If you’ve ever dreamed of a comfort meal that feels both luxurious and homey, this Roasted Chicken and Potatoes with Garlic Sauce Recipe is exactly what you need. It’s a dish that hands down brings people together around the table, combining tender, juicy chicken and perfectly roasted potatoes that soak up a rich, garlicky sauce bursting with flavor. The garlic sauce is the heart of this recipe, elevating every bite with its creamy, aromatic goodness. Whether it’s a family dinner or a weekend treat, this recipe is sure to become a new favorite in your culinary rotation.
Ingredients You’ll Need
To make this Roasted Chicken and Potatoes with Garlic Sauce Recipe truly shine, you don’t need a long list of fancy ingredients. Each item is simple but essential, building layers of flavor and texture that make the dish unforgettable.
- Garlic (1 head): The star ingredient for the sauce, offering a bold, fragrant punch.
- Salt (½ teaspoon + 1 teaspoon): Enhances all the flavors beautifully.
- Olive oil (1 tablespoon + 2 tablespoons): Adds richness and helps with roasting.
- Cold water (¼ cup): Helps create a smooth garlic sauce consistency.
- Fresh parsley (1 tablespoon, chopped): Brings brightness and freshness to the sauce.
- Garlic powder (1 teaspoon): Deepens the garlic flavor in the dry rub.
- Onion powder (1 teaspoon): Offers subtle sweetness and balance in the rub.
- Black pepper (1 teaspoon): Adds a mild kick and warmth.
- Paprika (1 tablespoon): Gives the chicken a smoky flavor and gorgeous color.
- Dried basil (1 tablespoon): Introduces an earthy, herby note to the rub.
- Unsalted butter (2 tablespoons, melted): Enriches the potatoes and helps them crisp up.
- Whole chicken (4 to 5 pounds): The centerpiece of this dish, juicy and flavorful.
- Potatoes (8, cut into cubes or wedges): Soak up all the garlicky goodness and roast to golden perfection.
How to Make Roasted Chicken and Potatoes with Garlic Sauce Recipe
Step 1: Preheat Oven and Make Garlic Sauce
Start by preheating your oven to 375°F (190°C), ensuring it’s ready for roasting. While the oven warms up, crush garlic with salt using a mortar and pestle until you get a smooth, fragrant paste. Then stir in the fresh parsley, olive oil, and cold water to create that luscious garlic sauce that will tie the entire dish together. Set this aside for later.
Step 2: Season and Roast Chicken
Mix all the dry rub ingredients—garlic powder, onion powder, salt, black pepper, paprika, and dried basil—into a flavorful blend. Rub this seasoning all over the chicken, making sure every nook and cranny is covered. Place the chicken in a roasting pan; if your pan doesn’t have a rack, add a little oil to prevent sticking. Cover with foil to lock in moisture and roast for two hours. After the first hour, remove the foil to allow the skin to crisp beautifully. Around 1 ½ hours in, use a meat thermometer to check that the thickest part of the thigh reaches 165°F (74°C).
Step 3: Prepare and Roast Potatoes
Once the chicken has been roasting for 30 minutes, it’s time for the potatoes. Combine half of the garlic sauce you made earlier with melted butter and olive oil. Toss the potatoes in this mixture, seasoning them further with salt and pepper to taste. Arrange the potatoes around the chicken in the pan, or use a separate pan if you prefer. Cover with foil and continue roasting for 1 ½ hours. Remove the foil after the first hour so the potatoes develop a golden, crispy exterior.
Step 4: Rest and Serve
After roasting, let the chicken rest for about 10 minutes before carving. This step is crucial as it allows all the juices to redistribute, making every bite juicy and tender. Serve the chicken and potatoes with the remaining garlic sauce drizzled on top or on the side as a dipping sauce. This final touch brings everything full circle, ensuring every mouthful is infused with that magical garlic flavor.
How to Serve Roasted Chicken and Potatoes with Garlic Sauce Recipe
Garnishes
Fresh herbs like a sprinkle of chopped parsley or thyme add a lovely pop of color and enhance the flavor profile of the dish. A lemon wedge on the side also brightens up the rich garlic sauce when squeezed over just before eating.
Side Dishes
This recipe pairs beautifully with a crisp green salad or steamed vegetables like green beans or broccoli. The freshness and crunch from the sides provide a wonderful contrast to the softness of the chicken and potatoes.
Creative Ways to Present
Try serving the chicken carved into thick slices atop a bed of roasted potatoes with additional garlic sauce drizzled artistically over the plate. For a rustic approach, place the whole chicken on a large wooden board surrounded by potatoes and garnished with fresh herbs. This presentation invites sharing and makes the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, place your leftover roasted chicken and potatoes with garlic sauce in an airtight container. Refrigerate for up to 3 days. This allows the flavors to settle even more, making reheated portions just as enjoyable.
Freezing
If you want to keep the leftovers longer, freeze the chicken and potatoes separately in freezer-safe containers or bags. They can last up to 3 months frozen. Thaw in the refrigerator overnight before reheating for the best texture.
Reheating
To reheat, use an oven set at 350°F (175°C) to gently warm the chicken and potatoes, helping retain their moisture and crispiness. Heat for 15 to 20 minutes or until warmed through. The garlic sauce can be reheated lightly on the stove or microwaved separately.
FAQs
Can I use chicken parts instead of a whole chicken?
Absolutely! Chicken thighs or drumsticks work wonderfully with this recipe. Adjust the roasting time accordingly, as parts cook faster than a whole bird. Just be sure to check the internal temperature for safety.
Is the garlic sauce very strong?
The garlic sauce has a punch of flavor, but it’s balanced by olive oil, parsley, and butter, creating a rich yet approachable taste. If you’re sensitive to garlic, you can reduce the amount slightly without losing the essence of the recipe.
Can I make the garlic sauce ahead of time?
Yes, you can prepare the garlic sauce a day in advance and store it in the refrigerator. Bring it to room temperature before using to help it blend smoothly with other ingredients.
What type of potatoes are best for roasting?
Yukon Gold or red potatoes hold their shape well and develop a crispy skin while remaining tender inside. Avoid starchy potatoes like Russets if you want a firmer texture.
Can I cook this recipe in a convection oven?
Definitely! Reduce the oven temperature by about 25°F (15°C) and keep an eye on the cooking time, which may be shorter. The convection setting helps achieve an even crisp exterior on both chicken and potatoes.
Final Thoughts
This Roasted Chicken and Potatoes with Garlic Sauce Recipe is more than just a meal—it’s a celebration of simple ingredients coming together to create something truly special. Once you try it, you’ll appreciate just how approachable yet satisfying roasting chicken with a luscious garlic sauce can be. Give it a whirl, and prepare to have a new favorite dinner to share with loved ones time and again.
Print
Roasted Chicken and Potatoes with Garlic Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
A flavorful and hearty roasted chicken and potatoes recipe featuring a homemade garlic sauce and a savory dry rub. The chicken is slow-roasted to juicy perfection alongside garlic-buttered potatoes, making for a comforting and satisfying meal perfect for family dinners.
Ingredients
Garlic Sauce
- 1 head garlic
- ½ teaspoon salt
- 1 tablespoon olive oil
- ¼ cup cold water
- 1 tablespoon fresh parsley, chopped
Dry Rub for Chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 tablespoon dried basil
Garlic Sauce for Potatoes
- ½ of the garlic sauce from above
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
Chicken and Potatoes
- 1 whole chicken (4 to 5 pounds)
- 8 potatoes, cleaned and cut into cubes or wedges
Instructions
- Preheat Oven and Make Garlic Sauce: Preheat your oven to 375°F (190°C). To prepare the garlic sauce, crush the garlic with salt in a mortar and pestle until it turns into a smooth paste. Then stir in the chopped fresh parsley, olive oil, and cold water. Set this sauce aside for use later.
- Season and Roast Chicken: Combine the garlic powder, onion powder, salt, black pepper, paprika, and dried basil to create the dry rub. Rub this mixture thoroughly over the entire chicken. Place the chicken in a roasting pan; if your pan does not have a rack, add a little oil to the bottom to prevent sticking. Cover the chicken with foil and put it into the oven to roast. After 1 hour, remove the foil to allow the skin to brown. Check the internal temperature after 1½ hours—it should read 165°F (74°C) in the thickest part of the thigh. Continue roasting as needed until fully cooked, about 2 hours total.
- Prepare and Roast Potatoes: When the chicken has been roasting for 30 minutes, prepare the potatoes. Mix half of the previously made garlic sauce with the melted butter and olive oil. Toss the potato cubes or wedges in this mixture, seasoning with additional salt and pepper to taste. Arrange the potatoes around the chicken in the same roasting pan or place them in a separate pan if preferred. Cover with foil and bake alongside the chicken for 1½ hours, removing the foil after the first hour to allow them to roast nicely.
- Rest and Serve: Once roasting is complete, remove the chicken from the oven and let it rest for 10 minutes before carving to retain its juices. Serve the carved chicken and roasted potatoes with the remaining garlic sauce as a delicious drizzle or dipping sauce.
Notes
- Using a meat thermometer ensures the chicken is safely cooked while remaining juicy.
- Adjust the amount of garlic sauce to taste when serving.
- For crispier potatoes, you can roast them uncovered for the last 15 minutes.
- If preferred, you can use other herbs like thyme or rosemary in the dry rub to add different flavor profiles.
