There is nothing more heartwarming then returning home to the aroma of Roast Chicken and Potatoes.
Oozing with the flavour of sweet roasted Garlic, zingy Lemon and Tarragon, this recipe is incredibly easy to make and is ready in under 2 hours.
Roast Chicken and Potatoes
A delicious and juicy roast chicken served with perfectly roasted potatoes is the ultimate Sunday meal for us.
Tarragon imparts the most bittersweet and divine flavour to Chicken.
It is my absolute favourite herb to add to Chicken.
The flavour is unique – similar to Fennel and almost licorice/anise like.
This is a simple wholesome midweek meal for the family but if you are short on time, it makes a delicious weekend meal too.
This is one of my go-to dishes but nowadays my husband tends to make it because it is super easy to make and he loves making it.
It is great for when you have guests coming over because it is so low fuss.
I like to serve this alongside a butterhead salad with a simple mustard and lemon dressing.
Ingredients in this recipe
To make this easy dinner, you will need the following:
Full Skin on Chicken = gorgeous, golden crispy skin.
Baby potatoes – you can also use regular potatoes chopped into small pieces.
Garlic Bulbs – roasted these become sweeter and more delicate in flavour.
Tarragon – You can use any herbs or dried Italian seasoning if you prefer.
Lemon
Chicken Stock
Olive Oil and Butter
Salt and Pepper
HOW TO MAKE THE BEST ROAST CHICKEN AND POTATOES
It is so easy to make this meal in just a few simple steps:
Preheat the oven to Gas Mark 4/180 C.
Add Garlic Bulbs to foil, drizzle over oil and sprinkle over salt.
Close the foil.
Bake for 40 mins.
Allow to cool and squeeze the Garlic out.
Make a flavoured butter by combining the roasted Garlic, Tarragon, Pepper and Butter.
Boil Potatoes in salted water for 20 minutes, drain and set aside.
Add Potatoes to tin and drizzle over Olive Oil.
Pour in Stock.
Spread Butter under the skin and all over the Chicken.
Add Chicken on top.
Tie legs together with twine (Optional).
Roast 1 hour.
Turn the heat up to 230 C/GM 8. Roast for a further 15 minutes.
Remove from oven. Take the Chicken out and place on a plate to rest.
TIPS FOR MAKING ROAST CHICKEN AND POTATOES
Make sure the Chicken is out of the Fridge for 20 minutes before cooking.
Make it your own by using Butternut Squash instead.
Use your favourite Herb such as Rosemary or Thyme.
How to store
Transfer any leftovers in an airtight container, and refrigerate for up to 4 days.
To reheat, place in the microwave and heat till warmed through.
More Roast Recipes:
Preserved Lemon, Cumin and Thyme Roast Chicken
Home Made Aunt Bessie Style Roast Potatoes
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Recipe adapted from this recipe by the brilliant Melissa Thompson.
It is similar to this recipe that I usually make with added rice but when I saw the brilliant idea for adding roasted Garlic, I just had to try it and it was worth it!
Roast Chicken and Potatoes
There is nothing more heartwarming then returning home to the smell of Roast Chicken and Potatoes.
Oozing with the flavour of sweet roasted Garlic, zingy Lemon and Tarragon, this recipe is incredibly easy to make and is ready in under 2 hours.
Ingredients
- 2 kg Skin on Chicken
- 3 Garlic Bulbs Excess papery skin from the top of the Bulb removed
- 5 tbsp Olive Oil Divided
- Coarse Salt and Pepper
- 1 ½ kg Baby Potatoes
- Small Bunch Tarragon Chopped
- 125 g Butter
- 500 ml Chicken Stock
- 1 Lemon halved
Instructions
-
Preheat the oven to 180 C/Gas 4.
-
Add Garlic Bulbs to foil, drizzle over Oil and sprinkle over Salt and Pepper. Close the foil enclosing the Garlic within. Bake for 45 mins. Allow to cool and squeeze the Garlic out.
-
Season the inside and outside of the chicken.
-
Boil Potatoes in salted water for 20 minutes, drain and set aside.
-
Place the Tarragon, Garlic and Butter in a bowl and beat until combined. Season with salt and pepper. Loosen the skin over the Chicken by gently pushing your fingers underneath it. Now push the butter under the skin so that it covers the whole crown. Tie legs together with twine (Optional).
-
Add Potatoes to tin and drizzle over Olive Oil. Pour in Stock. Add Chicken on top. Season the outside of the chicken with salt and pepper. Add Lemon into the cavity. Roast 1 hour.
-
Turn the heat up to 230 C/GM 8. Roast for a further 15 minutes to crisp up the skin and potatoes. Remove from oven. Extract the Lemon. Take the Chicken out, cover with foil and place on a plate to rest for 10 - 15 minutes.
Recipe Notes
TIPS FOR MAKING ROAST CHICKEN AND POTATOES
Make sure the Chicken is out of the Fridge for 20 minutes before cooking.
Make it your own by using Butternut Squash instead.
Use your favourite Herb such as Rosemary or Thyme.
How to store
Transfer any leftovers in an airtight container, and refrigerate for up to 4 days.
To reheat, place in the microwave and heat till warmed through.
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