Description
A simple and delicious roast chicken recipe with crispy potatoes, flavored with garlic and butter.
Ingredients
Scale
- 1 whole chicken (about 3-4 lbs)
- 1 head of garlic
- 1/2 cup unsalted butter, softened
- 1 lb small potatoes, quartered
- Salt to taste
- Black pepper to taste
- Fresh rosemary or thyme (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken dry with paper towels.
- Separate the garlic cloves and peel them. Roughly chop half of the garlic cloves and mince the other half.
- In a small bowl, mix the softened butter with the minced garlic, salt, pepper, and optional herbs.
- Gently loosen the skin over the chicken breast and thighs. Spread about half of the garlic butter mixture under the skin.
- Rub the remaining garlic butter mixture all over the outside of the chicken.
- Place the quartered potatoes around the chicken in a roasting pan. Toss the potatoes with a little oil, salt, and pepper. Add the roughly chopped garlic cloves to the pan.
- Roast the chicken for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The potatoes should be tender and crispy.
- Let the chicken rest for 10-15 minutes before carving.
Notes
- For extra crispy skin, you can broil the chicken for the last few minutes of cooking.
- You can add other vegetables like carrots or onions to the roasting pan.
- Ensure the chicken is fully cooked by checking the internal temperature.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of chicken with potatoes
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A