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Roast Chicken and Potatoes in a large pan

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.

Course Dinner
Cuisine british
Keyword Buttermilk Roast Chicken
Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 55 minutes
Servings 6
Calories 691 kcal
Author Safira


  • 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


  1. Preheat the oven to 180 C/Gas 4.

  2. 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.

  3. Season the inside and outside of the chicken.

  4. Boil Potatoes in salted water for 20 minutes, drain and set aside.

  5. 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).

  6. 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.

  7. 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


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.

Nutrition Facts
Roast Chicken and Potatoes
Amount Per Serving
Calories 691 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Cholesterol 158mg53%
Sodium 366mg16%
Potassium 1471mg42%
Carbohydrates 48g16%
Fiber 6g25%
Sugar 4g4%
Protein 37g74%
Vitamin A 652IU13%
Vitamin C 62mg75%
Calcium 59mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.