There’s something irresistibly comforting about a roasted chicken with potatoes: simple to prepare, full of flavor, and elegant enough to serve to guests. This Roasted Chicken and Red Potatoes with Rosemary is one of my favorites. You can easily add carrots to the pan or roast other vegetables like cauliflower on the side for variety.
Why You Will Love This Roasted Chicken Recipe
- One-pan convenience. Everything cooks together in a single skillet or roasting pan, so cleanup is quick.
- Great flavor. Simple seasonings and fresh rosemary highlight the chicken and potatoes.
- Impressive presentation. It looks like a special meal even though it’s easy to make.
- Holiday-ready. Ideal for a small holiday dinner or any time you want a comforting main dish for 2–4 people.
Make In a Cast Iron Skillet or Roasting Pan
A roasting pan works well when you want to fit lots of vegetables around the bird, but a large 12-inch cast iron skillet gives the chicken a delicious, slightly crisp crust and concentrates flavors. Use whatever oven-safe pan you prefer.
Ingredients You’ll Need for This Recipe
- 1 whole chicken
- 3 cloves garlic
- 1/2 onion, sliced into large pieces
- 3 sprigs fresh rosemary
- 1 tsp salt (plus extra to taste)
- 1 Tbsp olive oil
- Salt and pepper to taste
- 5–7 small to medium red potatoes (adjust quantity if using very small potatoes)
- Optional: 1 large carrot, peeled and cut
How to Make Roasted Chicken and Red Potatoes
- Preheat the oven to 450°F (230°C).
- Remove the giblets from the chicken, rinse if desired, and pat the bird dry with paper towels.
- Place the chicken breast-side up in a cast iron skillet or an ovenproof roasting dish.
- Rub 1 tsp of salt inside the cavity and add a little black pepper.
- Peel the garlic cloves and place them inside the cavity with half of the sliced onion.
- Wash the potatoes. Leave very small round potatoes whole; halve medium potatoes; quarter large potatoes.
- Arrange the potatoes around the chicken in the pan, then add the remaining onion slices and the carrot pieces if using.
- Drizzle the olive oil over the potatoes and vegetables, season with salt and pepper, and tuck sprigs of rosemary among the potatoes and around the chicken.
- Bake for about 45 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C at the thickest part) and the potatoes are tender.
- When done, taste a potato and adjust seasoning with additional salt and pepper if needed. Let the chicken rest a few minutes before carving.
Recipe Notes: Cooking times vary by oven and chicken size. If your chicken is larger, roast until the proper internal temperature is reached. You can add other root vegetables like parsnips or sweet potatoes for variety. For extra crisp skin, finish under the broiler for a minute or two while watching closely.
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
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Preheat oven to 450 degrees Fahrenheit.
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Clean the chicken, remove the bag inside, and pat dry.
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Place the chicken in a cast iron skillet or casserole dish.
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Rub 1 tsp of salt inside the chicken cavity and add a little pepper.
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Peel 3 garlic cloves and place them inside the cavity with half the sliced onion.
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Prepare the potatoes: wash and cut in half (or quarter if very large). Arrange around the chicken.
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Add remaining onion slices and the prepared carrots if using.
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Season potatoes and vegetables with salt, pepper, and tuck rosemary sprigs among them. Drizzle with olive oil.
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Bake for about 45 minutes, or until the chicken is fully cooked and the potatoes are tender.
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Taste and adjust seasoning with additional salt and pepper if needed. Let the chicken rest briefly before carving.
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