Description
This Roasted Chicken with Potatoes and Onions is a comforting, one-pan meal that's as simple to prepare as it is delicious. With crispy chicken, tender potatoes, and sweet caramelized onions, this dish is perfect for a cozy dinner with minimal effort and maximum flavor.
Ingredients
Scale
- 1 whole chicken (about 4-5 pounds)
- 4 medium potatoes, cut into chunks (preferably Yukon Gold or Russet)
- 1 large onion, sliced into wedges
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary (or 1 tsp dried rosemary)
- 1 tablespoon fresh thyme (or 1 tsp dried thyme)
- Salt and pepper, to taste
- 1 lemon, quartered (optional)
- 1 cup chicken broth (or water)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Chicken: Pat the chicken dry with paper towels. Rub it with olive oil, ensuring it's evenly coated. Season generously with salt, pepper, rosemary, and thyme. Stuff the cavity of the chicken with the garlic cloves and lemon wedges (if using).
- Prepare the Vegetables: Cut the potatoes into bite-sized chunks and slice the onion into wedges. Toss the vegetables in olive oil, and season with salt, pepper, and additional rosemary or thyme. Spread the vegetables around the chicken in a roasting pan.
- Roast: Place the chicken in the center of the roasting pan. Pour the chicken broth (or water) into the pan, ensuring the vegetables are slightly submerged. Roast for 1 hour 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden. If the chicken is browning too quickly, cover loosely with foil.
- Rest and Serve: Let the chicken rest for 10 minutes before carving. Serve with the roasted potatoes and onions.
Notes
- For extra crispy skin, make sure to pat the chicken dry before seasoning. Moisture prevents the skin from crisping up.
- Parboiling the potatoes for 5 minutes before roasting will give them an extra crispy exterior.
- If you prefer dark meat, you can substitute chicken thighs for the whole chicken. Cooking time will be slightly shorter, around 40-50 minutes.
- Feel free to add additional vegetables like carrots, parsnips, or Brussels sprouts to the pan for more variety.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 450
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g