There’s something comforting about the smell of roasted chicken filling up the house.
It takes me back to Sundays at my grandmother’s, where a golden, herb-crusted chicken would sit proudly in the center of the table, surrounded by crispy potatoes.
The skin would crackle as she carved, and every bite was packed with flavor—simple, fresh, and absolutely satisfying.
That’s exactly what this Oven-Roasted Herb Chicken with Potatoes is all about. It’s the kind of meal that brings people together—no fancy tricks, just real ingredients, roasted to perfection.
Plus, it’s an easy way to get a healthy, hearty dinner on the table without spending all day in the kitchen.
Let’s get cooking!
Tips for the Best Roast Chicken
✔ Crispier Skin? Start roasting at 450°F for 15 minutes, then reduce to 375°F.
✔ Juicier Meat? Baste the chicken with its juices halfway through cooking.
✔ Extra Flavor? Toss a few whole garlic cloves in with the potatoes for a richer taste.
Variations & Substitutions
✅ Want more veggies? Add carrots, Brussels sprouts, or green beans to the roasting pan.
✅ No whole chicken? Use bone-in, skin-on chicken thighs or drumsticks (adjust cooking time to about 45 minutes).
✅ Dairy-Free? Skip the butter and use extra olive oil.
Serving Suggestions
- Serve with a fresh green salad and crusty bread.
- Drizzle pan juices over the chicken for extra flavor.
- Pair with a glass of white wine or homemade lemonade for a refreshing balance.
Oven-Roasted Herb Chicken with Potatoes
A juicy, herb-crusted roasted chicken with crispy potatoes, perfect for family dinners.
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
Ingredients
For the Chicken:
- 1 whole chicken (about 4–5 lbs), preferably organic
- 3 tbsp olive oil or melted butter
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
- 2 tbsp fresh thyme, chopped (or 1 tbsp dried)
- 1 tbsp fresh parsley, chopped
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 lemon, halved
- 1 small onion, quartered
For the Potatoes:
- 1 ½ lbs baby potatoes (gold or red), halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme
Instructions
1. Prep the Chicken
- Pat the chicken dry with paper towels (this helps the skin crisp up).
- Rub inside and out with olive oil or butter.
- Mix the garlic, rosemary, thyme, parsley, paprika, salt, and pepper in a small bowl.
- Rub the herb mixture all over the chicken, making sure to get under the skin for extra flavor.
- Stuff the cavity with lemon halves and onion quarters.
2. Prep the Potatoes
- In a large bowl, toss potatoes with olive oil, garlic powder, salt, pepper, and thyme until evenly coated.
- Arrange them around the chicken in the roasting pan.
3. Roast to Perfection
- Preheat oven to 425°F (218°C).
- Place the chicken breast-side up in a roasting pan.
- Roast uncovered for 1 hour 15 minutes, or until a thermometer inserted into the thickest part of the thigh reads 165°F (75°C).
- Let it rest for 10-15 minutes before carving (this keeps it juicy).
Notes
Let the chicken rest before carving to lock in the juices.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion
- Calories: ~480
- Sugar: 1g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
