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Roasted Chicken and Potatoes

Jan 07, 2021

A timeless and hearty meal that fills the kitchen with warmth and comfort. Tender roasted chicken is layered over buttery potatoes, garlic, and rosemary, slowly baked until the meat is juicy and the skin turns a perfect golden brown. Fresh lemons tucked inside the chicken add a bright, savory balance to the rich flavors below.

This simple, wholesome dish pairs beautifully with red sauerkraut for a satisfying meal—and the leftovers make an excellent base for homemade broth or a cozy Chicken Pot Pie later in the week.

Roasted Chicken and Potatoes

Rated 4.5 stars by 2 users

Image of Roasted Chicken and Potatoes

Ingredients

1 whole chicken + extra chicken thighs or drumsticks
6 large potatoes, peeled and chopped
4 cloves garlic, skin on
2 lemons, quartered
1 tbsp dried rosemary
2 tbsp butter
Salt and pepper

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Directions

Arrange the potatoes and garlic in the bottom of a large clay pot with a lid (any roasting pan is a fine alternative). Add the butter and rosemary.
Place the chicken on top of the potatoes and garlic. Stuff with the lemon quarters and pat the chicken dry. Sprinkle the skin with salt and pepper and close the flaps.
Bake at 325 degrees for 2 hours. The first hour, cover with the lid, and then remove the lid for the second hour. After uncovering, bake until the skin is crispy and amber brown.
Allow it to rest completely before carving.
Serve with red sauerkraut.

Recipe Note

Save all the bones and any leftover potatoes and garlic. The carcass should be used to make 1 gallon of chicken bone broth for recipes later in the week. Save all the extra chicken and pan drippings for Chicken Pot Pie on Monday.

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