Easiest Whole Roasted Garlic Lemon Chicken and Potatoes

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My Easiest Whole Roasted Garlic Lemon Chicken and Potatoes takes 10 minutes to prep, and cooks completely hands-free. This is one of the easiest ways to cook chicken and prepare a dinner to feed a family of 4 or meal prep for the week. Cooking a whole chicken (versus pieces, like thighs and breasts) is economical: you get both white and dark meat, plus you’re left with chicken bones which can be repurposed into a chicken broth.

Garlic, lemon, Italian seasoning, and fresh herbs impart incredible flavor on this roasted chicken. I roast the garlic in their cloves to prevent them from burning. Once cooking is complete, let the garlic cool a bit and then smush the tender roasted garlic from the cloves and enjoy directly with the chicken and potatoes or smeared on fresh bread. I like to garnish the roasted chicken with lots of finely chopped fresh herbs—it makes for a beautiful presentation and adds fresh flavor. Oregano, basil, and parlsey are all delicious, but use your favorite herbs or a combination of herbs.

Here, potatoes cook in the same pan as the chicken, which means your protein and starch are ready at the same time, in the same dish. Just add a side salad or a veggie and you have a complete meal.

Easiest Whole Roasted Garlic Lemon Chicken and Potatoes

My Easiest Whole Roasted Garlic Lemon Chicken and Potatoes takes 10 minutes to prep, and cooks completely hands-free. This is one of the easiest ways to cook chicken and prepare a dinner to feed a family of 4 or meal prep for the week.
No ratings yet
Servings: 4
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes

Ingredients 

  • 1 whole chicken (about 3 pounds or 1.5 kilos)
  • 1 small bag of yellow baby potatoes, cut in half
  • 3 tablespoons olive oil
  • 6 cloves garlic, unpeeled
  • ½ teaspoon italian seasoning
  • ¼ teaspoon paprika
  • ½ teaspoon dry oregano
  • fresh thyme sprigs (optional)
  • 2 lemons, halved
  • salt and pepper to taste
  • ½ cup white wine or chicken broth
  • ½ cup water
  • fresh herbs for garnish (optional)

Instructions 

  • Preheat the oven to 400F.
  • Remove the chicken from its packaging, remove any bits stuffed inside the chicken, and pat the outside of the chicken dry with a paper towel. Place in the center of an oven-safe baking dish and surround the chicken with the potatoes.
  • Drizzle with the olive oil, add the garlic, Italian seasoning, paprika, and oregano onto the chicken and potatoes. Add the lemons and thyme (if using) to the baking dish. Season everything with salt and pepper and, with clean hands, massage everything well to evenly distribute the oil and spices.
  • Add the wine or broth to the bottom of the dish. Gently give the dish a shake to distribute the liquid, but don’t stir anything around because we don’t want to take off those seasonings.
  • Put a lid on your baking dish or cover your dish with foil and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, depending on the size of the chicken, or until the juices run clear and a meat thermometer inserted in the thickest part of the chicken measures 165F.
  • You can finish the chicken under the broiler for the last minute of cooking to crisp up the skin. Keep a close eye on the chicken while it's under the broiler.
  • Garnish with fresh herbs, if using, and be sure to spoon over those delicious juices left in the pan. Squeeze the garlic out of the garlic peel and enjoy it on bread or mixed in with the potatoes. Enjoy!

Video

Notes

You can use any seasonings of choice or even wrap the chicken with bacon strips for extra flavour. If adding bacon definitely reduce the salt a bit. Feel free to use any herbs you enjoy and the wine is totally optional. Any potatoes will work for this recipe, Even large yellow potatoes that are quartered. You can squeeze out the garlic out of it’s peel and spread it on bread or mix it with the potatoes. The chicken and potatoes can absolutely be marinated in the fridge overnight without the wine and water and baked the following day. Add the wine and water right before you bake. The potatoes in this recipe pair perfectly with my Tzatziki which is linked here: https://themodernnonna.com/easiest-most-delicious-tzatziki/
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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