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
