Roasted Chicken and Red Potatoes with Rosemary
There is nothing quite so beautiful, delicious and comforting as a roasted chicken with potatoes. It’s a simple, delicious, easy meal — and it looks like you worked so hard. My favorite is this Roasted Chicken and Red Potatoes with Rosemary. Sometimes I add carrots to the mix or roast carrots and cauliflower separately.

Why You Will Love This Roasted Chicken Recipe
- It’s An Easy One-Pan Meal! One pan, and you pop it into the oven. What could be better?
- It’s Delicious. Of course!
- It’s Impressive. Pull this dish out for your family or visitors, and they’ll think you worked so hard on it.
- Perfect for a Holiday Dinner. Aren’t feeding a crowd at the holidays? This is the perfect easy holiday meal for 2-4 people.
Make In a Cast Iron Skillet or Roasting Pan
I have always roasted meats in a roasting pan. I guess because that’s the way my mom did it … and because you can fit a lot of veggies around the chicken in a roasting pan, which is important when you have a hungry crowd to feed.
But these days, I am in love with making anything and everything I can in my cast iron skillet. Everything made in it tastes just a little extra delicious.
With that said, you can make this in a large 12-inch cast iron skillet, another large oven-proof skillet or a roasting pan. Your choice!
Ingredients You’ll Need for This Recipe
- 1 whole chicken
- 3 cloves of garlic
- 1/2 onion, sliced into large slices
- 3 sprigs of fresh rosemary
- 1 tsp salt
- 1 Tbsp olive oil
- salt and pepper to taste
- 5-7 small to medium potatoes (more if you use the really small ones)

How to Make Roasted Chicken and Red Potatoes
- Preheat oven to 450 degrees Fahrenheit
- Clean the chicken, remove the bag inside and pat dry
- Place it in a cast iron skillet or casserole dish
- Rub 1 tsp of salt inside the chicken cavity
- Add a little pepper
- Peel 3 cloves of garlic and place them inside the cavity
- Place 1/2 of the half of sliced onion inside the cavity
- Wash and cut the potatoes in half (leave whole if small round potatoes; cut in fourths if large – I used a medium-sized red potato)
- Place the potatoes around the chicken
- Add the remaining slices of onion
- Add a little salt, pepper and sprigs of rosemary
- Bake for 45 minutes in oven
- You may want to add salt and pepper to taste when it’s done (I taste half a potato and then add salt and pepper to taste)
Looking for another way to make a whole chicken? Try my Instant Pot Whole Rosemary Chicken and Vegetables recipe!

Roasted Chicken with Red Potatoes and Rosemary
Ingredients
- 1 whole chicken
- 3 cloves of garlic
- 3 sprigs of fresh rosemary
- 1 tsp salt
- 1 Tbsp olive oil
- salt and pepper to taste
- 5-7 small to medium red potatoes (more if they’re really small)
- 1 large carrot
Instructions
- Preheat oven to 450 degrees Fahrenheit
- Clean the chicken, remove the bag inside and pat dry
- Place it in a cast iron skillet or casserole dish
- Rub 1 tsp of salt inside the chicken cavity
- Add a little pepper
- Peel 3 cloves of garlic and place them inside the cavity
- Place 1/2 of the half of sliced onion inside the cavity
- Wash and cut the potatoes in half (leave whole if small round potatoes; cut in fourths if large – I used a medium-sized red potato)
- Place the potatoes around the chicken
- Add the remaining slices of onion
- Wash, peel and cut carrots
- Add a little salt, pepper and sprigs of rosemary
- Bake for 45 minutes in oven (or until completely cooked)
- You may want to add salt and pepper to taste when it’s done (I taste half a potato and then add salt and pepper to taste)
Nutrition