Roasted Chicken and Potatoes
A timeless, comforting dish, this roasted chicken is golden and crisp with tender potatoes and onions cooked in the same pan. Simple and satisfying, it’s the kind of meal that brings everyone to the table.
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2–4 SERVINGS
INGREDIENTS
- 1 (3-pound) whole chicken
- 2 tablespoons butter
- Sea salt
- Cracked pepper
- 3 garlic cloves
- 1 small handful fresh parsley
- 3 yellow potatoes
- 1 medium onion
- 1–2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1/2 cup chicken stock
HOW TO MAKE IT
- Preheat the oven to 375°F. Pat the chicken dry with paper towels and season generously inside and out with sea salt and cracked pepper. Rub the butter all over the chicken, tucking some under the skin for added richness. Stuff the cavity with the parsley and garlic cloves.
- Cut the potatoes into cubes and the onion into quarters. In a bowl, toss with olive oil, dried thyme, sea salt, and cracked pepper until evenly coated.
- Place the chicken in a STAUB Dutch oven and scatter the potatoes and onions around it. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F in the thickest part of the breast.
- Transfer the chicken to a cutting board and let it rest for 15 minutes. Spoon the potatoes and onions into a serving dish, then carve the chicken and serve it alongside.
