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?
Roast Chicken with Rosemary and Potatoes
- Quick Glance
- Quick Glance
- 30 M
- 2 H
- Serves 4
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.
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.
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.
Let the chicken rest for 10 minutes before carving. Serve it straight from the roasting pan.
Recipe Testers' Reviews
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.
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.