Roast in the preheated oven for 1 hour 20 minutes to 1 hour 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender. Baste the chicken with pan juices halfway through cooking for extra juiciness.
Rest and Serve
Let the chicken rest for 10-15 minutes before carving. Serve alongside the roasted potatoes, drizzling with any pan juices.
Tips & Variations
Add vegetables: Include carrots, onions, or parsnips with the potatoes for added flavor.
Crispier skin: Pat the chicken very dry and roast uncovered to achieve extra crispy skin.
Herb variations: Substitute or add sage, oregano, or tarragon for a different flavor profile.
Conclusion
This Roasted Chicken and Potatoes recipe is a classic done right: juicy, flavorful, and beautifully aromatic. It’s a simple yet impressive meal that the whole family will enjoy.
