Roasted Chicken with Potatoes

This is my favorite way to roast up a whole chicken. This Roasted Chicken is flavored with garlic, butter, and herbs. It is moist and the skin comes out perfectly crispy every time. The steps in this recipe are simple and the ingredients are minimal. 

You can serve this with the side dish of your choice like Easy Pasta Salad. 

How to Make Roasted Chicken with Potatoes 

A whole baked chicken is a nourishing comfort meal everyone should make.

• Start by chopping potatoes and butternut squash. I find it easier to buy precut squash. Place them in your dutch oven and toss them in olive oil and spices, set aside.  



• Next get a 3 – 3.5-pound chicken. Remove giblets inside the chicken cavity. Pat chicken dry with paper towels. Try to dry the skin as much as possible it will create crispier skin.
• Place the chicken breast side up on a wire rack with a baking sheet under it.
• Add salt inside the chicken cavity. Then brush the entire chicken with melted butter and rub minced garlic all over.  
• Place lemon, onion garlic, and oregano sprigs inside the chicken cavity.
• In a small bowl combine garlic powder, onion salt, oregano, smoked paprika, and salt. Rub this seasoning onto the chicken, then place chicken on top of potatoes. 

• Roast chicken uncovered.

Love easy and delicious dinners also try:

• Tostadas { 15-minute meal}
• Hibachi Style Chicken Veggies + Sauce
• Juicy Indoor Burgers + Sauce
• Teriyaki Chicken Skewers
• Mexican Orange Chipotle Chicken
• Perfectly Baked Chicken Drumsticks with Amazing Marinade!

Yield: 4-5 people

Roasted Chicken with Potatoes

Print

This easy Roasted Chicken recipe is roasted to crispy-skin perfection and full of flavor in every bite. With the potatoes and butternut squash on the bottom of the pan you got yourself a delicious complete meal!

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Additional Time

Total Time 1 hour 25 minutes

Ingredients

Potatoes

• 4 cups russet potatoes cut 1-inch pieces
• 1 cup butternut squash cut in 1-inch pieces
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 cloves garlic cloves, minced
• 1/4 tsp salt
• 2 tbsp olive oil

Chicken

• 1 whole chicken, 3- 3 1/2 pounds 
• 4 tbsp butter, melted
• 4 garlic cloves, minced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp oregano
• salt to taste, I used 3/4 tsp
• 1 lemon, halved
• 1/2 small white onion, skin removed
• 3 springs oregano, fresh (can sub rosemary)
• 6 cloves garlic, peeled

Instructions

1. Preheat oven to 450 degrees F.
2. Place potatoes and butternut squash at bottom of dutch oven. Toss them in olive oil, garlic powder, onion powder, minced garlic, and salt. Set aside.
3. Remove giblets from the chicken cavity. And pat chicken dry with paper towels. Pat chicken as dry as possible.
4. Place the chicken breast side up on a wire rack with a baking sheet under it.
5. Add salt inside the chicken cavity. Then brush the entire chicken with melted butter and rub minced garlic all over.  
6. Place lemon, onion, garlic, and oregano sprigs inside the chicken cavity.
7. In a small bowl combine garlic powder, onion salt, oregano, smoked paprika, and salt. Rub this seasoning onto the chicken. then place chicken on top of potatoes. 
8. Roast chicken at 450 for 15 minutes, uncovered.
9. Turn down heat to 375 and bake for 1 hour 15 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
10. Remove chicken from oven and let it rest 10-15 minutes and base with juices before cutting. Enjoy!