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.
Author:KJ & Company - Kate Poskochil
Prep Time:10 minutes
Cook Time:1 hour 45 minutes
Total Time:1 hour 55 minutes
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!