I know, I know, it’s like 100 degrees everywhere and we’re smack-dab in the middle of Summer, but sometimes you just need a recipe for Simple Roasted Chicken & Potatoes. Don’t worry, regular summer programming will continue afterwards. PS: anyone else getting all excited for Amazon Prime Days coming up?! This gal is finally going to get herself some popsicle molds! And a natural light diffuser, because all these sunny days are killing me photography wise. But getting back to it, not matter what the weather is outside, putting a simple, down-home good recipe on the table is sometimes all you need. This Simple Roasted Chicken & Potatoes is just that: simply a roasted chicken and potatoes. No frills here, but honest flavors that make your heart happy.
What’s so great about having these basic, but delicious recipes up your sleeve, is not only can you bring a good, home-cooked meal to the table, but you can also customize it to fit your schedule. Don’t have the time after work to roast the chicken in the oven? That’s ok, you can simply toss it in a slow cooker in the morning, set it on low and forget about it until dinner time. Have some extra veggies laying around that need to get used up? Toss them on in with the potatoes.
Since this recipe has a fantastically simple base flavor, you can easily make it in advance and use it throughout the week as meal prep or to help you get multiple dinners on the table. One night you could turn it into fajitas, or quesadillas, or soup – the possibilities are endless! Plus, leftovers are never a bad thing if you ask me.
Simple Roasted Chicken & Potatoes
This Simple Roasted Chicken & Potatoes is just that: simply a roasted chicken and potatoes. No frills here, but honest flavors that make your heart happy.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: Serves 4-6
- 2 1/2 – 3 pound chicken, neck and giblets discarded
- 1 1/2 pounds assorted baby potatoes, cut into halves
- 1 medium onion, roughly cut into 1 inch pieces
- 1 tablespoon seasoned salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Preheat your oven to 425 degrees. Place the potatoes and the onions in an even layer on the bottom of large dutch oven (I used a 7 quart). Place the chicken on top of the onions and potatoes and pat the skin dry with a paper towel.
- Evenly season the chicken with the seasoned salt, dried thyme and dried rosemary. Place the lid on the dutch oven and roast the chicken for 45 minutes.
- After 45 minutes, reduce the oven heat to 400 and remove the lid. Roast the chicken for another 45-60 minutes, or until a thermometer inserted into the middle reads 165 degrees. Make sure you baste the chicken and the potatoes with the juices in the bottom of the pan every 10 minutes or so within the last 45-60 minutes of cooking. This will ensure a crispy skin on the chicken and keep it from drying out.
- If your chicken skin starts to get too dark on one side when you are roasting it without the lid on, simply rotate the chicken every time you baste it so that all sides of the chicken cook evenly. You can also take the chicken down to a lower rack in the oven if or reduce the temperature slightly if it continues to brown too quickly.
- For the assorted baby potatoes, I used baby Yukon Golds, baby red potatoes and baby purple potatoes. This can be switched up to match whatever you have available!