Perfectly roasted chicken with crispy golden skin, juicy and tender meat, and flavorful baby potatoes roasted in a rich garlic-herb sauce. This comforting one-pan meal is packed with irresistible flavors and perfect for family dinners.

Ingredients

For the Chicken

• 1 whole chicken (about 1.5–2 kg)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper to taste
• Juice of 1 lemon

For the Potatoes

• 700 g baby potatoes, halved
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp rosemary
• Salt and pepper

Garnish

• Fresh parsley, chopped
• Lemon slices
• Fresh rosemary sprigs

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix olive oil, garlic, paprika, oregano, thyme, lemon juice, salt, and pepper.
3. Rub the mixture all over the chicken.
4. Toss the baby potatoes with olive oil, garlic, rosemary, salt, and pepper.
5. Place the chicken in a roasting pan and arrange the potatoes around it.
6. Roast for 1 hour 15 minutes or until the chicken is golden and reaches an internal temperature of 165°F (74°C).
7. Baste the chicken with pan juices halfway through cooking.
8. Garnish with fresh parsley, rosemary, and lemon slices before serving.

Chef Lea’s Tip

For extra juicy chicken, let it rest for 10 minutes before carving.