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Roast Chicken and roast potatoes in a tin

Roast Chicken with Crunchy Roast Potatoes Traybake

Roast Chicken with Crunchy Roast Potatoes Traybake - This is a great dinner for a cosy night in.

In this recipe, Roast Chicken is slathered in a Herby Garlic Lemon Butter. Then it is oven roasted to golden crispy perfection and it remains juicy on the inside.

It is served alongside the most divine crunchy on the outside fluffy on the inside roast potatoes that are cooked alongside the chicken in the tin! This is one of the BEST meals ever.

Course Dinner, Lunch, Lunch/Dinner, Roast Dinner, Sunday Roast
Cuisine british
Keyword Buttermilk Roast Chicken, Crunchy Roast Potatoes
Prep Time 3 hours 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings 6
Calories 816 kcal
Author Safira



  • 1 ½ l Chicken Stock or Lamb/Beef or Water with Salt
  • 1 ½ kg Potatoes Maris Piper or King Edward (Any floury variety), Peeled and chopped into 1 inch chunks
  • 250 ml Vegetable Oil
  • 2 ½ tbsp Cornflour
  • Course Salt


  • 2 Kg Chicken Cleaned, giblets removed
  • 100 g Butter
  • 8 cloves Garlic 2 Crushed and the other 6 left in their papery skins but lightly bashed
  • 20 g Fresh Tarragon Leaves removed and chopped (1 pack)
  • Course Salt and Pepper
  • 2 tbsp Olive Oil



  1. Bring stock to a boil and add Potatoes.

  2. Par boil for 10 minutes.

  3. Meanwhile preheat the oven to Gas mark 9/240 C.

  4. Add Oil to a deep large thick oven tray and place into the oven to warm up.

  5. Drain Potatoes in a colander. Set aside for 5 minutes. Place them back into pot. Sprinkle over Cornflour. Put lid on the pot and shake to rough up the edges. Season with Salt.

  6. Add Potatoes carefully to the hot oil in the tin and cook for 10 minutes.


  1. Turn the heat down to Gas Mark 7/220 C.

  2. Season the Chicken inside and outside.

  3. Combine Butter, Garlic, Tarragon, Salt and Pepper in a bowl and mix together to form a flavoured butter.

  4. Loosen Chicken skin with your fingers.

  5. Push butter underneath the skin and add any remaining butter on top.

  6. Add the Lemon to the Cavity and tie the legs together using twine.

  7. Drizzle Oil over Chicken and rub in. Season.

  8. Add Chicken and remaining Garlic in skins to tin. Nestle the Chicken on top of the Potatoes. Cook for 20 minutes.

  9. Turn heat down to Gas Mark 4/180 C.

  10. Cook for 1 hour to 1 hour 15 minutes until the Chicken is golden brown. Baste a couple of time during cooking. If the skin isn't colouring, crack the heat up for 5 - 10 minutes or place under a grill for 1 - 2 minutes.

  11. Rest for 10 minutes.

Recipe Notes

How long does it take to roast Chicken?

A 2 kg Chicken needs to be cooked for 1 hour 15 mins at 180C/GM4 and 10 minutes at 220C until  the juices run clear.

For any Chicken, it needs to be cooked for 20 minutes for every 500g/1lb at 180C.

Does this Chicken need Gravy?

I don't think it does. The herby Garlic Butter is enough but if you would like to serve it with a gravy then once the chicken has rested, remove it along with the potatoes to a serving platter.

Place the tray with the juices onto the hob squeezing out the garlic from the cloves.

Then as the liquid comes to a simmer, scrape the tin with a wooden spatula to remove all the crusty bits from the bottom of the tin.

Keep stirring.

You can add a little flour to thicken if needed and you can sieve the gravy too. You can also top the juices up with chicken stock.

Tips to make the best Roast Chicken and Potatoes

Potatoes - Parboil the Potatoes for 10 minutes in either salted water or chicken/beef stock. If the edges don't look rough/blurred, boil them a little longer. This is what creates crunch.

Cornflour - Cornflour adds to the crunch but Semolina or Plain Flour also work.

Butter - Use most of the butter under the skin for max flavour.

Chicken Broth - Use the leftover carcass and simmer with stock and veg such as carrots, celery/herbs/garlic to make a broth. Simmer for an hour.

Storage Instructions


This chicken can be kept in the fridge raw for up to 2 days.

The cooked chicken can be kept in the fridge for up to 4 days.


This chicken can be frozen in an airtight container for up to 3 months. To reheat, let it thaw in the fridge overnight, then roast as per instructions. 

It can be frozen cooked too. Thaw overnight and gently reheat on the stove top or in the oven.

Nutrition Facts
Roast Chicken with Crunchy Roast Potatoes Traybake
Amount Per Serving
Calories 816 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 18g
Cholesterol 163mg54%
Sodium 607mg26%
Potassium 1738mg50%
Carbohydrates 59g20%
Fiber 6g25%
Sugar 6g7%
Protein 42g84%
Vitamin A 793IU16%
Vitamin C 55mg67%
Calcium 104mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.