The Ultimate One-Pan Roasted Chicken and Red Potatoes with Rosemary: A Simple & Delicious Dinner
There’s an undeniable magic in a perfectly roasted chicken – a dish that effortlessly brings comfort, flavor, and a touch of elegance to any table. Few meals are as satisfyingly beautiful, delicious, and comforting as a roasted chicken alongside tender potatoes. It’s a truly simple and easy meal to prepare, yet its golden-brown perfection and aromatic presence make it look like you’ve spent hours in the kitchen. My absolute favorite rendition of this classic is this recipe for Roasted Chicken and Red Potatoes with Rosemary. It’s a testament to how humble ingredients, when treated with care, can yield extraordinary results. While this recipe is fantastic on its own, I sometimes enhance it further by adding sweet carrots to the mix, or even roasting carrots and cauliflower separately for more variety.
Why This Roasted Chicken Recipe Will Become Your New Favorite
This roasted chicken recipe isn’t just another meal; it’s a culinary experience designed for ease, flavor, and impressiveness. Here’s why you’ll want to make it again and again:
- It’s An Incredibly Easy One-Pan Meal! Forget the endless stacks of dishes! This recipe streamlines your cooking process down to a single pan. You simply prepare your ingredients, toss them into a roasting pan or cast iron skillet, and pop it into the oven. The magic happens while you relax. This means minimal cleanup and maximum enjoyment, making it perfect for busy weeknights or when you want a delicious meal without the fuss.
- It’s Unquestionably Delicious. The combination of a whole chicken, earthy red potatoes, pungent garlic, aromatic rosemary, and savory onion creates a symphony of flavors that is truly irresistible. The chicken skin crisps to a golden perfection, while the meat remains juicy and tender. The potatoes soak up all the wonderful pan drippings, becoming infused with rich, herbaceous notes. It’s a meal that truly satisfies every palate.
- It’s Impressively Beautiful. Presentation matters, and this dish delivers. Pull this magnificent meal out of the oven, and its golden hues, fragrant steam, and artful arrangement will instantly make your family or guests believe you’ve slaved away in the kitchen for hours. It looks gourmet, but it requires surprisingly little effort, allowing you to impress without the stress. 😉
- Perfect for Any Occasion, From Holidays to Weeknights. While this dish is sophisticated enough for a holiday dinner, it’s also straightforward enough for a casual weeknight meal. Not feeding a huge crowd at the holidays? This is the perfect easy, yet elegant, holiday meal for 2-4 people. Its versatility makes it a go-to for special gatherings, family dinners, or even meal prepping for the week.
Choosing Your Roasting Vessel: Cast Iron Skillet or Roasting Pan?
The choice of your cooking vessel can significantly impact the outcome of your roasted chicken and potatoes. Historically, I’ve always roasted meats in a traditional roasting pan. This preference largely stemmed from how my mom prepared her roasts, and also because a spacious roasting pan allows you to fit a generous amount of vegetables around the chicken, which is essential when you have a hungry crowd to feed.
However, in recent years, I’ve developed a deep affection for my cast iron skillet. There’s something about food cooked in cast iron that just tastes a little extra delicious – perhaps it’s the superior heat retention and distribution, or the way it encourages a beautiful crust. Cast iron skillets excel at creating crispy skin and perfectly browned vegetables, contributing a unique depth of flavor that’s hard to replicate.
With that said, you have excellent options for this recipe. You can achieve fantastic results using a large 12-inch cast iron skillet, another substantial oven-proof skillet, or a classic roasting pan. Each has its advantages: a cast iron skillet will give you a wonderfully crispy bottom and intense flavors, while a roasting pan offers more space for scattering vegetables and collecting pan juices. Ultimately, the choice is yours, and either option will yield a delectable meal!
Key Ingredients for Flavorful Results
This recipe shines with a few simple, high-quality ingredients. Here’s what you’ll need and why each element is crucial:
- 1 Whole Chicken: The star of the show. Choose a chicken that fits comfortably in your chosen pan (typically 3-4 pounds for 2-4 servings). A good quality chicken will ensure tender, flavorful meat.
- 5-7 Small to Medium Red Potatoes: Red potatoes are fantastic for roasting as they hold their shape well and develop a creamy interior with a slightly crisp exterior. You might need more if you’re using very small new potatoes, or fewer if they are exceptionally large.
- 3 Cloves of Garlic: Fresh garlic provides a pungent, aromatic foundation for the roast. Placed inside the chicken cavity and around the vegetables, it infuses the entire dish with its wonderful flavor.
- 1/2 Onion, Sliced into Large Slices: Onion adds a subtle sweetness and savory depth. Slicing it into large pieces prevents it from burning and allows it to slowly caramelize, enhancing the overall flavor profile.
- 3 Sprigs of Fresh Rosemary: Rosemary is the quintessential herb for roasted chicken, offering a piney, fragrant aroma that complements both chicken and potatoes beautifully. Fresh is key here for maximum impact.
- 1 large carrot: Carrots add natural sweetness and a vibrant color, alongside providing additional nutrients and texture to the dish.
- 1 tsp Salt (for cavity): Initial seasoning inside the chicken cavity helps flavor the meat from within.
- 1 Tbsp Olive Oil: Used to coat the chicken and vegetables, promoting even browning and crispiness while adding a touch of healthy fat.
- Salt and Pepper to Taste: Essential for seasoning the exterior of the chicken and all the vegetables generously. Don’t be shy – proper seasoning elevates all the flavors.
Step-by-Step Guide to Perfect Roasted Chicken and Red Potatoes
Follow these simple steps to create a show-stopping roasted chicken meal that’s bursting with flavor:
- Prepare Your Oven: Preheat your oven to a high temperature of 450 degrees Fahrenheit (230°C). This initial high heat is crucial for achieving that desirable crispy skin on the chicken and nicely browned potatoes.
- Clean and Pat Dry the Chicken: Carefully clean the whole chicken, ensuring you remove any giblets or bags from inside the cavity. Pat the chicken thoroughly dry with paper towels. A dry surface is absolutely essential for crispy skin!
- Place in Pan: Position the prepared chicken in the center of your chosen cast iron skillet or casserole dish. Make sure there’s some space around it for the vegetables.
- Season the Cavity: Rub 1 teaspoon of salt inside the chicken cavity. This step seasons the meat from the inside out, ensuring a more flavorful chicken.
- Add Pepper Inside: Sprinkle a little pepper inside the cavity as well for an extra layer of flavor.
- Stuff with Aromatics: Peel 3 cloves of garlic and place them inside the chicken cavity. Add about half of the sliced onion into the cavity alongside the garlic. These aromatics will infuse the chicken with their wonderful scents and flavors as it roasts.
- Prepare the Potatoes: Wash the red potatoes thoroughly. If using small round potatoes, you can leave them whole. For medium-sized potatoes (like the red potatoes I used), cut them in half. If you have very large potatoes, cut them into quarters to ensure even cooking.
- Arrange Vegetables Around Chicken: Scatter the prepared potatoes around the chicken in the pan. Distribute them evenly to ensure they cook consistently.
- Add Remaining Onion and Carrots: Add the remaining slices of onion among the potatoes. Wash, peel, and cut the large carrot into chunks or thick slices, then add them to the pan with the potatoes.
- Season the Vegetables: Drizzle the vegetables lightly with olive oil. Add a little salt and pepper over the potatoes, carrots, and onions, and nestle the fresh sprigs of rosemary amongst them.
- Roast to Perfection: Place the pan in the preheated oven and bake for approximately 45 minutes, or until the chicken is completely cooked through. To ensure doneness, insert a meat thermometer into the thickest part of the thigh (without touching bone); it should read 165°F (74°C). The skin should be golden brown and crispy, and the potatoes tender.
- Taste and Adjust Seasoning: Once done, carefully remove the pan from the oven. Before serving, you may want to taste a piece of potato or chicken and add extra salt and pepper to taste. I usually sample half a potato to gauge the seasoning. Let the chicken rest for 5-10 minutes before carving to allow the juices to redistribute, resulting in a more tender and moist chicken.
Looking for another fantastic way to prepare a whole chicken with minimal effort? Don’t miss my Instant Pot Whole Rosemary Chicken and Vegetables recipe for a quick and flavorful alternative!
Pro Tips for an Unforgettable Roasted Chicken
Elevate your roasted chicken from great to extraordinary with these expert tips:
- Don’t Overcrowd the Pan: Give your chicken and vegetables enough space to breathe. An overcrowded pan will steam rather than roast, preventing that desirable crispiness. If necessary, use two pans.
- Use Fresh Herbs: While dried rosemary can be used in a pinch, fresh rosemary makes a significant difference in aroma and flavor. Its vibrant oils infuse the dish with an unparalleled freshness.
- Season Liberally: Chicken and potatoes can handle a good amount of seasoning. Don’t shy away from salt and pepper on both the inside and outside of the chicken, and throughout the vegetables. This builds layers of flavor.
- Consider Lemon: For an extra burst of brightness, cut a lemon in half and place it inside the chicken cavity along with the garlic and onion. You can also squeeze some lemon juice over the chicken and vegetables before roasting.
- Check Internal Temperature: Always rely on a meat thermometer to ensure your chicken is safely cooked. The thickest part of the thigh should reach 165°F (74°C). This prevents overcooking and ensures juicy meat.
- Rest the Chicken: This is a crucial step often overlooked. After removing the chicken from the oven, loosely tent it with foil and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a much more tender and moist chicken.
Serving Suggestions and Storage
This roasted chicken and red potatoes dish is a complete meal in itself, but it pairs wonderfully with a simple green salad dressed with a vinaigrette, or some crusty bread to sop up the delicious pan juices. You can also quickly whip up a gravy from the pan drippings for an extra touch of indulgence.
Storage: Leftover roasted chicken and potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. Separate the chicken meat from the bones for easier storage.
Reheating: To reheat, gently warm the chicken and potatoes in the oven at 300°F (150°C) until heated through. This helps maintain moisture and crispiness better than a microwave. You can also re-crisp the chicken skin under the broiler for a few minutes.
Roasted Chicken with Red Potatoes and Rosemary
Kelly Kirkendoll
Pin Recipe
Ingredients
- 1 whole chicken
- 3 cloves of garlic
- 1/2 onion, sliced into large slices
- 3 sprigs of fresh rosemary
- 1 tsp salt (for cavity)
- 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 (230°C).
- Clean the chicken, remove any giblets or bags inside, and pat it thoroughly dry with paper towels.
- Place the chicken in the center of a large cast iron skillet or casserole dish.
- Rub 1 teaspoon of salt inside the chicken cavity.
- Add a little pepper inside the cavity.
- Peel 3 cloves of garlic and place them inside the cavity.
- Place approximately half of the sliced onion inside the cavity.
- Wash the potatoes and cut them in half (leave whole if small round potatoes; cut into fourths if large – for medium-sized red potatoes, halve them).
- Arrange the cut potatoes evenly around the chicken in the pan.
- Add the remaining slices of onion among the potatoes.
- Wash, peel, and cut the carrot into chunks or thick slices, then add them to the pan with the potatoes and onions.
- Drizzle the chicken and vegetables with olive oil, then season generously with salt, pepper, and nestle the sprigs of rosemary throughout.
- Bake for 45 minutes in the preheated oven, or until the chicken is completely cooked and reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, and the skin is golden brown and crispy.
- Remove from the oven, loosely tent with foil, and let rest for 5-10 minutes before carving. You may want to taste and add additional salt and pepper to taste when it’s done (I usually taste half a potato and then adjust seasoning accordingly).
Nutrition