Perfect Roasted Chicken and Red Potatoes with Rosemary: Your Ultimate One-Pan Dinner Guide
There’s an undeniable magic to a perfectly roasted chicken. The crispy skin, the succulent meat, and the tender, flavorful potatoes cooked alongside it create a dish that is both deeply satisfying and incredibly comforting. It’s a meal that whispers of home and tradition, yet remains remarkably simple to prepare. This recipe for Roasted Chicken and Red Potatoes with Rosemary captures all that beauty and deliciousness, making it an ideal choice for a cozy family dinner or an impressive spread for guests. With minimal effort, you can create a culinary masterpiece that looks like you’ve spent hours in the kitchen, but truly comes together with ease. Sometimes, I love to enhance this classic by adding carrots or roasting cauliflower separately to round out the meal even further.
Why This Rosemary Roasted Chicken with Red Potatoes Will Be Your New Favorite
Discover the compelling reasons why this roasted chicken recipe is set to become a staple in your cooking repertoire:
- Effortless One-Pan Wonder: The ultimate convenience, this recipe requires just one pan. Imagine the simplicity of prepping your ingredients, tossing them together, and letting the oven do all the hard work. No multiple pots, no endless scrubbing – just a single pan from start to finish. This not only saves on clean-up time but also allows all the delicious flavors to meld beautifully together, creating a harmonious and rich taste profile that’s hard to beat.
- Unforgettable Flavor Profile: The combination of a whole roasted chicken, earthy red potatoes, aromatic garlic, and fresh rosemary is nothing short of culinary perfection. The chicken emerges from the oven with a beautifully golden, crispy skin and incredibly juicy, tender meat. The potatoes absorb all the savory drippings and herb essences, turning wonderfully soft on the inside with slightly crispy edges. It’s a symphony of textures and flavors that delights the palate every time.
- Visually Stunning & Impressive: Don’t let its simplicity fool you; this dish presents beautifully. A golden-brown chicken nestled among vibrant red potatoes and green rosemary sprigs makes for a truly impressive centerpiece. Whether you’re hosting a dinner party or simply want to treat your family to something special, this meal will earn you compliments and leave your diners thinking you’re a gourmet chef, even though it’s incredibly straightforward to prepare.
- Perfectly Portioned for Any Occasion: While grand holiday feasts often call for elaborate preparations, sometimes a smaller, more intimate gathering is what you need. This recipe is perfectly scaled to serve 2-4 people, making it an ideal choice for a cozy holiday dinner, a special weekend meal, or even a delightful weeknight treat. It brings all the festive joy of a holiday roast without the overwhelming scale or complexity.
Choosing Your Roasting Vessel: Cast Iron Skillet vs. Roasting Pan
The choice of your roasting pan can significantly influence the outcome of your roasted chicken and vegetables. Both a cast iron skillet and a traditional roasting pan offer distinct advantages, depending on your preferences and the desired results.
The Enduring Charm of a Cast Iron Skillet
In recent years, my love affair with my cast iron skillet has only grown stronger. There’s something inherently rustic and charming about cooking in cast iron, and it imparts a unique flavor and texture that’s simply unparalleled. When it comes to roasting, cast iron excels at even heat distribution, ensuring that every part of your chicken and potatoes cooks uniformly. This means you’re more likely to achieve that coveted crispy skin on your chicken and delightfully caramelized edges on your potatoes. The skillet’s ability to retain heat also means your food stays warmer longer once it’s out of the oven. If you’re looking for an extra delicious roast with a beautiful sear, a large 12-inch cast iron skillet is an excellent choice. Its sturdy build also makes it an attractive serving piece, going straight from oven to table.
The Reliable Versatility of a Roasting Pan
For many, including myself, the traditional roasting pan is a time-honored classic. My mom always used one, and for good reason. Roasting pans are typically larger and shallower, providing ample space around the chicken for a generous assortment of vegetables. This is particularly advantageous when you’re feeding a larger crowd or simply love having an abundance of roasted sides. The larger surface area allows for better air circulation around the ingredients, which can contribute to even cooking and browning. While it might not offer the same intense heat retention as cast iron, a good quality roasting pan, especially one with a rack, can help lift the chicken out of its drippings, promoting crispier skin all around. Ultimately, both options will yield a delicious meal; the choice comes down to personal preference for texture, capacity, and aesthetic.
So, whether you opt for the robust efficiency of a cast iron skillet or the spacious reliability of a roasting pan, your delicious roasted chicken and red potatoes are just a bake away. The choice is yours!
Essential Ingredients for Your Perfect Roasted Chicken
Crafting this flavorful roasted chicken dish begins with a selection of simple, fresh ingredients. Each component plays a crucial role in building the rich, aromatic profile that makes this meal so irresistible.
- 1 Whole Chicken: Choose a fresh, high-quality chicken, ideally around 3-4 pounds, which is perfect for 2-4 servings. Look for one that is plump and has clear, healthy-looking skin.
- 3 Cloves of Garlic: Fresh garlic is key. These cloves will be placed inside the chicken cavity, infusing the meat with a gentle, savory aroma as it roasts.
- 1/2 Onion, Sliced into Large Slices: A medium-sized yellow or white onion works best. The large slices will also go into the chicken cavity, adding moisture and a sweet, pungent flavor.
- 3 Sprigs of Fresh Rosemary: This herb is the star! Fresh rosemary offers a fragrant, piney, slightly citrusy aroma that complements chicken and potatoes perfectly. Don’t be shy with it – its robust flavor stands up well to roasting.
- 1 tsp Salt (for the cavity): This initial seasoning inside the chicken ensures flavor penetrates from within.
- 1 Tbsp Olive Oil: Used to rub down the chicken skin, promoting crispiness and helping other seasonings adhere.
- Salt and Pepper to Taste: Essential for seasoning the exterior of the chicken and the potatoes. Adjust according to your preference.
- 5-7 Small to Medium Red Potatoes: Red potatoes are ideal for roasting because they hold their shape well and have a naturally creamy texture. If you use very small new potatoes, you might need more, and they can be left whole. For larger ones, quarter them.
- 1 Large Carrot (Optional): While not in the original short list, adding a large carrot, peeled and cut into chunks, can contribute sweetness and color to the roasted vegetables. Its sweetness beautifully balances the savory notes of the chicken and rosemary.
Step-by-Step Guide: How to Achieve the Best Roasted Chicken and Red Potatoes
Follow these detailed steps to create a beautifully roasted chicken with perfectly tender potatoes:
- Preheat Your Oven: Start by preheating your oven to a robust 450 degrees Fahrenheit (230°C). A high initial temperature helps achieve that desirable crispy skin.
- Prepare the Chicken: Carefully unpackage your whole chicken. Reach inside the cavity and remove any giblets or neck, often found in a small bag. Rinse the chicken inside and out with cold water, then pat it thoroughly dry with paper towels. This crucial step helps ensure crispy skin.
- Position for Roasting: Place the prepared chicken directly into your chosen roasting vessel – either a large cast iron skillet or a roasting pan.
- Season the Cavity: Rub 1 teaspoon of salt generously inside the chicken cavity. Add a good dash of freshly ground black pepper as well.
- Aromatic Infusion: Peel the 3 cloves of garlic and tuck them inside the chicken cavity. Next, place half of your sliced onion (about 1/4 of a whole onion) inside the cavity. These aromatics will steam from within, perfuming the chicken as it cooks.
- Prepare the Potatoes: Wash the red potatoes thoroughly. Depending on their size, cut them in half (for medium-sized red potatoes, as I prefer) or into quarters (for larger potatoes). If you’re using very small, round new potatoes, you can leave them whole.
- Arrange the Vegetables: Scatter the prepared potatoes around the chicken in the pan. Distribute the remaining slices of onion among the potatoes. If adding carrots, wash, peel, and cut them into 1-2 inch chunks, then add them to the pan with the potatoes.
- External Seasoning: Drizzle the entire chicken and vegetables generously with 1 tablespoon of olive oil. Rub it over the chicken skin to ensure it’s fully coated. Season the chicken and potatoes with additional salt and pepper to taste. Finally, tuck the fresh rosemary sprigs among the potatoes and under the chicken for maximum flavor infusion.
- Roast to Perfection: Place the pan in your preheated oven and bake for approximately 45 minutes. The cooking time can vary based on the size of your chicken and your oven’s calibration. The chicken is fully cooked when a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165 degrees Fahrenheit (74°C) and the juices run clear. The potatoes should be tender and lightly browned.
- Rest and Taste: Once cooked, carefully remove the pan from the oven. Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Before serving, taste one of the potatoes and adjust seasonings if necessary, adding a little extra salt or pepper to achieve your desired flavor balance.
Pro Tips for a Flawless Roast
Achieving a truly exceptional roasted chicken and potatoes is easier with a few expert tricks up your sleeve:
- Don’t Skip Patting Dry: This step is critical for crispy skin. Moisture on the chicken’s surface steams rather than browns. Use plenty of paper towels to ensure the skin is as dry as possible before seasoning. For even crispier skin, you can pat it dry and leave it uncovered in the refrigerator for a few hours or overnight before roasting.
- Internal Temperature is Key: While 45 minutes is a good guideline, ovens vary, and chicken sizes differ. Always use a reliable meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone, and aim for 165°F (74°C). This ensures the chicken is safely cooked and wonderfully juicy.
- Rest Your Chicken: After removing the chicken from the oven, resist the urge to carve it immediately. Letting it rest, loosely tented with foil, for 10-15 minutes allows the juices to settle back into the meat, leading to a much more tender and flavorful chicken.
- Even Potato Size: Try to cut your potatoes into roughly equal-sized pieces. This ensures they cook evenly. If you have a mix of small and large potatoes, cut the larger ones into more pieces so they finish cooking at the same time as the smaller ones.
- Don’t Overcrowd the Pan: Give your ingredients space to breathe! If your pan is too crowded, the vegetables will steam instead of roast, preventing them from getting beautifully browned and caramelized. If necessary, use two pans.
- Consider a Gravy: Don’t let those delicious pan drippings go to waste! After removing the chicken and vegetables, you can easily turn the drippings into a flavorful gravy to serve alongside your meal. Simply deglaze the pan with a little chicken broth or white wine, thicken with a cornstarch slurry if desired, and simmer until it reaches your preferred consistency.
Delicious Variations and Serving Suggestions
While this classic rosemary roasted chicken and red potatoes recipe is perfect as is, it also provides a fantastic base for experimentation and can be paired with various sides to create a complete meal.
- Herb Variations: If rosemary isn’t your favorite, or you want to mix things up, try other fresh herbs. Thyme, sage, or a blend of “poultry seasoning” herbs work wonderfully. A squeeze of fresh lemon juice over the chicken before roasting also adds a bright, zesty flavor.
- Vegetable Medley: Expand your roasted vegetable selection! Broccoli florets, Brussels sprouts, bell peppers, parsnips, or sweet potatoes can all be tossed with a little olive oil, salt, and pepper and roasted alongside the chicken for a more diverse and colorful dish. Add harder vegetables like carrots and parsnips at the beginning, and softer ones like broccoli during the last 15-20 minutes of cooking.
- Spice it Up: For a touch of heat, sprinkle a pinch of red pepper flakes or smoked paprika over the chicken and potatoes before roasting. This adds a subtle warmth and depth of flavor.
- Perfect Pairings: This hearty meal pairs beautifully with a simple side salad dressed with vinaigrette to add freshness and cut through the richness. Steamed green beans or asparagus also make excellent complements, offering a contrasting texture and vibrant color. A crusty loaf of bread is also a welcome addition, perfect for soaking up any delicious pan juices.
Storage and Reheating Tips
Leftover roasted chicken and potatoes are just as delicious the next day. Allow any leftovers to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days. To reheat, you can gently warm the chicken and potatoes in the oven at 300°F (150°C) until heated through to prevent drying out the chicken. Alternatively, individual portions can be reheated in the microwave, though the skin may lose its crispiness.
Looking for another way to make a whole chicken? Try my Instant Pot Whole Rosemary Chicken and Vegetables recipe!
Roasted Chicken with Red Potatoes and Rosemary
Kelly Kirkendoll
Pin Recipe
Ingredients
- 1 whole chicken
- 3 cloves of garlic
- 3 sprigs of fresh rosemary
- 1 tsp salt
- 1 Tbsp olive oil
- salt and pepper to taste
- 5-7 small to medium red potatoes (more if they’re really small)
- 1 large carrot
Instructions
- Preheat oven to 450 degrees Fahrenheit
- Clean the chicken, remove the bag inside and pat dry
- Place it in a cast iron skillet or casserole dish
- Rub 1 tsp of salt inside the chicken cavity
- Add a little pepper
- Peel 3 cloves of garlic and place them inside the cavity
- Place 1/2 of the half of sliced onion inside the cavity
- Wash and cut the potatoes in half (leave whole if small round potatoes; cut in fourths if large – I used a medium-sized red potato)
- Place the potatoes around the chicken
- Add the remaining slices of onion
- Wash, peel and cut carrots
- Add a little salt, pepper and sprigs of rosemary
- Bake for 45 minutes in oven (or until completely cooked)
- You may want to add salt and pepper to taste when it’s done (I taste half a potato and then add salt and pepper to taste)
Nutrition
This Roasted Chicken and Red Potatoes with Rosemary is more than just a meal; it’s an experience. The delightful aromas that fill your kitchen, the satisfying simplicity of its preparation, and the rich, comforting flavors it delivers make it a true culinary gem. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is designed to help you create a memorable dish that you’ll be proud to serve. Enjoy the process, savor the flavors, and relish the joy of a homemade, perfectly roasted chicken!