dinnerDairy-freeGluten-free
Crispy Herb Roast Chicken & Potatoes
A one-pan roast chicken with golden potatoes and a lemon-herb finish.
1 hr 30 min4 servings620 cal4.9 (197)
The definitive Sunday roast, simplified. The chicken roasts over a bed of potatoes that crisp in the rendered fat, and a bright lemon-herb spoon-over at the end keeps it from feeling heavy. One pan, big payoff.
Ingredients
4 servings
Method
0 of 3 complete
Prep
Pat the chicken very dry and season generously inside and out. Toss potatoes with oil, salt, and thyme in a roasting pan.
Roast
Set the chicken on the potatoes and roast at 425F for 65 to 75 minutes until the juices run clear and the skin is deep gold.
Rest & finish
Rest 15 minutes. Squeeze lemon over everything and spoon the pan juices over the potatoes before carving.
Cook's notes
- Drying the skin is the single most important step for crispness.
- Rest the bird before carving so the juices redistribute.
Make it your own
- — Add garlic heads and shallots to the pan.
- — Swap potatoes for carrots and parsnips.
Common questions
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From our community
Grace T.2025-01-25
Foolproof. The potatoes soaking up the drippings are unreal.
