Perfect Roasted Rosemary Chicken with Red Potatoes: A Simple One-Pan Meal
Welcome to Kitchen Gone Rogue, where we believe that exceptional meals don’t have to be complicated. Our Roasted Rosemary Chicken with Red Potatoes recipe is a shining example of this philosophy. This dish has quickly become a beloved staple, cherished for its incredible flavor, minimal prep, and impressive presentation. Whether you’re planning a cozy weeknight dinner or hosting a small gathering, this one-pan wonder promises a hearty and satisfying experience that will leave everyone asking for seconds.
Originally shared before our new interactive recipe card system was in place, this classic dish has been updated to bring you an even better cooking experience. You can find the original post and some additional insights by clicking here. But for the full, print-ready recipe card and expanded tips for success, keep scrolling down. Get ready to transform simple ingredients into a culinary masterpiece!
Why You’ll Love This Roasted Chicken Recipe
There’s something truly magical about a perfectly roasted whole chicken. The aroma alone can fill your kitchen with warmth and comfort, promising a meal that’s both nourishing and incredibly delicious. This particular recipe elevates the classic roast chicken with the aromatic freshness of rosemary and garlic, complemented by tender, flavorful red potatoes and sweet carrots, all cooked together in one pan.
Here are just a few reasons why this Roasted Rosemary Chicken recipe will become a new favorite in your home:
- Effortless Elegance: Despite its simple preparation, the final dish looks stunning, making it perfect for impressing guests without spending hours in the kitchen.
- One-Pan Convenience: Say goodbye to piles of dishes! Cooking everything in a single cast iron skillet or casserole dish means less cleanup and more time to enjoy your meal.
- Bursting with Flavor: Fresh rosemary and garlic infuse the chicken and vegetables with an irresistible herbaceous and savory aroma. The chicken skin crisps up beautifully, sealing in juicy tenderness, while the potatoes become wonderfully soft and flavorful, absorbing all the delicious pan drippings.
- Healthy & Wholesome: Packed with protein, vitamins, and fiber, this meal is naturally gluten-free and dairy-free, offering a balanced and nutritious option for the whole family.
- Adaptable: Easily customize the vegetables or herbs to suit your preferences or what you have on hand.
The Magic of Roasting: Crispy Skin, Juicy Meat
Roasting a whole chicken at a high temperature is the secret to achieving that coveted crispy skin and succulent, juicy meat. The initial high heat helps render the fat under the skin, creating a beautifully golden-brown and crunchy exterior, while simultaneously cooking the interior to perfection. The vegetables roasted alongside the chicken absorb all the flavorful juices and seasonings, becoming tender and deeply savory. This method not only simplifies the cooking process but also concentrates the flavors, resulting in a more profound taste experience.
Our recipe ensures you get the best of both worlds – a perfectly cooked chicken that’s moist on the inside and irresistibly crispy on the outside, paired with seasoned potatoes and carrots that melt in your mouth. It’s comfort food perfected for the modern kitchen.
Roasted Chicken with Red Potatoes and Rosemary
By Kelly Kirkendoll
Pin Recipe
Ingredients
- 1 whole chicken (3-4 lbs recommended)
- 3 cloves of garlic, peeled
- 3 sprigs of fresh rosemary
- 1 tsp salt (for chicken cavity)
- 1 Tbsp olive oil
- salt and freshly ground black pepper (to taste)
- 5-7 small to medium red potatoes (halved, or quartered if large)
- 1 large carrot, peeled and roughly chopped
- ½ medium onion, sliced
Instructions
- Preheat your oven to 450 degrees Fahrenheit (230°C) to ensure a hot start for crispy skin.
- Carefully clean the whole chicken, remove any giblets or neck from the inside cavity, and pat it thoroughly dry with paper towels. This step is crucial for crispy skin.
- Place the dried chicken in a sturdy cast iron skillet or a large oven-safe casserole dish.
- Rub 1 teaspoon of salt inside the chicken cavity.
- Add a generous amount of freshly ground black pepper to the cavity as well.
- Take the 3 peeled cloves of garlic and place them inside the chicken cavity.
- Place half of your sliced onion inside the chicken cavity along with the garlic for added aromatics.
- Wash the red potatoes. Cut them in half if they are medium-sized. For very small round potatoes, you can leave them whole. If they are large, cut them into quarters. (The original recipe used medium-sized red potatoes, so halving is a good guideline).
- Arrange the prepared potatoes around the chicken in the skillet or casserole dish.
- Distribute the remaining slices of onion among the potatoes.
- Wash, peel, and chop your large carrot into rustic pieces and add them to the pan with the potatoes and onions.
- Drizzle the entire chicken and vegetables with 1 tablespoon of olive oil. Season generously with additional salt, pepper, and nestle the fresh sprigs of rosemary amongst the vegetables and on top of the chicken.
- Bake in the preheated oven for approximately 45 minutes, or until the chicken is completely cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (without touching the bone). The skin should be golden and crispy.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a more tender and flavorful chicken. Before serving, taste a potato or a piece of chicken and add any additional salt and pepper if desired. Enjoy your homemade, flavorful feast!
Nutrition
Tips for Roasting the Perfect Rosemary Chicken
Achieving a perfectly roasted chicken is simpler than you might think. Follow these expert tips to ensure your Roasted Rosemary Chicken turns out golden, crispy, and incredibly juicy every time:
- Pat Dry, Always: This is arguably the most crucial step for crispy skin. Moisture on the chicken’s surface will steam rather than crisp. Use paper towels to pat the entire chicken thoroughly dry, inside and out, before seasoning.
- Don’t Skip the Salt: A good amount of salt not only seasons the chicken but also helps draw out moisture, contributing to a crispier skin. Don’t be shy with seasoning the cavity and exterior.
- High Heat for a Hot Start: Starting with a high oven temperature (450°F / 230°C) helps kickstart the browning process, leading to that desirable golden-brown and crispy skin.
- Don’t Overcrowd the Pan: Give your chicken and vegetables space. If the pan is too crowded, the ingredients will steam instead of roast, preventing browning and crispiness. Use a large enough cast iron skillet or roasting dish.
- Internal Temperature is Key: Invest in a good meat thermometer. The chicken is fully cooked when the internal temperature in the thickest part of the thigh (avoiding the bone) reaches 165°F (74°C). This ensures safety and optimal juiciness.
- Rest is Best: Once the chicken is out of the oven, cover it loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful chicken.
- Fresh Herbs Make a Difference: While dried rosemary can work, fresh rosemary truly elevates the flavor profile of this dish. Its pungent, piney notes are essential for the authentic taste.
Variations to Customize Your Roast
While this classic Roasted Rosemary Chicken with Red Potatoes is perfect as is, it’s also incredibly versatile. Feel free to experiment with these variations to match your taste or what you have on hand:
- Add More Vegetables: Beyond potatoes and carrots, consider adding chunks of sweet potatoes, parsnips, bell peppers, zucchini, or even Brussels sprouts. Just ensure they are cut into similar-sized pieces to cook evenly.
- Different Herbs: If rosemary isn’t your favorite, or you want to mix it up, try fresh thyme, oregano, or a combination of Mediterranean herbs. Lemon slices placed inside the cavity or around the chicken also add a lovely citrusy note.
- Spice It Up: For a touch of heat, sprinkle a pinch of red pepper flakes over the chicken and vegetables before roasting.
- Garlic Lover’s Dream: If you adore garlic, feel free to add more cloves to the cavity or even finely chop a couple of cloves and rub them under the chicken skin for an intense garlic flavor.
- Chicken Pieces Instead of Whole: If you prefer, you can use bone-in, skin-on chicken pieces (like thighs and drumsticks) instead of a whole chicken. Adjust cooking time as needed, typically 30-40 minutes for pieces, ensuring they reach 165°F.
Serving Suggestions
This one-pan roasted chicken and vegetables is a complete meal on its own, but you can enhance it with simple sides. A crisp green salad with a light vinaigrette makes for a refreshing contrast, or a side of crusty bread is perfect for soaking up any delicious pan drippings. For a more elaborate meal, consider serving it with steamed green beans or a simple quinoa salad.
Storage and Reheating
Leftovers of this Roasted Rosemary Chicken are just as delightful! Store any uneaten chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in the oven at 350°F (175°C) until heated through, or in a microwave for quicker reheating (though the skin may lose its crispiness). You can also debone leftover chicken and use it in salads, sandwiches, or chicken stock.
Frequently Asked Questions (FAQs)
- Q: How do I know when my whole chicken is fully cooked?
- A: The most reliable way is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
- Q: Can I use different types of potatoes?
- A: Absolutely! Yukon Gold, fingerlings, or even quartered Russet potatoes work well. Adjust cooking time slightly based on the size and type of potato. Sweet potatoes also make a fantastic substitute.
- Q: My chicken skin isn’t getting crispy. What am I doing wrong?
- A: Ensure the chicken is thoroughly patted dry before roasting. Don’t overcrowd the pan, as this traps steam and prevents crisping. Also, make sure your oven is fully preheated to the correct high temperature.
- Q: Can I prepare this recipe ahead of time?
- A: You can prep the chicken by seasoning it and placing it in the dish with the chopped vegetables a few hours before roasting, storing it in the refrigerator. Just bring it to room temperature for about 30 minutes before baking for more even cooking.
- Q: What kind of roasting dish is best?
- A: A cast iron skillet is excellent for heat retention and browning. A sturdy metal roasting pan or ceramic casserole dish also works perfectly. Choose one large enough to accommodate the chicken and vegetables without overcrowding.
We hope this expanded guide helps you create the most flavorful and satisfying Roasted Rosemary Chicken with Red Potatoes. It’s a timeless recipe that brings warmth and deliciousness to any table. Happy cooking!