenly on the bottom of the roasting pan.
7. Stuff the chicken cavity with the quartered lemon and a few sprigs of herbs, if using.
8. Rub the remaining garlic herb mixture all over the outside of the chicken, including under the skin of the breast.
9. Arrange the potatoes around the chicken in the roasting pan.
10. Pour about ½ cup of chicken broth or water into the bottom of the roasting pan (optional).
11. Roast for 60-75 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
12. Baste the chicken with pan juices halfway through roasting.
13. Check the potatoes periodically. If they are browning too quickly, cover the roasting pan loosely with aluminum foil.
14. Let the chicken rest for 10-15 minutes before carving.
15. Carve the chicken and serve with the roasted potatoes and pan juices.

Enjoy your delicious Garlic Roasted Chicken and Potatoes!