Roast Chicken and Oven-Roasted Potatoes

Name: Roast Chicken and Oven-Roasted Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: France
Ingredients: chicken (whole); 1 kg of potatoes (cut into wedges); 2 large onions (thinly sliced); 4 garlic cloves (chopped); 3 tbsp of olive oil; salt; pepper; 1 tsp of paprika; 1 tsp of herbes de Provence; sprigs of rosemary

5,03 reviews

This whole chicken is roasted in the oven on a bed of potatoes that slowly turn tender in the pan juices. 🍗 Baste the bird often. It's a complete family meal.

Total time: 1 h 20
Prep: 20 min
Cook: 1 h
Rest: 15 min
Difficulty: Easy
Per person: €2.50

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

33 minEasy

For dessert

Yule Log Cake

55 minMedium

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

450kcal

Protein30 g27%
Carbs35 g32%
Fat20 g41%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more flavorful chicken, you can slip a small knob of butter under the chicken's skin before putting it in the oven. This makes the skin even more golden and the chicken juicier. 🍗✨

Freezing : Can you freeze this recipe?

Yes

Freezes very well, cooked, up to 3 months in freezer bags or airtight containers.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Potatoes and onions can be cut the day before and kept chilled. The chicken can be marinated.

Reheating : How do you reheat it?

Oven: 15-20 min at 160°C. Air fryer: 8-12 min at 160°C. Microwave: 2-3 min on medium power (less crispy texture).

Variations

Add carrots or unpeeled garlic cloves to the dish.
Slip sprigs of rosemary into the dish halfway through cooking.
Replace the paprika with curry powder or sweet chili powder.

Mistakes to avoid

Not basting the chicken: baste it every 20 minutes with its juices for tender meat and golden skin.
Carving right away: let the chicken rest 15 minutes before carving.
Cutting the potatoes too big: cut them into wedges so they cook at the same time as the bird.

Frequently asked questions

How long should you roast a chicken in the oven?

Plan on 1 hour at 200 °C, basting the chicken every 20 minutes, then 15 minutes of resting before carving. The time varies with the weight of the bird.

Why baste the chicken while it cooks?

Basting the chicken with its juices every 20 minutes keeps it from drying out and helps the skin turn golden. The potatoes and onions sitting in the juices become tender and caramelized.

How do you season a roast chicken?

Rub the chicken with salt, pepper, paprika, and herbes de Provence. Arrange the potatoes and onions around it, drizzle with olive oil, and, halfway through cooking, add the rosemary sprigs if you like.

Why let the chicken rest before carving?

A 15-minute rest after it comes out of the oven lets the juices redistribute through the meat, which stays more tender when carved. Then serve the chicken with the potatoes and caramelized onions.