Roasted chicken and potatoes is what happens when dinner stops trying to be fancy and just wants to taste amazing. One pan, no drama, and somehow the potatoes always steal the show by soaking up all that chicken juice like they went to culinary school. It’s crispy, juicy, comforting—and hey, it doesn’t yell at you for using store-bought herbs.
Check out our Ground Chicken Stir Fry if you like meals that don’t mess around.
Table of Contents
Choosing the Best Chicken Cuts for Roasting with Potatoes
Whole Chicken vs. Chicken Thighs vs. Drumsticks
When you’re planning roasted chicken and potatoes, the cut of chicken you choose can make or break the dish. Each option offers its own perks:
- Whole Chicken: Great for feeding a crowd and delivering wow-factor on the table. It offers a variety of textures—juicy breast, tender thighs, and flavorful wings—but takes longer to roast (usually 1–1.5 hours).
- Chicken Thighs: The MVP of weeknight dinners. Thighs roast faster, stay juicy, and develop incredible flavor. Bone-in, skin-on thighs are especially perfect for this dish since the skin crisps up beautifully, and the bones add moisture.
- Drumsticks: A kid-friendly favorite and budget option. They roast quickly and soak up seasoning like a sponge, making them a great choice for flavorful one-pan meals. Plus, they pair well with potatoes that roast in 30–45 minutes.
So what’s the best pick? For quick weeknight meals, go with bone-in thighs or drumsticks. For Sunday-style dinners or meal prep, roast a whole chicken.
Skin-On vs. Skinless: Which Is Better?
- Skin-On: If you love that irresistible crispy texture and rich flavor, keep the skin on. As the chicken roasts, fat from the skin renders out and seeps into the potatoes, seasoning them naturally.
- Skinless: Better for lean eating. Just be sure to add a touch more oil or marinade to keep the meat from drying out.
If you’re after juicy meat and golden potatoes with minimal effort, bone-in, skin-on chicken thighs are your sweet spot. They balance flavor, moisture, and cook time beautifully.
Discover great ideas like Teriyaki Chicken Stir Fry with Noodles for even more delicious chicken-based dinners.
The Best Potatoes for Roasting with Chicken
Waxy vs. Starchy: What Type Roasts Best?
Not all potatoes roast the same. To get crispy edges and a tender interior, it’s key to pick the right type:
- Waxy Potatoes (Yukon Gold, Red Potatoes): These are top picks for roasted chicken and potatoes. They hold their shape well, have a creamy texture inside, and get beautifully golden outside. Yukon Golds especially strike that perfect balance between crispy and fluffy.
- Starchy Potatoes (Russets, Idaho): These crisp up well but tend to fall apart or become too soft, especially if overcooked or left in the oven too long with juicy chicken. They’re great if you like really crunchy textures but require more careful timing.
- All-Purpose Potatoes: These work well if you’re unsure—white or yellow potatoes offer a decent balance of starch and waxiness.
Cutting Techniques for Even Roasting
Size matters when roasting chicken and potatoes together. Uneven cuts lead to burnt pieces or undercooked centers.
Best practices:
- Cut potatoes into 1½ to 2-inch chunks. This size allows them to roast at the same rate as most chicken parts.
- If you’re using baby potatoes, halve them. No peeling needed—just wash and roast.
- Flat side down on the pan helps potatoes crisp up faster.
- Toss with oil, salt, pepper, and herbs before roasting to build a flavorful crust.
And here’s a trick: add potatoes to the oven 10 minutes before the chicken if you’re using denser varieties like Russets. They’ll get a head start and finish evenly with the meat.
Don’t miss our zesty Chicken and Green Bean Stir Fry for more poultry inspiration with veggie power.
Roasted Chicken and Potatoes Recipe
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Roasted Chicken and Potatoes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
Description
A classic and comforting dish featuring juicy roasted chicken with crispy golden potatoes, seasoned to perfection.
Ingredients
- 1 whole chicken (about 1.5 kg)
- 800g baby potatoes, halved
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh rosemary sprigs (optional)
Instructions
- Preheat the oven to 200°C (400°F).
- In a small bowl, mix olive oil, garlic, paprika, thyme, salt, and pepper.
- Rub the chicken thoroughly with the seasoning mixture.
- Place the chicken in a roasting pan.
- Arrange the halved potatoes around the chicken.
- Drizzle additional olive oil over the potatoes and season with salt and pepper.
- Add rosemary sprigs for extra aroma (optional).
- Roast for 1 hour and 15 minutes, or until the chicken is cooked through and skin is golden brown.
- Let the chicken rest 10 minutes before carving and serving with potatoes.
Notes
Use a meat thermometer to ensure the chicken reaches 75°C (165°F) internally. For extra crispy potatoes, turn them halfway through roasting.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 2g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg
Keywords: roasted chicken, potatoes, oven, comfort food, main course
Expert Cooking Tips for Juicy Chicken and Crispy Potatoes
Should You Boil Potatoes Before Roasting?
You can, but it’s not necessary—especially in a one-pan dish. Parboiling (boiling for 5–7 minutes) helps create ultra-crispy potatoes by softening the interior first. However, if you’re cooking them alongside chicken at 400°F, they’ll roast perfectly fine without the extra step.
When to parboil:
- If you’re using larger or starchy potatoes (like Russets)
- If you want that ultra-crispy pub-style potato crunch
- If you’re short on oven time and want to cut down roast time
Otherwise, just toss them raw in oil and herbs—they’ll soak up the chicken drippings and roast beautifully.
How to Season Both Chicken and Potatoes Together
Here’s where you turn simple into stunning. To make your roasted chicken and potatoes taste like they came out of a professional kitchen, try these flavor-boosting strategies:
Use a unified marinade:
Mix olive oil, minced garlic, lemon juice, paprika, dried thyme, salt, and pepper in a bowl. Toss both chicken and potatoes in the same mix to create consistent flavor across the dish.
Layer with fresh herbs and citrus:
Add rosemary sprigs, lemon wedges, or crushed garlic cloves directly to the pan. These will infuse everything as they roast.
Spice it up:
Want a kick? Add a teaspoon of smoked paprika or crushed red pepper flakes to the marinade.
Let it sit:
If you have time, let the chicken marinate for 20–30 minutes before baking. It deepens the flavor and keeps the meat juicy.
Looking for inspiration? Try our herby Spinach Artichoke Quiche to pair with your roasted dish for a fancy meal.
What to Serve with Roasted Chicken and Potatoes
While roasted chicken and potatoes are a full meal on their own, the right sides and sauces can elevate your dinner from “yum” to unforgettable. Whether you’re cooking for a weeknight dinner or hosting friends, here are some killer pairings to round out the plate.
Salad, Sauces, and Side Dish Pairings
Add color and freshness to balance the savory richness of your chicken and potatoes.
Top salad ideas:
- Arugula salad with lemon vinaigrette and shaved Parmesan
- Cucumber and tomato salad with red onions and feta
- Apple slaw with a light honey mustard dressing
Tasty sauces to drizzle or dip:
- Garlic aioli or lemon herb mayo
- Spicy harissa or chimichurri
- Classic homemade gravy
Other simple sides:
- Roasted green beans or asparagus
- Sauteed spinach with garlic
- Steamed broccoli with lemon zest
Wine and Beverage Pairings for a Full Meal
Pairing your meal with the right drink can tie the whole dinner together.
| Dish Style | Wine Pairing | Non-Alcoholic Option |
|---|---|---|
| Classic Garlic Butter | Chardonnay | Sparkling lemonade |
| Mediterranean | Sauvignon Blanc | Cucumber mint water |
| Spicy Paprika | Zinfandel or Rosé | Iced hibiscus tea |
And if you’re keeping it casual? A cold IPA or a crisp cider works beautifully with bold roasted flavors.
Storing and Reheating Leftovers the Right Way
Roasted chicken and potatoes isn’t just a great meal—it’s meal prep magic. Stored correctly, it tastes just as delicious the next day and can even be repurposed into new meals with ease.
How to Store and Reheat Without Drying Out
Keep your chicken moist and your potatoes tender with these easy storage tips:
To store:
- Let everything cool completely before storing.
- Transfer into an airtight container. For best results, store chicken and potatoes separately (this keeps textures better).
- Refrigerate for up to 4 days.
To freeze:
- Chicken freezes well for up to 3 months.
- Potatoes can get grainy when frozen, but mashed or chopped leftovers freeze better than whole roasted chunks.
To reheat:
- Oven method (best): Place in a baking dish, cover with foil, and bake at 350°F for 15–20 minutes until heated through. Uncover for the last 5 minutes for crisping.
- Microwave: Use a microwave-safe plate and cover loosely. Heat in 1-minute bursts to avoid overcooking.
- Air fryer: Want those potatoes crispy again? Pop them in the air fryer at 375°F for 5–8 minutes.
Can You Freeze Roasted Chicken and Potatoes?
Yes—but with a note of caution. While chicken freezes beautifully, potatoes can turn grainy unless mashed or sauced. If you know ahead of time you’ll freeze leftovers, consider mashing part of the batch or storing potatoes in a sauce like gravy to help preserve texture.
Let’s Be Real—You’re Gonna Make This
Roasted chicken and potatoes isn’t just a recipe—it’s your new weeknight wingman. Crispy, juicy, and basically foolproof. Now that you’ve got the tips, tricks, and flavor combos, there’s no excuse for boring dinners.
Ready to roast like a pro? Fire up that oven and show your sheet pan who’s boss.
Got leftovers or a twist of your own? Drop it in the comments—we’re all ears and tongs.
FAQ
Can you roast chicken and potatoes at the same time?
Absolutely! In fact, roasting them together not only saves time and dishes, but it also enhances flavor. The chicken juices drip into the potatoes, making them even more delicious. Just make sure the sizes are right: small potato chunks and evenly cut chicken pieces help everything roast evenly.
How long to cook chicken with potatoes in the oven?
At 400°F (204°C), bone-in chicken thighs or drumsticks with halved potatoes will roast beautifully in 40–45 minutes. Boneless cuts may only take 30–35 minutes, while whole chickens need closer to 60–75 minutes. Always check that the internal temperature of the chicken hits 165°F for doneness.
Is it better to roast chicken at 350 or 400?
Roasting at 400°F gives you crispy skin and tender, juicy meat—especially when cooking chicken with potatoes. While 350°F works for larger cuts or slow roasting, 400°F ensures everything finishes in under an hour with a crispier texture.
Should you boil potatoes before roasting?
Not necessary, especially for baby potatoes or Yukon Golds. But if you’re using starchy potatoes like Russets or want ultra-crispy edges, a quick parboil (5–7 minutes) can help. For most one-pan recipes, tossing raw potatoes with oil and seasoning works just fine.
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