Crispy Roasted Potatoes with Chicken

Here is my favorite roasted potatoes with chicken recipe, with crispy golden baby potatoes, a whole chicken seasoned with herbs and spices, and a simple white wine and lemon pan sauce that brings everything together.

This one-pan dinner is what I make when I want something delicious but don’t feel like doing a ton of dishes. My family loves how the potatoes soak up all the juices from the chicken, and the leftovers make great lunches the next day.

What Kind of Chicken Should I Use?

For this recipe, you’ll want a whole chicken that’s around 3 pounds, which is perfect for feeding about 4 people. You can use either a fresh or frozen chicken, just make sure if it’s frozen that you thaw it completely in the refrigerator for at least 24 hours before cooking. When picking out your chicken at the store, look for one that feels plump and has smooth, unblemished skin. If you prefer, you can also ask your butcher to remove the backbone for you, which makes it easier to flatten the chicken so it roasts more evenly with the potatoes. Whether you go for organic, free-range, or conventional chicken is totally up to your budget and preference – they’ll all work great in this recipe.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Whole chicken: If a whole chicken feels like too much, you can use chicken pieces instead – thighs, drumsticks, or breasts all work great. Just adjust the cooking time since pieces cook faster than a whole bird.
• Yellow baby potatoes: Any potato variety works here. Try red potatoes, fingerlings, or even regular russets cut into chunks. Just keep the pieces roughly the same size so they cook evenly.
• White wine: The recipe already mentions this, but chicken broth is a perfect substitute if you don’t have wine on hand. You can also use vegetable broth in a pinch.
• Italian seasoning: Don’t have Italian seasoning? Mix together equal parts dried basil, oregano, and thyme. Since the recipe already calls for oregano separately, you can just add a bit more oregano and some dried basil.
• Fresh thyme: If you don’t have fresh thyme, use about 1/2 teaspoon of dried thyme instead. Remember that dried herbs are more concentrated than fresh ones.
• Lemons: While lemons add great flavor, you can use lemon juice from a bottle (about 1/4 cup) or even substitute with lime if that’s what you have.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting a whole chicken with potatoes is not drying the chicken skin thoroughly before seasoning – pat it completely dry with paper towels so you get that crispy, golden skin instead of a rubbery one.

Another common error is crowding the pan, which causes everything to steam rather than roast, so make sure your potatoes are spread in a single layer with some space between them and the chicken.

To avoid undercooked chicken, always use a meat thermometer and check that the thickest part of the thigh reaches 165°F – don’t rely on cooking time alone since oven temperatures vary.

If your potatoes aren’t getting crispy enough, flip them halfway through cooking and move them to the edges of the pan where they’ll get more direct heat, and consider starting them in the oven 15 minutes before adding the chicken if you’re using larger potato halves.

What to Serve With Roasted Potatoes with Chicken?

Since this dish already has potatoes built right in, I like to keep the sides simple and focus on adding some freshness to the plate. A crisp green salad with a light vinaigrette is perfect for cutting through the richness of the roasted chicken, or you could go with some steamed green beans or roasted broccoli tossed with a bit of olive oil and lemon. If you want to soak up all those delicious pan juices, some crusty bread or dinner rolls are always a good call. For a heartier meal, try adding a side of sautéed spinach with garlic or roasted carrots to round out your plate with more veggies.

Storage Instructions

Store: Let the chicken and potatoes cool down completely before storing them in an airtight container in the fridge. They’ll stay good for about 3 to 4 days. I like to keep the chicken and potatoes together so all those yummy flavors keep mingling.

Freeze: You can freeze the leftovers for up to 3 months, though I’ll be honest – the potatoes might get a bit softer after freezing. If you’re planning to freeze, I’d recommend shredding the chicken first and storing it separately from the potatoes in freezer-safe containers or bags.

Reheat: Warm everything up in the oven at 350°F for about 15 to 20 minutes until heated through, or use the microwave if you’re in a hurry. The oven works best because it helps crisp up those potatoes again and keeps the chicken from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2300
• Protein: 160-180 g
• Fat: 110-125 g
• Carbohydrates: 100-120 g

Ingredients

For the chicken and potatoes:

• 1 lb yellow baby potatoes (halved)
• 1/4 tsp paprika (for color)
• 1/2 tsp italian seasoning
• 1/2 tsp dried oregano
• 1/4 tsp black pepper (freshly ground preferred)
• 1 whole chicken (3 lb, room temperature for even cooking)
• 1/2 tsp salt
• 2 lemons (halved)
• 6 garlic cloves (smashed)
• 3 tbsp olive oil (I use extra virgin)

For the braising liquid:

• 1/2 cup water
• 1/2 cup white wine (I prefer a dry Sauvignon Blanc)

For garnish (optional):

• fresh thyme sprigs (optional but recommended)
• fresh herbs

Step 1: Prepare the Oven and Seasoning Blend

• 1/4 tsp paprika
• 1/2 tsp italian seasoning
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/2 tsp salt

Preheat your oven to 400F (200C) to ensure it’s at the correct temperature when you’re ready to roast.

In a small bowl, combine the paprika, Italian seasoning, dried oregano, salt, and black pepper.

This creates a balanced seasoning blend that you can apply evenly to the chicken and potatoes.

I like to prepare all my dry spices in advance, as it makes the seasoning process much more efficient.

Step 2: Season and Arrange Chicken and Potatoes

• 1 whole chicken
• 1 lb yellow baby potatoes
• 3 tbsp olive oil
• 6 garlic cloves
• 2 lemons
• fresh thyme sprigs

Place the room temperature whole chicken and the halved baby potatoes into a large baking dish.

Add the olive oil, smashed garlic cloves, and the prepared seasoning blend over the chicken and potatoes.

Rub everything thoroughly to ensure the chicken is well-coated and the potatoes are evenly seasoned.

Position the two halved lemons and fresh thyme sprigs around the chicken in the dish.

Step 3: Add Liquids and Initial Roasting

• 1/2 cup water
• 1/2 cup white wine

Pour the white wine and water into the bottom of the baking dish, being careful not to wash off the seasonings on the chicken.

Gently shake the dish to distribute the liquids.

Cover the baking dish tightly with aluminum foil to trap moisture and facilitate even cooking.

Transfer the covered dish to the preheated oven and roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken’s internal temperature reaches 165F (74C).

I always make sure the chicken is at room temperature before roasting, as this helps it cook more evenly and brown beautifully.

Step 4: Crisp the Skin and Serve

• fresh herbs

Once the chicken is cooked through, remove the foil from the baking dish.

If you desire extra crispy skin, carefully place the dish under the broiler for about 1 minute, watching it closely to prevent burning.

Remove from the oven and let the chicken rest for a few minutes before carving.

Serve the chicken and potatoes immediately, garnished with fresh herbs if desired.

Resting the chicken allows the juices to redistribute, resulting in a more tender and flavorful bird.

Crispy Roasted Potatoes with Chicken

Delicious Crispy Roasted Potatoes with Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 33 minutes mins

Cook Time 1 hour hr 7 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 4

Calories 2150 kcal

Ingredients

  

For the chicken and potatoes:

• 1 lb yellow baby potatoes (halved)
• 1/4 tsp paprika (for color)
• 1/2 tsp italian seasoning
• 1/2 tsp dried oregano
• 1/4 tsp black pepper (freshly ground preferred)
• 1 whole chicken (3 lb, room temperature for even cooking)
• 1/2 tsp salt
• 2 lemons (halved)
• 6 garlic cloves (smashed)
• 3 tbsp olive oil (I use extra virgin)

For the braising liquid:

• 1/2 cup water
• 1/2 cup white wine (I prefer a dry Sauvignon Blanc)

For garnish (optional):

• fresh thyme sprigs (optional but recommended)
• fresh herbs

Instructions

 

• Preheat your oven to 400F (200C) to ensure it's at the correct temperature when you're ready to roast. In a small bowl, combine the paprika, Italian seasoning, dried oregano, salt, and black pepper. This creates a balanced seasoning blend that you can apply evenly to the chicken and potatoes. I like to prepare all my dry spices in advance, as it makes the seasoning process much more efficient.
• Place the room temperature whole chicken and the halved baby potatoes into a large baking dish. Add the olive oil, smashed garlic cloves, and the prepared seasoning blend over the chicken and potatoes. Rub everything thoroughly to ensure the chicken is well-coated and the potatoes are evenly seasoned. Position the two halved lemons and fresh thyme sprigs around the chicken in the dish.
• Pour the white wine and water into the bottom of the baking dish, being careful not to wash off the seasonings on the chicken. Gently shake the dish to distribute the liquids. Cover the baking dish tightly with aluminum foil to trap moisture and facilitate even cooking. Transfer the covered dish to the preheated oven and roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken's internal temperature reaches 165F (74C). I always make sure the chicken is at room temperature before roasting, as this helps it cook more evenly and brown beautifully.
• Once the chicken is cooked through, remove the foil from the baking dish. If you desire extra crispy skin, carefully place the dish under the broiler for about 1 minute, watching it closely to prevent burning. Remove from the oven and let the chicken rest for a few minutes before carving. Serve the chicken and potatoes immediately, garnished with fresh herbs if desired. Resting the chicken allows the juices to redistribute, resulting in a more tender and flavorful bird.