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Roasted Chicken and Potatoes

Baking Masters shares a step-by-step guide to the perfect Roasted Chicken with a side of crispy potatoes. This comfort food classic is sure to be a hit at your dinner table!

roasted chicken

Nothing embodies the warmth and comfort of home cooking quite like a Roasted Chicken. Here at Baking Masters, we know that the joy of cooking lies not just in the final dish but also in the process, and our Roasted Chicken recipe encapsulates this journey. From the initial preparation to the mouth-watering aroma filling your home as it cooks, our Roasted Chicken recipe is more than a meal; it's a delightful culinary experience.

With its golden-brown crispy skin and succulent meat, Roasted Chicken is a universally beloved dish. Its versatility allows it to be paired with a myriad of side dishes, making it a star of family dinners and festive gatherings alike. In today's post, we will walk you through the steps of our tried-and-true Roasted Chicken recipe and share the secrets of achieving a perfectly cooked, juicy chicken every time.

To complement our Roasted Chicken, we've also included a simple yet delicious side dish in this recipe - Roasted Potatoes. The rustic charm of Roasted Potatoes marries beautifully with the chicken, their crispy edges and fluffy interiors making them the perfect accompaniment. So, roll up your sleeves and preheat your ovens as we embark on this delectable journey with our Roasted Chicken recipe.

Roasted Chicken and Potatoes


For the Chicken:

  • 1 whole chicken (about 3-4 lbs)

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • 2 teaspoons dried thyme

  • 2 cloves garlic, minced

  • 1 lemon, halved

For the Potatoes:

  • 1 lb baby potatoes, halved

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • 1 teaspoon dried rosemary


  1. Preheat your oven to 425°F (220°C). In a roasting pan, place the chicken. Rub olive oil over the chicken and season it with salt, pepper, dried thyme, and minced garlic. Stuff the cavity with the halved lemon.

  2. In a mixing bowl, toss the halved baby potatoes with olive oil, salt, pepper, and dried rosemary until they are evenly coated.

  3. Arrange the potatoes around the chicken in the roasting pan. Roast in the preheated oven for about 1 hour and 20 minutes or until the chicken is fully cooked and juices run clear. The potatoes should be golden brown and crispy.

  4. Remove from the oven and let the chicken rest for 10 minutes before carving. Serve the roasted chicken with the crispy potatoes on the side.

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