Roasted Chicken with Potatoes and Onions
There is something timeless and comforting about a beautifully roasted chicken. Golden, crispy skin and tender, juicy meat come together with aromatic herbs, roasted potatoes, and sweet caramelized onions to create a meal that feels both rustic and elegant. This recipe is perfect for a cozy family dinner, holiday gathering, or any time you want to serve a warm and satisfying homemade meal with minimal preparation.
The high-temperature roasting ensures the chicken skin turns crisp while keeping the inside incredibly moist. As the chicken cooks, the potatoes and onions absorb its flavorful juices, creating a delicious built-in side dish. With only simple pantry ingredients, this dish proves that an unforgettable dinner doesn’t require complicated techniques or specialty items.
Ingredients
- 1 whole chicken (about 4 to 5 pounds) or an equal amount of chicken drumsticks
- 4 large potatoes, peeled and cut into medium-sized chunks
- 2 large onions, peeled and sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme)
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 lemon, cut in half
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the Oven
Preheat your oven to 425°F (220°C). Roasting at a high temperature helps the chicken develop crisp, golden skin while remaining tender and juicy inside. - Prepare the Chicken
Rinse the chicken under cold water and pat it completely dry with paper towels. Drying the chicken thoroughly is important for crisping the skin. Make sure the cavity is empty and trim off any excess fat if needed. - Season the Chicken
Rub the entire chicken with olive oil, coating it evenly. In a small bowl, mix rosemary, thyme, paprika, salt, and black pepper. Rub this seasoning mixture all over the chicken, including under the skin where possible and inside the cavity for maximum flavor. - Add Aromatics
Place the lemon halves inside the cavity. The lemon will steam as it cooks, infusing the meat with a subtle citrus brightness. - Prepare the Vegetables
In a large bowl, combine the potatoes, onion slices, and minced garlic. Drizzle with a little olive oil and season lightly with salt and pepper. Toss until everything is evenly coated. - Assemble and Roast
Place the chicken in the center of a large roasting pan. Arrange the potatoes and onions around it in an even layer. Roast uncovered for about 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Baste occasionally if desired. - Halfway Stirring
About halfway through cooking, gently stir or flip the potatoes and onions to ensure they cook evenly and absorb the chicken drippings. - Rest the Chicken
Once done, remove the pan from the oven and allow the chicken to rest for 10 to 15 minutes before carving. Resting helps retain moisture and improves texture. - Serve
Carve the chicken and serve it alongside the roasted potatoes and caramelized onions. Sprinkle with freshly chopped parsley just before serving.
Tips and Variations
- For deeper flavor, marinate the chicken in the seasoning mixture overnight.
- Add whole garlic cloves or carrots to the roasting dish for additional vegetables.
- If the skin browns too quickly, cover loosely with foil during the last part of baking.
Serving Suggestions
This roasted chicken pairs well with a fresh green salad, steamed vegetables, or warm crusty bread. It also makes wonderful leftovers for sandwiches, wraps, and soups.