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Herb-Infused Roasted Chicken with Crispy Baby Potatoes is a dish that embodies comfort and warmth, making it a timeless favorite for families and gatherings. This culinary masterpiece marries the succulent flavors of roasted chicken with the crispy texture of perfectly roasted baby potatoes. The dish is not only a feast for the palate but also a visual delight, as the golden-brown chicken sits proudly beside the vibrant hues of the potatoes, all enhanced by a medley of fresh herbs.

Herb Roasted Chicken with Baby Potatoes

Discover the warmth and comfort of Herb-Infused Roasted Chicken with Crispy Baby Potatoes. This delightful dish features succulent chicken infused with fresh herbs like rosemary, thyme, and parsley, combined with crispy, golden baby potatoes. Perfect for family gatherings or special occasions, this recipe guides you through selecting quality ingredients and mastering the cooking process, ensuring a mouthwatering experience in every bite. Elevate your mealtime with this classic favorite!
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Ingredients
  

1 whole chicken (about 4-5 pounds)

2 cups baby potatoes (halved)

4 tablespoons olive oil

4 cloves garlic, minced

1 lemon (zested and juiced)

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

Salt and pepper, to taste

1 teaspoon paprika

½ teaspoon onion powder

½ teaspoon cayenne pepper (optional)

Zest of 1 lemon, for garnish

Instructions
 

Preheat the Oven:

    Preheat your oven to 425°F (220°C).

      Prepare the Chicken:

        Rinse the chicken under cold water and pat it dry with paper towels. Place it in a large roasting pan.

          Make the Herb Mixture:

            In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, chopped rosemary, thyme, parsley, salt, pepper, paprika, onion powder, and cayenne pepper (if using).

              Season the Chicken:

                Gently loosen the skin of the chicken around the breasts and thighs with your fingers, being careful not to tear it. Rub half of the herb mixture directly onto the meat under the skin. Use the remaining mixture to coat the outer surface of the chicken.

                  Prepare the Potatoes:

                    In a mixing bowl, toss the halved baby potatoes with the remaining tablespoon of olive oil, salt, and pepper until well coated.

                      Arrange in the Pan:

                        Scatter the seasoned baby potatoes around the chicken in the roasting pan.

                          Roast the Chicken:

                            Place the roasting pan in the preheated oven. Roast for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear. Stir the potatoes halfway through cooking for even browning.

                              Let it Rest:

                                Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat.

                                  Serve:

                                    Carve the chicken and serve it alongside the crispy baby potatoes. Garnish with fresh lemon zest and additional herbs for a pop of color and flavor.

                                      Prep Time, Total Time, Servings: 15 min | 1 hr 30 min | 4-6 servings