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Savory Herb Roasted Chicken is a timeless dish that brings warmth and comfort to the dining table. Known for its tender, juicy meat and crispy skin, this recipe pairs beautifully with flavorful roasted baby potatoes, making it an ideal choice for family gatherings or a cozy weeknight dinner. The enticing combination of fresh herbs and zesty lemon not only adds a delightful aroma but also enhances the overall taste, making it an instant favorite among home cooks and food enthusiasts alike. In this article, we will delve into the steps to create this mouth-watering meal, explore the benefits of each ingredient, and offer tips for achieving the perfect roast that will impress your loved ones.

Herb Roasted Chicken with Baby Potatoes

Discover the mouth-watering delight of Savory Herb Roasted Chicken with Baby Potatoes. This recipe combines tender, juicy chicken with crispy skin, infused with fresh herbs like rosemary and thyme, and brightened by zesty lemon. Perfect for family gatherings or cozy weeknight dinners, the chicken is paired with flavorful baby potatoes that soak up all the delicious drippings. Follow our step-by-step instructions for a delicious meal that will impress everyone at your table!
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Ingredients
  

1 whole chicken (about 4-5 lbs)

1 lb baby potatoes (halved)

4 cloves garlic (minced)

2 lemons (cut into wedges)

1 onion (quartered)

1/4 cup olive oil

2 tablespoons fresh rosemary (chopped)

2 tablespoons fresh thyme (chopped)

1 tablespoon fresh parsley (chopped)

Salt and pepper (to taste)

1 teaspoon paprika

1 teaspoon garlic powder

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and position the rack in the center.

    Prepare the Chicken: Pat the whole chicken dry with paper towels. This helps to achieve a crispier skin. Season the inside of the chicken with salt, pepper, and half of the minced garlic.

      Seasoning Mixture: In a bowl, combine the olive oil, remaining minced garlic, chopped rosemary, thyme, parsley, salt, pepper, paprika, and garlic powder. Mix well until combined.

        Coat the Chicken: Rub the seasoning mixture generously all over the chicken, ensuring it’s well coated. Don’t forget to rub some under the skin of the breast for extra flavor.

          Add Vegetables: In a large roasting pan or oven-safe skillet, place the halved baby potatoes, onion quarters, and lemon wedges. Drizzle with a little olive oil, season with salt and pepper, and toss to coat evenly. Make space in the center of the potatoes for the chicken.

            Roast the Chicken: Place the seasoned chicken on top of the vegetables in the roasting pan. Transfer to the preheated oven and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh and the juices run clear.

              Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute, keeping the meat moist.

                Serve: Carve the chicken, and serve it alongside the roasted baby potatoes and vegetables. Drizzle some of the pan juices over the chicken for added flavor.

                  Prep Time, Total Time, Servings: 15 min | 1 hr 30 min | 4-6 servings