Garlic Herb Roasted Chicken Potatoes (Print Version)

# Ingredients:

→ Chicken

01 - 1 whole chicken (approximately 1.8–2.3 kg)
02 - 4–6 garlic cloves, minced
03 - 2 tablespoons olive oil
04 - 1 lemon, zested and halved
05 - 2 teaspoons dried rosemary or 1 tablespoon fresh rosemary, chopped
06 - 2 teaspoons dried thyme or 1 tablespoon fresh thyme, chopped
07 - 1 teaspoon paprika
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
10 - Fresh herbs (optional; rosemary, thyme, parsley, for stuffing)

→ Baby Potatoes

11 - 450 g baby potatoes, halved or quartered
12 - 2 tablespoons olive oil
13 - 1 tablespoon garlic, minced
14 - Salt, to taste
15 - Freshly ground black pepper, to taste
16 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - Preheat oven to 220°C (425°F).
02 - Pat the whole chicken dry with paper towels. Combine olive oil, minced garlic, lemon zest, rosemary, thyme, paprika, salt, and pepper in a bowl. Rub the mixture thoroughly over and under the chicken skin. Place lemon halves and fresh herb sprigs inside the cavity if desired.
03 - Toss the halved or quartered baby potatoes with olive oil, minced garlic, salt, and pepper in a bowl until evenly coated.
04 - Set the chicken on a roasting rack or directly into a large roasting pan. Arrange the seasoned potatoes evenly around the chicken.
05 - Roast in preheated oven for approximately 75 minutes, or until the chicken's internal temperature reaches 75°C (165°F) at the thickest part of the thigh. Optional: Baste chicken with pan juices midway through roasting for extra moisture and flavor.
06 - For crispier skin, switch oven to broil for the final 3–5 minutes, monitoring closely to avoid burning.
07 - Remove chicken from oven and let rest for 10–15 minutes to allow juices to redistribute. Garnish potatoes with freshly chopped parsley during this time.
08 - Carve the chicken and serve alongside the roasted baby potatoes. Optional: Drizzle pan juices over the potatoes before serving.

# Notes:

01 - Ensure chicken is thoroughly dried to promote even browning and crisp skin.
02 - Resting the chicken before carving retains juiciness for tender meat.

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