Roast chicken with rosemary and potatoes is a sleeper of a supper, combining juicy roast chicken with meltingly tender potatoes that are crisp at the edges. Did we mention it comes together in a single pan?
The charm of this roast chicken with rosemary and potatoes lies in its simplicity: the bird roasts on a bed of very finely sliced potatoes, which crisp to golden around the edges of the tin, while those directly under the chicken are soft and deliciously imbued with the rich cooking juices. The trick is to make sure that you get a little bit of both kinds of potato on your plate.–Skye McAlpine
Roast Chicken with Rosemary and Potatoes
- 1 1/2 pounds (about 4) russet or Yukon gold potatoes peeled if desired
- 4 tablespoons extra virgin olive oil
- 1 medium (about 4 pounds) chicken preferably organic
- 1 lemon halved or quartered
- A large bunch of rosemary
- 2 garlic cloves unpeeled
- Sea salt flakes
- Freshly ground black pepper
- Preheat the oven to 400°F (200°C).
- Using a mandoline, a handheld slicer, or a sharp knife, thinly slice the potatoes into rounds about 1/8 inch (3 mm) thick.
- Overlap the potato slices in 2 layers in a large roasting pan or 9-by-13-inch (23-by-33-cm) baking dish. Drizzle with 1 tablespoon of the oil and season generously with salt and pepper.
☞TESTER TIP: If you don’t have either of those pans available, a round 13-inch (32-cm) tarte Tatin dish or any similarly sized vessel will work.
- Pat the chicken dry. Prick the lemon all over with a fork and stuff it in the cavity along with half the rosemary. Place the chicken on the potatoes.
- Drizzle the remaining 3 tablespoons oil over the chicken and then rub it all over the skin and add a very generous sprinkle of salt. Lightly crush the garlic cloves and toss them on the potatoes along with what’s left of the rosemary.
☞TESTER TIP: You can happily prepare this a few hours before you’re ready to roast the chicken, cover and store in the fridge. Just don’t slice the potatoes more than 4 hours or so ahead, as they may brown.
- Slide the pan in the oven and roast until the skin is crisp and the juices run clear when you stick a knife into the thickest part of the bird (between the leg and the body) and the internal temperature reads 165°F (74°C), 70 to 90 minutes, depending on the size of your bird.
☞TESTER TIP: If the chicken meat is cooked through but the skin still looks a little pale, simply slide it beneath the broiler for a few minutes until brown and crisp.
- Let the chicken rest for 10 minutes before carving. Serve it straight from the roasting pan.
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Recipe Testers’ Reviews
Let’s face it, there’s nothing like a well-roasted chicken. The crisp, salty skin plus the juicy meat make for a satisfying and satisfyingly simple way to put dinner on the table. When you add fabulous potatoes to the mix cooked along with the chicken in a single pan, it’s time to put your feet up and simply wait until it’s done.
I used a 9-by-13-inch roasting pan and Yukon Gold potatoes. Admittedly the potatoes were small, so it seemed prudent to increase the number used to cover the pan bottom completely including a little overlap. Even with the pan covered, my tasters were all craving more of those potatoes, so next time I’ll use a larger pan to accommodate that desire.
This is the BEST roast chicken I have ever made or tasted. (Sorry, Mom).
While I was carving the chicken, I naturally indulged in a few taste tests. Just sayin….I think test bites are mandatory. With the very first bite, I knew this was the ultimate baked chicken. And then I tasted the potatoes. Oh my….the potatoes were exactly as described. They were crisp on the edges while the potatoes under the chicken were soft and flavor infused. How could a recipe so simple turn out so incredibly perfect and delightful? All I can say is, it did. Less is more.
My mom made the best roast chicken ever…or so I thought. I could never emulate her roast chicken and, as with many of her recipes, they weren’t written down, you had to watch while she made them. Sadly, my mom isn’t here any longer to cook with me, but she would have loved this chicken recipe and it would have been her new “go to” roast chicken recipe.
One-pan meals are always on my menu plans, so I quickly jumped on this chicken and potato dish to try. It had all the wonderful flavors of a Greek dish with chicken, lemon, potatoes, garlic, good olive oil, and rosemary.
As it was suggested that you can use whatever pan you like, I chose to prepare this dish in my heavy 10 1/2-inch Titanium skillet. Since there are only the two of us, I used 2 large russet potatoes which I thinly sliced with my mandoline.
Everything went together simply and quickly, with most of that time dedicated to being very careful with the mandoline! After layering the potatoes around the skillet, drizzling with the oil, and seasoning the potatoes, I put the chicken on top of the potatoes, oiled and seasoned that along with scattering the remaining rosemary and smashed garlic cloves around the pan. Then into the oven it went for the initial 60 minutes, and we went out to the porch to enjoy the nice summer evening with a glass (or two) of wine. This is why I really love one-pan meals!!!
At the 60-minute mark, the chicken was not yet done, so I added another 15 minutes to the timer. At 75 minutes, the chicken tested done in the thickest part of the thigh, so I pulled it out and let it sit for 10 minutes while I finished the steamed fresh green beans with thyme and butter to accompany the dish. I’ll try it that way again soon, because the flavor of this dish was so good!
The potatoes were cooked perfectly as they roasted in the super flavorful juices of the lemon, garlic, chicken, and rosemary. The potatoes around the edge of the pan were nice and crisp, and the potatoes under the chicken were very creamy. Even with just the 2 potatoes I used, it made a ton and could easily have served 4 people, but we went back for seconds! The chicken was very moist and richly flavored with the lemon and rosemary. This dish was a WIN for us and has now been included on our list of one-pan favorites!
A roasted chicken is one of the first things a new cook should master. It’s simultaneously simple and impressive, boosting confidence while filling your belly. This recipe is dead easy and eminently appealing, with ingredients that most home cooks will have on hand.
I used 4 potatoes that weighed 735 grams in total and a 1.8 kg chicken. The chicken was a little heavier than I would have liked but it was what I had on hand. I don’t feel that it made much of a difference, except to say that I was able to fit 2 medium lemons (snugly) inside.
I used a fairly large, round roasting dish that fit the chicken without crowding the ingredients. The potatoes were overlapped but not mounded up and they roasted in exactly the way the author suggested—some were soft and others were crisp.
The chicken came out burnished and crisp with lovely chicken fat roasted potatoes.
When I roast a chicken, I prefer to season the outside of the chicken more than this recipe suggests. I feel that relying on the ingredients stuffed inside to flavor the meat leads to a fairly bland bird. I did find that with this recipe as well, which is the only drawback I can see. The smell of the chicken is incredible but it tasted like, well…just immaculately roasted chicken. However, if you want a little boost, this’s easily cured by squeezing those gorgeous, roasted lemons on the bird as you’re eating it.
I’m a big fan of roast chicken but I never think of it as something that’s easy to prepare well.
The recipe was easy and straightforward. I made the dish in the bottom of a shallow round Le Creuset roaster which measured 13 inches across. I used Yukon Gold potatoes cut on a mandoline and had 1 and 1/2 pounds of potatoes. The potatoes absolutely needed to overlap. In fact, they were actually 5 deep at some points because there were so many slices. As they cooked, there were delicious crunchy ones and juicy chicken fat laden ones—something for everyone.
The pricked lemon gave a wonderful lemon flavor and its juices added to the goodness of the dish. I loved the garlic on the potatoes combined with the rosemary.
This recipe did give me a bit of trouble getting that golden color to the chicken while making sure it was done perfectly. My issue was timing. At an hour and 10 minutes I felt like my chicken was cooked enough but it actually looked embarrassingly anemic. I stuck it under the broiler to brown it some more but then the potatoes started to burn. So I removed it from the pan and put it on a sheet pan under the broiler.
The taste was great and I think it would easily serve 4. For me this would be a perfect dish if the timing or temperature was adjusted.
Great basic roast chicken with some delicious rosemary, garlic, and olive oil potatoes perfect for a Sunday dinner or company meal.
I chose yellow potatoes (Yukon gold) for this dish as that’s what was easily accessible. I didn’t peel them but probably would next time. The peels ended up very stringy in the finished dish as the potatoes broke apart during the long cooking. Next time, I’ll likely use Russets as that’s what I usually have on hand and will peel them before slicing. I think I would also slice them a bit thicker if my chicken is larger as the long cooking time breaks them down too much when they are that thin but with a smaller bird, 1/8 inch is probably just right. I also will oil the bottom of the casserole dish next time. The amount of potatoes was perfect for the 6 servings we got out of our chicken.
I would strongly consider turning on the broiler for a few minutes next time to crisp up the skin as we like a nice brown, crisp skin on roast chicken and this just didn’t have it. I also will make sure to raise the oven rack so that the chicken is closer to the top element as I had the rack in the middle of the oven this time.
All in all this was a very tasty roast chicken and very easy to prepare even if long cooking. Not a quick weeknight meal but definitely one I’ll keep on hand for weekend and Sunday suppers.
The result of this recipe was delicious. As suggested, the potatoes ranged from soft to crispy. Due to the extended cooking time, some were too dark but most were excellent.
I used sweet potatoes, as a family member doesn’t eat nightshade, and a mandoline with a preset slicing thickness of 3 mm. I used a Le Creuset oval baking dish and the potatoes were overlapped and in 2 layers.
I used a thermometer inserted into the chicken thigh with the alarm set to 162°F to make sure I cooked the chicken to the right level of doneness. This took about 1 1/2 hours.
Simple and succulent with the wonderful flavor of lemon and rosemary. The dish was lovely and the timings were accurate.
I used a rectangular roasting dish. I shingled the potatoes and only had 1 layer. My family wanted more veggies so I added 6 carrots sliced lengthwise halfway through the cooking and served the dish with peas on the side. It’s aroma was so lovely I forgot to take a picture of the cooked chicken. Could not wait.
Not much else to say as it was a straightforward recipe with minimal prep time, little washing up, and, at the end, succulent chicken with a great flavor.
Outstanding. A fairly simple recipe, it doesn’t consume a lot of time or ingredients but results in a very juicy, flavorful chicken dish with a potato side that my wife is still raving about.
Timings were pretty much spot on. The servings were also spot on at 4.
This is a nice variation on a roasted chicken. I like a recipe that does two things at once and here you are cooking the chicken and the potatoes in the same dish. The recipe is very easy to pull together and I liked that you can prepare it ahead.
The chicken was very tasty, as were the potatoes. I served this with a Caesar salad.
I love everything about this recipe. First, it’s easy and delicious. The chicken is super moist with a crisp skin and has light flavors of lemon and rosemary. The potatoes are amazing. The crisp ones are so good and crunchy and the ones under the chicken are almost creamy with the juices from the chicken. The potatoes have a nice flavor from the rosemary. And I love the little pieces of crunchy garlic, too.
I used a 12-by-15-inch roasting pan. I overlapped the edges of the potatoes. I don’t have a mandoline but my sharp knife worked fine.
I left the chicken and potatoes in the oven for 70 minutes and the chicken and potatoes were perfect. Two of us had this for lunch and we will be having the rest for dinner.
This is an excellent roast chicken dish. The mythic spell of love is, however, cast over the potatoes in this combination. My taste tester husband and I simply could not get enough of them. Slow roasted in the chicken drippings, some nestled under the chicken, producing both tender and crisp offerings. Do make sure to serve up both for yourself as the recipe suggests. The chicken was fantastic as well, with the hint of lemon shining through.
We roast a small chicken a few times a month, generally spatchcocked with lots of seasonings. This recipe was simple and, as I’ve never roasted a chicken on a bed of potato slices, I figured why not, let’s give it a try. The seasoning seemed reasonable as well, lemon and rosemary is a nice combination. This is pretty easy to prep. Just need to take care using the mandoline not to cut oneself.
Now, a sign of a good meal is how it tastes. However, this time, its aroma is a good sign as well. Our cat Tommy just loves chicken. Normally, he doesn’t bother us during our meal, however tonight, as soon as I opened the oven door, he jumped up onto the counter and started to tell me how much he wanted some! He was also relentless as I tried to serve our meals, so he was banished while we ate our dinner in peace.
We had to agree with Tommy’s assessment of the chicken. There was a hint of lemon and rosemary was in each juicy bite of the chicken. The potatoes around the chicken were nice and crisp, while those under the bird were tender.
Most of the chicken skin was crisp, but could be improved by heating up the oven to 450°F to give the bird a high blast of heat to better crisp the chicken, then drop it down to 400°F after about 5 to 10 minutes.
Oh, and Tommy did get his turn later. As I removed the chicken off the carcass for another meal, I made sure to cut up all the little bits too small for us for him, so he had a nice treat, plus more for tomorrow!
Originally published September 12, 2020
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
This recipe made a liar out of me. For years, I’ve been telling people that Ina’s lemon chicken with croutons is the best roast chicken recipe in the world. But I was wrong. Or maybe I was wrong. I feel like I need to make her recipe again to be sure. But this…THIS chicken. Oh. Em. Gee. I swoon.
It’s absolutely decadent. The potatoes, snug and layered beneath the crisp-skinned and golden chicken, almost take on a confit-like texture. They are so soft, so creamy, and balanced only by their crisp edges.
The only suggestion I have, and this is purely personal, is to layer the potatoes more tightly so there are more. Because we were fighting over them, and I don’t know if you’ve ever seen two old ladies fighting with forks, but it isn’t pretty.
I used gold potatoes because the skin is thinner and I didn’t want to mess with peeling them. (I’m lazy.) My chicken was 5 lbs and I cooked it for 75 minutes, which was perfect. I used my 12-inch all-clad pan.