Oven-Roasted Chicken with Potatoes

Ah, classic comfort food! 🍗🥔 Oven-roasted chicken with potatoes is simple, flavorful, and perfect for a cozy dinner. Here’s a detailed guide:

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Oven-Roasted Chicken with Potatoes

Ingredients:

• 1 whole chicken (about 3–4 lbs), or chicken pieces (thighs/drumsticks)

• 4–5 medium potatoes, cut into chunks

• 3–4 tbsp olive oil

• 4 garlic cloves, minced

• 1 tsp paprika

• 1 tsp dried thyme (or rosemary)

• Salt and pepper to taste

• Optional: lemon wedges

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Instructions:

1. Preheat oven to 425°F (220°C).

2. Prepare chicken: Pat chicken dry with paper towels. Rub with olive oil, garlic, paprika, thyme, salt, and pepper. If using a whole chicken, you can stuff the cavity with lemon wedges for extra flavor.

3. Prepare potatoes: Toss potato chunks with olive oil, salt, pepper, and a little thyme.

4. Arrange in pan: Place chicken in a roasting pan or oven-safe skillet. Scatter potatoes around the chicken.

5. Roast:

   • Whole chicken: 1 hour 15 minutes to 1 hour 30 minutes (or until internal temp reaches 165°F/74°C).

   • Chicken pieces: 35–45 minutes (or until cooked through).

   • Toss potatoes halfway through for even roasting.

6. Rest: Let chicken rest for 10 minutes before carving. This keeps it juicy.

7. Serve: Plate chicken with golden, roasted potatoes and any pan juices drizzled on top.

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Pro Tips:

• Add vegetables like carrots, onions, or bell peppers for extra flavor.

• Basting the chicken with pan juices halfway through cooking makes it extra moist.

• For crispy skin, finish under the broiler for 2–3 minutes at the end.

If you want, I can give a one-pan shortcut version that makes cleanup super easy without losing flavor. Do you want me to do that?