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Oven Roasted Whole Chicken and Potatoes

A comforting and flavor-packed dish of juicy chicken and crispy potatoes, perfect for family gatherings or weeknight dinners.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4-5 pound uncooked whole chicken Tender and juicy, the centerpiece of our feast.
  • 1/2 piece lemon (cut into quarters) For a zesty brightness that enhances the flavors.
  • 2-3 tablespoons extra virgin olive oil (or butter) Rich and smooth, for drizzling and roasting.
  • 1 1/2 teaspoons salt To enhance the savory notes of the chicken.
  • 1 teaspoon black pepper For a touch of mild heat.
  • 3 cloves garlic (minced) Aromatic and robust, garlic infuses its fragrant essence into every bite.
  • 1 1/2 teaspoons smoked paprika Adds warmth and depth with its smoky flavor.
  • 2 sprigs thyme Fresh herb that brings an earthy aroma while roasting.
  • 2 sprigs rosemary Fresh herb that brings an earthy aroma while roasting.
  • 1 piece yellow or white onion (quartered) Sweet and caramelizing as it cooks.
  • 1 pound small potatoes (like creamer potatoes) Creamy and tender, these potatoes soak up all the delicious juices.
  • 1 tablespoon extra virgin olive oil For seasoning the potatoes.
  • 1 teaspoon salt To ensure the potatoes are flavorful.
  • 1/2 teaspoon black pepper Complementing the natural taste of the potatoes.
  • 1 cup low-sodium chicken broth Keeps the dish moist and enriching.

Method
 

Preparation
  1. Remove the chicken from the fridge 30 minutes before cooking to allow it to warm to room temperature.
  2. Preheat your oven to 375 degrees F.
  3. Take out the giblets from inside the chicken cavity, then carefully remove any excess fat, skin, or leftover feathers. Pat the chicken dry with paper towels.
  4. Place the chicken inside a Dutch oven. Squeeze the juice from one quarter of the lemon over the chicken.
  5. In a bowl, mix the salt, black pepper, minced garlic, and smoked paprika with the olive oil, creating a flavorful paste. Rub the spice mixture all over the chicken.
  6. Sprinkle one sprig each of thyme and rosemary over the chicken. Stuff half of the quartered onion, the remaining lemon wedges, and leftover herbs inside the cavity.
  7. In a separate bowl, toss the small potatoes with olive oil, salt, and black pepper.
  8. Arrange the remaining onion and seasoned potatoes around the chicken in the Dutch oven.
  9. Pour in the low-sodium chicken broth.
Cooking
  1. Place the Dutch oven on the middle rack of the oven. Roast the chicken for about 20 minutes per pound, approximately 1 hour and 30 minutes for a 4-5 pound chicken.
  2. Check that the chicken has reached an internal temperature of at least 165 degrees F.
Serving
  1. Once roasted, remove the chicken from the oven and let it stand for about 10 minutes before serving.
  2. Serve the chicken alongside the potatoes, drizzled with the pan juices.

Notes

For extra crispy skin, consider air-drying your chicken in the fridge overnight after seasoning. Use a meat thermometer for precise cooking.