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
Scale
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.
