Whole Roast Chicken Potatoes: 1 Perfect Meal

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Whole Roast Chicken Potatoes has been a staple in my kitchen for years, ever since I first tried my hand at roasting a full bird. I remember the first time I pulled a golden, aromatic chicken from the oven, surrounded by tender, crispy potatoes—it filled my entire home with an irresistible scent. My family’s eyes lit up, and I knew I had found a winner. This easy whole roast chicken and potatoes recipe isn’t just a meal; it’s a comforting experience, a perfect Sunday dinner that brings everyone together. The skin is wonderfully crisp, the meat is unbelievably juicy, and those potatoes, infused with all the savory drippings, are pure magic. Let’s get cooking!

Why You’ll Love This Whole Roast Chicken Potatoes

I genuinely believe this recipe will become a new favorite in your home. Here’s why I adore making this delicious whole roast chicken potatoes:

• Incredible Flavor: The chicken is infused with a tangy tarragon mustard sauce, making every bite incredibly juicy and flavorful.
• Effortless Prep: With minimal hands-on time, you can get this full roasted chicken with potatoes into the oven quickly, perfect for busy evenings.
• Nutritious Meal: It’s a balanced meal with lean protein, healthy fats, and plenty of vegetables, making it a wholesome choice.
• Budget-Friendly: Cooking a whole chicken is often more economical than buying individual cuts, stretching your grocery budget further.
• Family Favorite: This comforting and hearty meal is always a hit with both kids and adults, making dinner time a breeze.
• One-Pan Wonder: All the magic happens in one pan, meaning fewer dishes to wash and more time to enjoy your evening.

Ingredients for Whole Roast Chicken Potatoes

Gathering your ingredients is the first step to creating this incredible meal. Here’s everything you’ll need for this delicious whole roast chicken potatoes dish:

• 3 tablespoons whole-grain mustard – This forms the base of our flavorful marinade, adding a tangy depth.
• 1 tablespoon extra-virgin olive oil – Used for both the marinade and roasting the vegetables.
• 1 tablespoon apple cider vinegar – Brightens the marinade and tenderizes the chicken.
• 2 teaspoons brown sugar – Balances the mustard’s tang and helps create a beautiful caramelized crust.
• 2 cloves garlic, minced – Essential aromatic for the marinade, infusing the chicken with savory notes.
• 1 (4-to 5-pound) whole chicken – The star of our show! Look for a fresh, good-quality bird for the best results.
• 1 tablespoon plus 1 teaspoon kosher salt – Crucial for seasoning both the chicken and vegetables.
• ¼ teaspoon freshly cracked black pepper, plus more for serving – Adds a subtle spice that complements the other flavors.
• 3 large leeks, trimmed and thinly sliced (about 3 cups) – These create a fragrant, tender bed for the chicken to roast on.
• 4 cloves garlic, thinly sliced – Adds another layer of savory aroma to the roasting pan.
• 2 lemons, thinly sliced – Provides bright, zesty notes to the chicken and pan juices.
• 1 pound smallish new potatoes or petite gold potatoes – These are the perfect size for roasting alongside the chicken, absorbing all the delicious pan drippings. For the best whole roasted chicken with potatoes, choose firm, unblemished spuds.
• 1 cup white wine – Deglazes the pan and adds depth to our luscious sauce.
• 1 tablespoon chopped fresh tarragon, plus more for serving – Its unique anise-like flavor pairs beautifully with chicken and mustard.
• 4 tablespoons salted butter, cold – Whisked in at the end to create a rich, glossy pan sauce.

How to Make Whole Roast Chicken Potatoes

Making this delicious roasted whole chicken with potatoes is simpler than you might think. Just follow these steps, and you’ll have a show-stopping meal that tastes like it took hours!

1. Step 1: First, prepare your mustard marinade. In a small bowl, I combine the whole-grain mustard, 1 tablespoon olive oil, apple cider vinegar, brown sugar, and two minced garlic cloves. This creates a beautifully tangy and aromatic paste for our chicken.
2. Step 2: Now, let’s season the chicken. I sprinkle the whole chicken evenly with 1 tablespoon plus 1 teaspoon of kosher salt and ¼ teaspoon of black pepper. Then, I generously rub the prepared mustard mixture all over the bird, making sure every inch is coated for maximum flavor and a gorgeous golden crust.
3. Step 3: Next, prepare the roasting base. I arrange the thinly sliced leeks and four sliced garlic cloves in the bottom of a large cast-iron skillet or braiser. Then, I drizzle them with 1 tablespoon of olive oil, layer the lemon slices on top, and pour in the white wine. This creates a fragrant, tender bed that will infuse our entire roasted chicken with potatoes with incredible flavor.
4. Step 4: Place the seasoned whole roast chicken potatoes breast-side up on top of the leek and lemon bed. For even cooking and a neat presentation, I often tie the legs together with kitchen string and tuck the wing tips under the body.
5. Step 5: Time for the starches! In a large bowl, I toss the potatoes with the remaining 1 tablespoon of olive oil and 1 teaspoon of kosher salt. Then, I nestle these seasoned potatoes around the chicken in the skillet. They’ll roast alongside, soaking up all the delicious pan juices and becoming wonderfully crispy.
6. Step 6: Preheat your oven to 375°F (190°C). Then, roast the whole roast chicken potatoes for about 15 minutes per pound. For a 4-to 5-pound chicken, this usually takes approximately 1 hour to 1 hour 15 minutes. About 20 minutes before the estimated end time, I start checking the internal temperature with a meat thermometer. It should reach 165°F (74°C) in the thickest part of the thigh, avoiding the bone.
7. Step 7: Once cooked, I carefully transfer the whole roast chicken to a cutting board and let it rest for 10 minutes. This resting period is crucial for allowing the juices to redistribute, ensuring every slice is tender and incredibly juicy.
8. Step 8: While the chicken rests, I stir the chopped fresh tarragon and cold butter into the leeks and potatoes in the roasting pan. I continue stirring until the butter melts and the sauce thickens slightly, creating a rich, flavorful pan sauce. Finally, I carve the chicken and serve it drizzled with this amazing pan sauce, garnished with a little extra tarragon if I’m feeling fancy. Enjoy your perfect oven-roasted chicken and potatoes!

Pro Tips for the Best Whole Roast Chicken Potatoes

I’ve learned a few tricks over the years that guarantee a perfect whole roast chicken potatoes dinner every single time. These simple tips will elevate your roasting game, ensuring juicy meat, crispy skin, and perfectly tender potatoes.

• Always start with a room temperature chicken. This helps it cook more evenly and prevents the outside from drying out before the inside is done.
• Don’t overcrowd the pan. Giving the potatoes and leeks space ensures they roast rather than steam, leading to better texture and flavor for your entire roasted chicken and potato recipe.
• Pat the chicken very dry before seasoning. Moisture on the skin is the enemy of crispiness!
• Use a good quality meat thermometer. It’s the only way to truly know when your chicken is perfectly cooked without overdoing it.

What’s the secret to perfect crispy skin on your whole roast chicken?

The key to truly crispy skin on your whole roast chicken is two-fold: patting it completely dry before seasoning and ensuring a high initial oven temperature. I also make sure to rub the mustard mixture evenly, which helps promote a beautiful, golden-brown crust. For the best oven-roasted chicken and potatoes, don’t skimp on the drying!

Can I make this oven-roasted chicken and potatoes ahead of time?

Absolutely! You can prepare the mustard marinade and apply it to the whole roast chicken up to 24 hours in advance. Keep it covered in the refrigerator. You can also chop the leeks and slice the garlic and lemons ahead of time. Just assemble and roast on the day you plan to serve your delicious oven-roasted chicken and potatoes.

How do I avoid common mistakes with whole roast chicken and potatoes?

To avoid a dry whole roast chicken potatoes, don’t overcook it – always use a meat thermometer. Another common mistake is not resting the chicken; this is crucial for juicy meat. Also, make sure not to overcrowd the roasting pan, as this can lead to soggy potatoes instead of beautifully roasted ones.

Best Ways to Serve Whole Roast Chicken Potatoes

Once your glorious whole roast chicken potatoes emerges from the oven, golden and fragrant, the serving possibilities are delightfully simple. My favorite way to present this dish is straight from the roasting pan to the table, allowing everyone to admire the beautiful, full roasted chicken with potatoes before carving. The leeks and pan juices create a natural, flavorful sauce that perfectly complements the tender chicken and crispy potatoes.

For a complete meal, I often serve it alongside a simple green salad with a light vinaigrette to add a fresh, vibrant contrast. Another fantastic option is steamed green beans or asparagus, which offer a lovely crunch and additional color. This entire roasted chicken and potato recipe truly shines as a hearty Sunday dinner, but it’s also elegant enough for a special gathering. The beauty of this one-pan wonder is that it’s a meal in itself, requiring very little else to make it feel special and satisfying.

Nutrition Facts for Whole Roast Chicken Potatoes

I’ve calculated the nutritional breakdown for this delicious whole roast chicken potatoes recipe, based on approximately 1/6 of the total yield. This provides a helpful guide for those monitoring their intake, offering a balanced and satisfying meal.

• Calories: 450
• Protein: 40g
• Fat: 25g
• Saturated Fat: 9g
• Unsaturated Fat: 14g
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 3g
• Sodium: 700mg
• Cholesterol: 120mg

Nutritional values are estimates and may vary based on specific ingredients used and preparation methods for your oven-roasted chicken and potatoes.

How to Store and Reheat Whole Roast Chicken Potatoes

I always make sure to have leftovers of this amazing whole roast chicken potatoes because it reheats beautifully! First, allow any leftover chicken and potatoes to cool completely at room temperature, which usually takes about 30-60 minutes. This prevents condensation and keeps everything fresh.

For refrigeration, transfer the cooled roasted whole chicken and potatoes to an airtight container. It will keep well in the fridge for 3-4 days. For longer storage, you can freeze individual portions. Place them in freezer-safe containers or heavy-duty freezer bags, and they’ll stay good for up to 3 months. This is a fantastic way to enjoy easy whole roast chicken and potatoes on a busy weeknight!

To reheat, I prefer using the oven. Place the chicken and potatoes in an oven-safe dish, cover loosely with foil, and warm at 300°F (150°C) for about 20-25 minutes, or until heated through. This method helps keep the chicken moist and the potatoes from getting soggy. You can also use a microwave for quicker reheating, but the texture might not be as crisp.

Frequently Asked Questions About Whole Roast Chicken Potatoes

Can I use different types of potatoes for my whole roast chicken potatoes?

Absolutely! I often experiment with different varieties. While new potatoes or petite gold potatoes are excellent for this recipe, you can also use Yukon Golds, red potatoes, or even fingerlings. Just ensure they are cut into roughly 1-inch pieces so they cook evenly alongside the whole roast chicken potatoes. The key is to choose waxy or all-purpose potatoes that hold their shape well during roasting, giving you delicious oven-roasted chicken and potatoes.

What if I don’t have white wine for this roasted whole chicken with potatoes?

No problem at all! If you prefer not to use white wine, you can easily substitute it with chicken broth. The broth will still provide moisture and flavor to the leeks and pan sauce, ensuring your whole roast chicken potatoes remains juicy and delicious. I’ve used broth many times, and the results are still fantastic.

How do I know when my whole roast chicken potatoes are fully cooked?

The most reliable way to tell if your whole roast chicken potatoes are done is to use a meat thermometer. Insert it into the thickest part of the thigh, making sure not to touch the bone. The internal temperature should reach 165°F (74°C). The juices should also run clear when you pierce the chicken. The potatoes should be tender when pierced with a fork and beautifully golden brown.

Can I add other vegetables to this one-pan whole roast chicken and potatoes?

Yes, definitely! This recipe is incredibly versatile. I love adding other hearty vegetables like carrots, parsnips, or even Brussels sprouts. Just make sure to cut them into similar-sized pieces as the potatoes so they cook evenly. Add them to the pan when you add the potatoes for a more varied and colorful one-pan whole roast chicken potatoes meal.

Variations of Whole Roast Chicken Potatoes You Can Try

I love how adaptable this whole roast chicken potatoes recipe is! Once you’ve mastered the basic technique, you can easily switch things up to suit your taste or dietary needs. Here are a few of my favorite ways to vary this delicious dish:

• Mediterranean Twist: For a bright, herbaceous flavor, swap the tarragon for fresh oregano and rosemary. Add Kalamata olives and cherry tomatoes to the pan along with the potatoes for a vibrant, sun-drenched roasted whole chicken with potatoes.
• Spicy Kick: If you love a bit of heat, mix a teaspoon of smoked paprika and a pinch of cayenne pepper into the mustard marinade. You can also add a few sliced jalapeños to the pan with the leeks. This makes for a wonderfully zesty and spicy oven-roasted chicken and potatoes.
• Root Vegetable Medley: Instead of just potatoes, try adding other root vegetables like carrots, parsnips, or sweet potatoes. Cut them into similar-sized chunks as the potatoes so they cook evenly. This creates a hearty and colorful entire roasted chicken and potato recipe, perfect for a cold evening.
• Lemon Herb Infusion: For a simpler, classic flavor, omit the mustard and instead stuff the chicken cavity with extra lemon wedges, garlic cloves, and fresh thyme and rosemary sprigs. Rub the skin with olive oil, salt, and pepper for an aromatic and juicy whole roast chicken and potatoes.

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