Roasted Chicken and Potatoes

A roasted whole chicken garnished with herbs, surrounded by golden potatoes, garlic, and lemon wedges on a plate—perfect alongside slices of No Knead Focaccia. A halved lemon sits on a small plate in the background, with two forks in the foreground.

5 from 2 votes

My easy Roasted Chicken and Potatoes takes just 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.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Main Course

Cuisine: American

Keyword: baked chicken, chicken dinner, chicken recipe, meal prep, roasted chicken, whole chicken

Servings: servings

Author: The Modern Nonna

Equipment

Ingredients

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

Instructions

Preheat the oven to 400F (200C).
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

Seasonings: You can use any seasonings of choice. Oregano, basil, and parsley are all delicious. However, you can use your favorite herbs or a combination of herbs, such as rosemary, sage, and thyme.
Wine substitute: The wine in this Roasted Chicken and Potatoes recipe is totally optional. Use chicken broth, veggie broth, or water instead.
Potato varieties: Any potatoes will work for this recipe. If you don't have baby potatoes, simply quarter large, peeled yellow potatoes - or whichever variety you have on hand.
Additional veggies: You could also toss some diced carrots in with the potatoes for some nice colour and a vegetable addition.

Nutrition