This incredibly simple yet flavorful oven-roasted chicken and potatoes recipe transforms just four ingredients into a spectacular meal with almost no cleanup required. The juicy, tender chicken pairs perfectly with crispy roasted potatoes for a foolproof dinner that’s ready in just one hour.
Why You’ll Love This Recipe
- Minimal ingredients for maximum flavor
- One-pan preparation means virtually no cleanup
- Perfectly juicy chicken with crispy skin every time
- Versatile recipe that can be adapted to your taste preferences
- Ready in just one hour from start to finish
- Budget-friendly meal that can feed a family
- Makes excellent leftovers for meal prep
- Impressive enough for Sunday dinner yet simple enough for weeknights
- Naturally gluten-free and dairy-free
- Great for beginners and experienced cooks alike
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole roasting chicken forms the foundation of this recipe. A 4-5 pound bird is ideal, providing enough meat to serve several people while ensuring even cooking. Look for a bird with intact skin and no discoloration for best results.
Fingerling potatoes are perfect for this recipe because of their buttery flavor and how quickly they roast. Their small size means they cook in approximately the same time as the chicken, making this truly a one-pan meal. No need to peel them—just wash and they’re ready to go.
Olive oil helps the skin crisp beautifully and prevents the chicken and potatoes from sticking to the pan. It also helps the seasonings adhere to both the chicken and potatoes, creating a flavorful exterior.
Kosher salt brings out the natural flavors in both the chicken and potatoes. Don’t be shy with it—properly seasoning a whole chicken requires more salt than you might think.
Freshly ground black pepper adds a mild heat and complexity that complements the chicken beautifully.
Paprika gives the chicken skin a beautiful color and subtle smoky flavor. It’s mild enough not to overpower the natural flavor of the chicken but adds visual appeal and a touch of complexity.
Fresh parsley is optional but adds a bright, fresh note to the finished dish and a pop of color that makes the meal look even more appetizing.
Directions
- Preheat oven to 425ºF convection and line a large baking sheet with foil.
- Remove the chicken giblets and pat dry the exterior of the chicken using paper towels. Place on one side of the baking sheet, breast side up.
- Add the potatoes to the other side of the baking sheet.
- Liberally season the chicken with salt and pepper, moderately season the potatoes with salt and pepper, and evenly drizzle about 2 tablespoons olive oil over the chicken and 2 tablespoons over the potatoes. Toss the potatoes with your hands to coat evenly.
- Evenly sprinkle the chicken with paprika.
- Bake for about 55 to 60 minutes in a convection oven, or until potatoes are tender and chicken is done. Toss potatoes once midway through baking to ensure even cooking. For a conventional oven, the cooking time will be longer – approximately 90 minutes total.
- Allow the chicken to rest for at least 15-20 minutes before carving. Optionally garnish potatoes with parsley before serving.
Servings and Timing
This recipe serves 6 people comfortably. If you’re serving big eaters or want leftovers, consider making two chickens at once on separate baking sheets.
- Prep Time: 5 minutes
- Cook Time: 1 hour (convection) or 1 hour 30 minutes (conventional)
- Total Time: 1 hour 5 minutes to 1 hour 35 minutes
- Rest Time: 15-20 minutes
Variations
Herb-Roasted Chicken: Add fresh rosemary, thyme, and sage to the cavity of the chicken and sprinkle some chopped herbs over the potatoes.
Lemon Garlic Chicken: Place halved lemons and whole garlic cloves inside the chicken cavity, and rub the outside with minced garlic before roasting.
Spicy Roasted Chicken: Replace paprika with cayenne pepper or chili powder for a spicier version.
Root Vegetable Medley: Substitute half the potatoes with carrots, parsnips, or turnips for a colorful vegetable medley.
Mediterranean Style: Add halved cherry tomatoes, sliced zucchini, and red onion to the potatoes during the last 25 minutes of cooking.
Butter-Basted Chicken: Replace the olive oil with melted butter for even richer flavor.
Storage/Reheating
Refrigeration: Store leftover chicken and potatoes in separate airtight containers in the refrigerator for up to 5 days.
Freezing: While the potatoes don’t freeze well, the chicken meat can be removed from the bones and frozen in airtight containers or freezer bags for up to 3 months.
Reheating Chicken: For best results, reheat chicken in a 300°F oven covered with foil until warmed through (approximately 15-20 minutes), or microwave at 70% power with a damp paper towel over the chicken to help retain moisture.
Reheating Potatoes: Potatoes can be reheated in a 400°F oven for about 10 minutes to re-crisp, or in the microwave for 1-2 minutes if you’re in a hurry.
Using Leftovers: Shred leftover chicken for salads, sandwiches, or soups. Leftover potatoes can be chopped and used in breakfast hash or potato salad.
FAQs
Do I need to truss the chicken before roasting?
No, this recipe doesn’t require trussing. While some chefs prefer to truss chicken to promote even cooking, this recipe is designed to work perfectly without this extra step, making it even simpler to prepare.
How can I tell when the chicken is done without a thermometer?
While a digital thermometer is highly recommended for food safety, you can also check for doneness by piercing the thickest part of the thigh – the juices should run clear, not pink. The leg should also move easily in its socket when the chicken is fully cooked.
Can I use other vegetables besides potatoes?
Absolutely! Carrots, parsnips, Brussels sprouts, and onions all roast beautifully alongside chicken. Just be aware that some vegetables cook faster than others, so you might need to add quicker-cooking vegetables later in the roasting process.
Why is it important to pat the chicken dry before roasting?
Patting the chicken dry removes excess moisture, which helps the skin crisp up during roasting. If the chicken is too wet, it will steam rather than roast, resulting in soggy skin instead of the desirable crispy exterior.
Should I cover the chicken while it’s roasting?
No, roasting uncovered allows the skin to crisp up beautifully. If you notice the skin browning too quickly, you can loosely tent foil over it during part of the cooking time.
Why does the chicken need to rest after cooking?
Resting allows the juices to redistribute throughout the meat. If you carve immediately after cooking, those flavorful juices will run out onto the cutting board instead of remaining in the meat, resulting in drier chicken.
Can I prep this recipe ahead of time?
Yes! You can season the chicken and prepare the potatoes up to 24 hours in advance. Keep them refrigerated separately and bring to room temperature for about 30 minutes before roasting.
What’s the difference between cooking in a convection vs. conventional oven?
Convection ovens circulate hot air with a fan, cooking food faster and more evenly. In a conventional oven, you’ll need to increase the cooking time by about 30 minutes for this recipe and may want to rotate the pan halfway through cooking.
Can I use chicken pieces instead of a whole chicken?
Yes, though cooking times will vary. Bone-in chicken pieces like thighs and breasts will take about 35-45 minutes at the same temperature. You may want to start the potatoes 15 minutes before adding the chicken pieces to ensure everything finishes cooking at the same time.
What can I do with the chicken carcass after dinner?
Don’t throw it away! The carcass makes excellent homemade chicken stock. Place it in a pot with water, onion, carrot, celery, and herbs, then simmer for 3-4 hours for a flavorful base for soups and sauces.
Conclusion
This oven-roasted chicken and potatoes recipe proves that culinary excellence doesn’t require complicated techniques or a long list of ingredients. The beauty of this dish lies in its simplicity – just a few quality ingredients coming together to create something truly satisfying. The contrast between the juicy, flavorful chicken and the crispy, seasoned potatoes makes for a complete meal that feels both comforting and special.
Whether you’re cooking for a family dinner or preparing for a special occasion, this foolproof recipe delivers consistent results with minimal effort. The one-pan approach means less time spent cleaning up and more time enjoying your meal with loved ones. Master this basic technique, and you’ll have the confidence to try the variations suggested or even create your own signature roast chicken dish.
Remember that the key to success lies in not rushing the process – allow proper time for roasting and, importantly, for resting the chicken before carving. Your patience will be rewarded with a memorable meal that might just become your new go-to recipe for years to come.
Print
The BEST Oven Roasted Whole Chicken and Potatoes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
FOUR ingredients + ONE pan = PERFECT roasted chicken with ZERO cleanup! Your new FOOLPROOF and EASY whole roasted chicken recipe that’s ready in 1 hour!
Ingredients
5 pound whole roasting chicken (use a 4 to 5 pound chicken)
2 pounds fingerling potatoes (new potatoes, sweet potatoes, or other favorite roasting potatoes may be substituted; quartering or halving as necessary)
kosher salt, to taste
freshly ground black pepper, to taste
4 tablespoons olive oil, divided
1 teaspoon paprika, or to taste (poultry seasoning or your favorite chicken seasoning may be substituted)
fresh parsley, optional for garnishing potatoes
Instructions
- Preheat oven to 425ºF convection, line a large baking sheet with foil; set aside. If you don’t have a convection oven, bake at 425F regular, noting that the baking time will need to increase.
- Remove the chicken giblets, pat dry the exterior of the chicken using paper towels, and place on one side of the baking sheet, breast side up; I don’t truss it.
- Add the potatoes to the other side of the baking sheet.
- Very liberally season the chicken with salt and pepper, more moderately season the potatoes with salt and pepper, and evenly drizzle about 2 tablespoons olive oil over the chicken and 2 tablespoons olive oil over the potatoes; toss the potatoes with your hands to coat evenly.
- Evenly sprinkle the chicken with paprika.
- Bake for about 55 to 60 minutes convection, or until potatoes are tender and chicken is done. Toss potatoes once midway through baking to ensure even cooking. If you don’t have a convection oven, bake the potatoes for about 1 hour and then continue baking the chicken for another 30 minutes (about 90 minutes total), or until done. Always bake until done and don’t get caught up on what the clock says.
- Optionally garnish potatoes with parsley before serving.
Notes
For me, done is 155ºF with a 20-minute resting period, but bake until as done as desired and you’re comfortable with. Always allow chicken to rest for at least 15 minutes minimum before slicing and serving so the juices are better contained and the chicken will stay moister.
Place potatoes on the warm baking sheet while chicken rests to re-warm them if desired if you don’t have a convection oven and pulled them out earlier than the chicken.
Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days.
If you’re making any type of whole bird from Thanksgiving turkey to a whole roasted chicken, I cannot stress enough the importance of using a digital thermometer:
Thermoworks digital thermometer – Lightning fast, big and easy-to-read display. If you are a cook or want to become one, you will adore this thermometer!
Budget-friendly digital thermometer – This is similar to many digital thermometers on Amazon. It gets the job done and has a great price point. The display isn’t as big and isn’t quite as fast as the Thermoworks, but still speedy enough.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 1g
- Sodium: 136mg
- Fat: 37g
- Saturated Fat: 9g
- Unsaturated Fat: 25g
- Trans Fat: 0.2g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 136mg
