Oven roasted chicken and potatoes with garlic & herbs

An easy, fulfilling, and warm dinner that’s healthy and delicious is every one’s favorite dinner. This oven roasted chicken with potatoes is one of my favorite dinner recipes. It’s juicy, crispy on the outside, and tender inside. This recipe includes whole chicken, baby potatoes, which soak up all the flavor from the chicken, herbs, and butter. 

You can serve this whole roasted chicken with homemade cranberry sauce, cheesy green beans, and creamy mashed potatoes on the side. And if you have any leftovers, transform them into a comforting chicken and dumpling casserole the next day!

Those of you who’ve tried my Baked Lemon Pepper Chicken Thighs, you know exactly how much flavor a well-roasted chicken can bring to the table. I’m sure this oven baked chicken will become your go-to family dinner recipe for a long time. Not every Thanksgiving needs a roasted turkey, a roasted whole chicken is perfect for smaller gatherings too! It’s a cozy, flavorful option for the holiday season and family get-togethers.

WHY YOU WILL LOVE THIS WHOLE ROASTED CHICKEN

Easy to Make – You don’t need any fancy equipment or expensive, exotic ingredients for this oven baked chicken. It’s as simple as mixing butter, herbs, and garlic, and letting your oven do the rest.

Perfect Family Dinner – This roast chicken recipe serves 4 to 6 people, making it ideal for weeknight dinners or small family gatherings. Add a few Roasted Mini Peppers or some Cranberry Sauce on the side, and you’ve got a fancy meal.

Great Texture and Flavor – This oven roasted chicken is not dry or bland. The crispy golden skin and tender, juicy chicken underneath make it exceptionally flavorful and rich. 

Make-Ahead Friendly – This recipe is freezer friendly and you can prepare it the night before serving. It’s the kind of easy chicken recipe for dinner that feels special but doesn’t stress you out. 

INGREDIENTS AND SUBSTITUTIONS

For this recipe, you don’t need a lot of ingredients. My recipe is carefully curated for less but most flavor giving ingredients. Once you’re done prepping the chicken, sit back and wait for the oven to do the job! It’s ideal for holiday dinners, busy weeknights, or even weekends. 

• Whole Chicken: A 4–5 lb whole chicken works best for oven baked chicken recipes for dinner. You can substitute with bone-in chicken pieces or chicken breasts if you like (adjust baking time accordingly).
• Baby Golden Potatoes: Baby potatoes roast perfectly in the same pan with the chicken. You can also use Yukon gold or red potatoes, cut into halves.
• Butter: Butter gives the chicken that deep golden color and rich flavor. You can also substitute it with olive oil if you’re looking for healthy chicken meals for weight loss.
• Olive Oil: It helps the potatoes crisp up beautifully.
• Fresh Garlic: Fresh minced garlic gives the best aroma and flavor to the chicken. Garlic powder can work in a pinch. You can also use store-bought garlic paste.
• Rosemary & Thyme: Fresh herbs are aromatic and enhance the flavor profile to the oven baked chicken. You can use dried herbs if you don’t have fresh herbs.
• Paprika: Adds color and a mild smoky flavor.
• Salt & Black Pepper: Always adjust to taste, especially if you use salted butter.

See recipe card for quantities.

INSTRUCTIONS (HOW TO MAKE ROAST CHICKEN AND POTATOES RECIPE)

If you don’t know how to bake chicken in the oven, follow these instructions. Preheat the oven to 425°F (220°C) with the rack in the center so the heat circulates evenly around the bird for crisp skin and juicy meat. While it heats, remove any giblets, then pat the chicken completely dry with paper towels, moisture is the enemy of browning, and dry skin means it will render and crisp instead of steaming. If you have a couple extra minutes, leave the chicken uncovered on the counter for 10–15 minutes to take the chill off and air-dry further; this helps it roast more evenly and develop that deep golden color.

In a small bowl, combine melted butter,  garlic cloves, rosemary, thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper.

Toss the baby potatoes with olive oil, ½ teaspoon salt, and ½ teaspoon pepper.

Gently loosen the skin over the breast and thighs and brush half the garlic-herb butter under the skin. Brush the rest all over the outside of the chicken.

Place the pan in the oven and roast for 75–90 minutes, or until the thickest part of the chicken (inner thigh) using instant-read thermometer reaches 165°F (74°C).

About halfway through roasting, give the potatoes a quick stir so they brown evenly on all sides. When the chicken is done, take it out of the oven and let it rest for 10–15 minutes, this lets the juices settle so every slice is tender and juicy. Carve the chicken, pile the crispy roasted potatoes alongside, and don’t forget to spoon those flavorful pan drippings over the top before serving.

Hint: For extra-crispy skin and perfectly roasted potatoes, make sure not to overcrowd the pan, give the chicken and potatoes enough space for hot air to circulate. This helps them brown evenly and develop that irresistible golden crust.

VARIATIONS FOR OVEN ROASTED CHICKEN

• Lemon-Herb Roasted Chicken Recipe: If you love citrusy flavors, squeeze a lemon over the chicken before roasting and tuck a few slices inside the cavity. It’ll give your oven baked chicken a citrusy aroma and sour punch.
• Spicy Paprika Oven Roasted Chicken: For spice lovers, this recipe can be modified to add extra heat. Just add ½ teaspoon cayenne or chili flakes to your garlic butter mix for a spicy, smoky version of this roast chicken recipe.
• Garlic-Parmesan Roasted Chicken: This recipe is very versatile so everyone can enjoy it. If you like cheese, you can mix 2 tablespoons of grated Parmesan into the butter mixture. The result? Crispy, cheesy skin with incredible flavor. You can twist the original recipe and it according to your own chicken dinner ideas.

Equipment

• Sheet pan or 9X13 Baking dish
• Wire rack
• Mixing bowls
• Meat thermometer

SERVING SUGGESTIONS FOR OVEN ROASTED CHICKEN RECIPE

Roasted Veggies: Fiber rich veggies are the perfect side serving for this protein dish. Pair your oven roasted chicken with Roasted Cauliflower and Carrots, Broccoletti, or Hot Honey Brussel Sprouts for a colorful, nutrient rich meal.

Naan: Serve this dish with Cheese Naan bread for an even heartier meal. 

Fresh Salads: A crisp Shaved Brussels Sprout Salad can be a perfect pairing for this roast chicken recipe.

Sauces and Dips: You can also serve this oven baked chicken with Cranberry Sauce for a sweet-tart contrast or Parmesan Ranch Dip.

STORAGE AND REHEATING TIPS

Room Temperature: You can keep the leftover roasted chicken at room temperature for 2 hours. Reheat in the oven at 350°F until warmed through to keep the skin crispy.

Refrigerator: You can store the leftover oven roasted chicken in the fridge in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed all the way through.

Freezer: This recipe is completely freezer friendly. You can freeze carved chicken portions for up to 2 months (or whole chicken, I don’t mind). Thaw overnight in the fridge before reheating. Reheat in the oven at 350°F until it’s warmed all the way through.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Oven roasted chicken and potatoes recipe:

If you tried this Oven Roasted Chicken and Potatoes recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Oven roasted chicken and potatoes with garlic and herbs

Abi Guna

This oven roasted chicken and potatoes recipe is an easy one-pan dinner with juicy, flavorful chicken, crispy golden potatoes, garlic, and herbs. Perfect for busy weeknights or Sunday dinners, Thanksgiving dinner or Christmas, it’s a simple, comforting meal everyone will love.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dinner

Cuisine American

Servings 8 people

Calories 455 kcal

Equipment

• Roasting pan
• Wire rack
• Mixing Bowls
• Meat thermometer

Ingredients

  

1x2x3x

• 1 whole chicken about 4–5 lbs
• 2 lbs baby potatoes
• 4 tablespoons unsalted butter melted
• 3 tablespoons olive oil for potatoes
• 4 garlic cloves minced
• 2 teaspoons fresh rosemary finely minced
• 2 teaspoons fresh thyme finely minced
• 1 teaspoon paprika
• 1½ teaspoons salt divided
• 1 teaspoon black pepper divided

Instructions

 

• Set to 425°F (220°C) with the rack in the center.
• Remove giblets. Pat the chicken very dry with paper towels (dry skin = crispier skin). Tuck the wing tips under the body and place the chicken breast-side up on a roasting rack set inside a large roasting pan.
• In a small bowl, combine melted butter, minced garlic, rosemary, thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper.
• Gently loosen the skin over the breasts and thighs and brush half of the garlic-herb butter under the skin. Place a small handful of fresh herb sprigs (rosemary/thyme) inside the chicken cavity for extra flavor as it roasts. If desired, add a few lemon wedges or garlic cloves to the cavity as well.
• Tie the legs together with kitchen twine to help the chicken cook evenly and retain moisture. Brush the remaining butter all over the outside of the chicken.
• In a bowl, toss the baby potatoes with olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Arrange them around the chicken in the pan, leaving a little space so they roast, not steam.
• Transfer to the oven and roast for 75–90 minutes, until the thickest part of the thigh registers 165°F (74°C) on a meat thermometer. Stir the potatoes once halfway through so they brown evenly. If the skin browns too quickly, tent loosely with foil for the last 10–15 minutes.
• Remove from the oven and rest 10–15 minutes before carving. Serve the juicy chicken with the crispy roasted potatoes, and spoon pan drippings over the top. Enjoy!

Notes

• Pat the chicken completely dry before roasting for that golden, crispy finish.
• Use a thermometer to check the internal temperature. The thickest part of the thigh should reach 165°F (74°C).
• Let it rest before slicing to lock in juices.
• Don’t overcrowd the pan, give the potatoes space to roast, not steam.
• If the skin browns too quickly, tent loosely with foil halfway through baking.

Nutrition

Serving: 1 portion servingCalories: 455kcalCarbohydrates: 20gProtein: 25gFat: 31g

Keyword Chicken, Dinner, holiday recipes, Thanksgiving recipes

Tried this recipe?Let us know how it was!