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Sheet Pan Whole-Roasted Chicken and Potatoes: A Simple Yet Impressive Meal

  • Author: Ashley
  • Total Time: 1 hour and 15 minutes

Description

Enjoy the simplicity of Sheet Pan Whole-Roasted Chicken and Potatoes, where a juicy, seasoned chicken roasts alongside tender baby potatoes. Infused with garlic and herbs, this one-pan meal is easy to prepare and bursting with flavor, making it a perfect choice for family dinners or gatherings.

Ingredients

Scale

For the Chicken:

  • 1 whole chicken (about 4–5 lbs): The star of the dish, juicy and flavorful.
  • Salt and pepper: Essential for seasoning the chicken.
  • 2 tablespoons olive oil: Adds moisture and helps achieve a golden color.
  • 1 lemon, halved: Adds brightness and flavor.
  • 4 cloves garlic, minced: For aromatic flavor.

For the Potatoes:

  • 2 lbs baby potatoes, halved: Perfectly tender and crispy when roasted.
  • 2 tablespoons olive oil: For coating the potatoes.
  • 1 teaspoon dried rosemary: Enhances the dish with herbal notes.
  • 1 teaspoon dried thyme: Adds warmth and depth of flavor.
  • Salt and pepper to taste: Essential for seasoning.

Optional Vegetables:

  • 1 red onion, cut into wedges: Adds sweetness and texture.
  • Carrots, cut into chunks: For color and nutrition.

Instructions

STEP 1: PREHEAT THE OVEN

Start by preheating your oven to 425°F (220°C). A hot oven is crucial for achieving a crispy skin on the chicken and perfectly roasted potatoes.

STEP 2: PREPARE THE CHICKEN

  1. Season the Chicken: Pat the whole chicken dry with paper towels to remove excess moisture. This helps the skin become crispy during roasting. Generously season the inside and outside of the chicken with salt and pepper.
  2. Add Flavor: Stuff the cavity of the chicken with the halved lemon and minced garlic. This infuses the meat with aromatic flavors as it cooks.
  3. Drizzle with Olive Oil: Rub the outside of the chicken with olive oil, ensuring it’s evenly coated. This will help the skin achieve a beautiful golden color.

STEP 3: PREPARE THE POTATOES

  1. Season the Potatoes: In a large bowl, combine the halved baby potatoes, olive oil, dried rosemary, dried thyme, salt, and pepper. Toss until the potatoes are evenly coated with the oil and seasonings.
  2. Arrange on the Sheet Pan: Spread the seasoned potatoes in a single layer on a large sheet pan, leaving space in the center for the chicken.

STEP 4: ROAST THE CHICKEN AND POTATOES

  1. Place the Chicken on the Pan: Carefully position the seasoned chicken in the center of the sheet pan, surrounded by the potatoes.
  2. Roast in the Oven: Place the sheet pan in the preheated oven and roast for about 1 hour, or until the internal temperature of the chicken reaches 165°F (75°C). The skin should be crispy and golden, and the potatoes should be fork-tender.
  3. Baste for Extra Flavor: If you’d like, you can baste the chicken with the pan juices halfway through cooking to enhance the flavor and moisture.

STEP 5: REST AND SERVE

  1. Let it Rest: Once the chicken is cooked, remove the pan from the oven and tent the chicken with aluminum foil. Let it rest for about 10-15 minutes. This allows the juices to redistribute, ensuring the meat remains juicy.
  2. Carve and Serve: Carve the chicken into pieces and serve alongside the roasted potatoes. Don’t forget to spoon some of the delicious pan juices over the chicken and potatoes for extra flavor.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour

Nutrition

  • Calories: 450 kcal
  • Fat: 25g
  • Carbohydrates: 30g
  • Protein: 35g

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Find it online: https://mydelightrecipes.com/sheet-pan-whole-roasted-chicken-and-potatoes-a-simple-yet-impressive-meal/