Roasted Chicken with Potatoes

A hearty, comforting dish with crispy golden potatoes, juicy roasted chicken and simple herbs. Easy to prepare and perfect for serving straight from the oven.

Ingredients

For the chicken and potatoes

1 whole chicken (about 3½ to 4 pounds)

1½ pounds Yukon Gold or baby potatoes, halved

3 tablespoons olive oil

4 garlic cloves, smashed

1 lemon, halved

4 fresh thyme sprigs

2 fresh rosemary sprigs

1 teaspoon paprika

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Optional for serving

Fresh parsley, chopped

Flaky sea salt

Lemon wedges

Instructions

Prepare the chicken and potatoes: Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels and place it in a large roasting dish or on a baking tray. Arrange the potatoes around the chicken. Drizzle everything with the olive oil.

Season the dish: Rub the chicken with the salt, pepper, and paprika. Place the garlic, lemon halves, thyme, and rosemary around and inside the chicken. Toss the potatoes in the oil and pan juices so they are evenly coated.

Roast the chicken and potatoes: Roast for 1 hour to 1 hour 20 minutes, or until the chicken is golden and cooked through and the potatoes are tender and crisp at the edges. Stir the potatoes once or twice during roasting so they cook evenly.

Serve: Let the chicken rest for 10 minutes before carving. Transfer to a platter with the roasted potatoes, then sprinkle with parsley and flaky sea salt if desired. Serve with lemon wedges alongside.