Easy Roast Chicken and Potatoes

American · Year-round · 75 min · Serves 4 · By The Lesapor Kitchen

This roast chicken and potatoes recipe is simple yet delicious, making it perfect for a cozy family dinner. Everything cooks together in one pan, allowing the flavors to meld beautifully. It's hearty, satisfying, and sure to be a hit.

Ingredients

• 1 whole chicken, about 4 pounds, giblets removed
• 2 pounds Yukon Gold potatoes, quartered
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 lemon, cut into wedges
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Method

1. Preheat the oven to 425°F (220°C).
2. In a large roasting pan, toss the quartered potatoes with 2 tablespoons of olive oil, half of the minced garlic, rosemary, thyme, salt, and pepper.
3. Rub the chicken with the remaining olive oil and garlic. Season generously with salt and pepper.
4. Place the chicken in the center of the roasting pan on top of the potatoes. Squeeze lemon wedges over the chicken and place the wedges around the pan.
5. Roast in the preheated oven for about 1 hour, or until the internal temperature of the chicken reaches 165°F (74°C) and the potatoes are golden brown.
6. Let the chicken rest for 10 minutes before carving. Serve the chicken alongside the roasted potatoes and pan juices.