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.

Roasted Chicken and Red Potatoes with Rosemary

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)
Roasted Chicken with Red Potatoes and Rosemary

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

Roasted Chicken with Red Potatoes and Rosemary

An easy and delicious one-pot meal, this roasted chicken recipe is a simple, hearty and delicious meal yet impressively beautiful to serve.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine Dairy-Free, Gluten-Free
Servings
Calories 230 kcal

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

Calories: 230kcalCarbohydrates: 45gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 0.2mgSodium: 640mgPotassium: 1274mgFiber: 5gSugar: 4gVitamin A: 2588IUVitamin C: 25mgCalcium: 39mgIron: 2mg
Tried this recipe?Let us know how it was!

 

 

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