Roasted Herb Chicken and Potatoes

Why You’ll Love Roasted Herb Chicken and Potatoes Recipe

You’ll love this recipe because it combines simple ingredients into a one‑pan feast that delivers both juicy chicken and flavorful veggies. The herb‑and‑soy marinade adds depth of flavor, the potatoes and onions roast alongside the bird for effortless timing, and the whole meal presents beautifully for a family dinner or special occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• baking potatoes

• soy sauce

• olive oil

• red wine vinegar

• garlic cloves, pressed

• dried oregano leaves, crumbled

• dried rosemary, crushed

• ground pepper

• large onion, thinly sliced

• whole roasting chicken

Directions

1. Preheat oven to 375 °F (190 °C). Line a large baking pan with foil.

2. Cut potatoes in half lengthwise, then cut each piece crosswise into about ½‑inch thick slices. In a small bowl, mix together soy sauce, olive oil, vinegar, garlic, oregano, rosemary and pepper.

3. Place potatoes and onion in the prepared pan. Drizzle about 1 tablespoon of the herb‑soy mixture over the vegetables and toss until evenly coated.

4. Discard giblets and neck from the chicken. Rinse the chicken under cold running water; drain and pat dry. Place chicken breast‑side up in the center of the pan, moving the vegetables aside. Brush the chicken (including inside the cavity) thoroughly with the remaining soy‑herb mixture.

5. Roast in the preheated oven until the chicken is no longer pink at the bone and juices run clear—about 1 hour 15 minutes. Brush the chicken again with the mixture and stir the vegetables every 30 minutes. A meat thermometer inserted into the thickest part of the thigh near the bone should read at least 165 °F (74 °C).

6. Remove from oven and let the chicken rest for 10 minutes before carving and serving.

Servings and timing

Makes 6 servings.
Prep time: 25 minutes.
Cook time: 1 hour 15 minutes.
Additional time (resting): 10 minutes.
Total time: approximately 1 hour 50 minutes.

Variations

• Swap the potatoes for a mix of fingerling potatoes and baby carrots for added color.

• Use fresh herbs instead of dried for a brighter flavor—such as fresh rosemary sprigs and fresh oregano leaves.

• For a citrus twist, add lemon wedges under and around the chicken before roasting.

• Add root vegetables like parsnips or turnips alongside the potatoes for variety.

• Use a spatchcocked chicken to reduce cooking time if desired.

Storage/Reheating

• Storage: Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3‑4 days.

• Freezing: You can freeze carved chicken pieces and roasted potatoes in freezer‑safe containers for up to 2 months.

• Reheating: Reheat in a 350 °F (175 °C) oven until warmed through (about 15‑20 minutes) to maintain crispness. Alternatively, microwave individual servings, but the texture may soften.

FAQs

What size chicken should I use?

A 4‑pound whole roasting chicken works well for this recipe to yield 6 servings.

Can I use chicken pieces instead of a whole chicken?

Yes. You can use chicken thighs or breasts, but adjust cooking time accordingly—pieces will cook faster than a whole bird.

Is it necessary to rinse the chicken?

Rinsing is optional; if you choose not to rinse, just pat the chicken dry thoroughly before applying the herb‑soy mixture.

Can I use low‑sodium soy sauce?

Absolutely—you can use low‑sodium soy sauce if you prefer a lighter salt content; you may want to adjust the seasoning elsewhere accordingly.

Can I make this recipe without soy sauce (for a different dietary restriction)?

Yes. You could substitute a mix of chicken broth and balsamic vinegar to maintain moisture and flavor while avoiding soy.

How can I ensure the potatoes and onions don’t become soggy?

Use a single layer of vegetables in the pan and stir them every 30 minutes as the recipe directs. Also, make sure the pan isn’t overcrowded so that roasting rather than steaming occurs.

How do I know when the chicken is done?

Use an instant‑read meat thermometer inserted into the thickest part of the thigh near the bone. It should register at least 165 °F (74 °C). Also ensure juices run clear when you pierce the thigh.

Can I cook this recipe in a different temperature or oven type?

You can adjust slightly, but 375 °F (190 °C) is ideal for even roasting. If using a convection oven, you may reduce the temperature by about 25 °F (≈15 °C) or shorten cooking time slightly.

What can I serve alongside this dish?

Simple green salad, steamed green beans, or a side of roasted Brussels sprouts complement this hearty meal nicely.

How can I make the skin of the chicken crispier?

Ensure the chicken is patted dry and placed breast‑side up. After about 1 hour of roasting, you could increase oven temperature to 425 °F (220 °C) for the last 10 minutes to crisp the skin while the vegetables rest.

Conclusion

This roasted herb chicken and potatoes recipe offers a satisfying, complete dinner that bridges simplicity and flavor. With minimal fuss and one pan, you’ll yield a juicy, well‑seasoned chicken paired with tender, herbed potatoes and onions—a comforting dish perfect for weeknight dinners or relaxed weekend meals alike.