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Preheat your oven to 400°F (200°C).

In a large bowl, toss the halved or quartered baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread them in a single layer on a large roasting pan.

Pat the chicken dry thoroughly with paper towels. This helps the skin crisp up. Place the chicken on top of the potatoes in the roasting pan.

In a small bowl, mix the remaining 2 tablespoons of olive oil with the remaining 1 teaspoon of kosher salt and 3/4 teaspoon of black pepper. Rub this mixture all over the chicken, ensuring it's evenly coated.

Stuff the cavity of the chicken with the halved lemon, smashed garlic cloves, rosemary sprigs, and thyme sprigs.

Place the roasting pan in the preheated oven. Roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C) and the juices run clear. The potatoes should be tender and golden brown.

Once cooked, carefully remove the chicken and potatoes from the oven. Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more moist chicken.

Serve the carved chicken alongside the roasted potatoes. Spoon any pan juices over the chicken and potatoes for extra flavor.


Preheat your oven to 400°F (200°C).

In a large bowl, toss the halved or quartered baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread them in a single layer on a large roasting pan.

Pat the chicken dry thoroughly with paper towels. This helps the skin crisp up. Place the chicken on top of the potatoes in the roasting pan.

In a small bowl, mix the remaining 2 tablespoons of olive oil with the remaining 1 teaspoon of kosher salt and 3/4 teaspoon of black pepper. Rub this mixture all over the chicken, ensuring it's evenly coated.

Stuff the cavity of the chicken with the halved lemon, smashed garlic cloves, rosemary sprigs, and thyme sprigs.

Place the roasting pan in the preheated oven. Roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C) and the juices run clear. The potatoes should be tender and golden brown.

Once cooked, carefully remove the chicken and potatoes from the oven. Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more moist chicken.

Serve the carved chicken alongside the roasted potatoes. Spoon any pan juices over the chicken and potatoes for extra flavor.
