Roasted Chicken and Potatoes
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Roasted Chicken and Potatoes with garlic sauce is an all time favorite Sunday supper at my house. A delicious and juicy roast chicken served with perfectly roasted potatoes and an easy garlic sauce that’s to die for. Can’t get any simpler and more delicious than this.
This Roasted Chicken and Potatoes with “mujdei de usturoi,” a traditional Romanian garlic sauce, takes me back to my childhood. Every Sunday, my mom would fill our home with the irresistible aroma of juicy, perfectly seasoned chicken and crispy, golden potatoes, all brought together by her rich, garlicky sauce. It’s a simple yet incredibly flavorful meal that holds a special place in my heart, and I’m thrilled to share it with you!
Before You Start
- Use Fresh Garlic: Fresh garlic is key for the “mujdei de usturoi” sauce. It provides a robust and authentic flavor that pre-minced or powdered garlic just can’t match.
- Dry the Chicken: Pat the chicken dry with paper towels before applying the dry rub. This helps the skin get crispy during roasting.
- Room Temperature Chicken: Let the chicken sit at room temperature for about 30 minutes before roasting. This helps it cook more evenly.
- Cut Potatoes Evenly: Cut the potatoes into even-sized cubes or wedges. This ensures they cook evenly and become perfectly crispy.
- Monitor Roasting Time: Ovens can vary, so start checking the chicken for doneness after 1.5 hours. The internal temperature should reach 165°F (74°C).
- Rest the Chicken: Let the roasted chicken rest for 10 minutes before carving. This allows the juices to redistribute, keeping the meat moist and flavorful.
- Extra Garlic Sauce: Make a little extra garlic sauce to drizzle over the chicken and potatoes right before serving. Trust me, you’ll love it!
Ingredients You’ll Need
- Whole Chicken: Go for a nice, plump bird that will roast up juicy and tender. Choose a free-range or organic chicken, if possible.
- Potatoes: Perfect for roasting alongside the chicken. Cut them into cubes or wedges so they cook evenly. Yukon gold or red potatoes work great for this.
- Garlic: Fresh garlic is key for making the “mujdei de usturoi.” It provides a robust, savory flavor essential to the sauce. You can substitute with garlic paste in a pinch, but fresh garlic is highly recommended.
- Salt: Brings out the flavor of the garlic and helps break it down into a paste.
- Olive Oil: My mom never used olive oil in the sauce, but I like to add a bit for a richer taste. You’ll also need some for the roasted potatoes.
- Fresh Parsley: Adds a fresh, herby touch to the sauce and balances the strong garlic flavor.
- Dry Rub: I like to use a combination of garlic powder, onion powder, salt, pepper, paprika and basil to add depth, savory notes, and a hint of sweetness to the chicken. These are my go to spices, but feel free to customize it to your preferences.
- Unsalted Butter, Melted: Adds richness and helps achieve a crispy texture when roasting the potatoes.
Before you start anything, preheat your oven to 375℉ (190℃).
Put 1 head of garlic and ½ teaspoon salt in a mortar and pestle. Crush until it becomes a paste. Add 1 tablespoon of olive oil and 1 tablespoon of chopped fresh parsley. Mix well and set aside. Tip: Crushing the garlic releases its full flavor, making the sauce more aromatic and delicious.
In a small bowl, mix together 1 teaspoon each of garlic powder, onion powder, salt, and pepper, and 1 tablespoon each of paprika and basil.
Rub the dry rub all over the chicken. Place the chicken in a roasting pan with a rack. If your pan doesn’t have a rack, add a bit of oil to the bottom before placing the chicken in the pan. Cover with aluminum foil. Tip: Covering the chicken with foil keeps it moist during roasting.
Roast the chicken for 2 hours, removing the foil after 1 hour. Check after 1½ hours to see if the chicken is properly roasted. If it is, remove it from the oven. Tip: Removing the foil halfway through helps the chicken skin become golden and crispy.
Half an hour into baking the chicken, prepare the potatoes. Mix ½ of the garlic sauce made earlier with 2 tablespoons melted butter and 2 tablespoons olive oil. Pour over 8 cleaned and cubed potatoes, tossing well. Season with more salt and pepper if needed. Tip: Tossing the potatoes in garlic sauce and butter adds flavor and helps them crisp up.
Arrange the potatoes around the chicken on the rack in the roasting pan. If there’s not enough space, you can use a separate roasting pan. Cover with aluminum foil. Bake for 1½ , removing the foil after an ½ hour.
Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, keeping the meat moist and flavorful. Use the leftover garlic sauce to pour over the chicken and potatoes or serve it as a dip.
Frequently Asked Questions
Can I prepare the garlic sauce in advance?
Yes, you can prepare the garlic sauce up to 2 days in advance. Store it in an airtight container in the refrigerator until ready to use.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the chicken is completely cooled before refrigerating to maintain its texture and flavor.
Can I freeze this dish?
Yes, you can freeze the roasted chicken and potatoes. Allow them to cool completely, then place them in a freezer-safe container or bag. They can be frozen for up to 3 months.
How do I reheat frozen leftovers?
Thaw the chicken and potatoes in the refrigerator overnight. Reheat in a preheated oven at 350℉ (175℃) for about 20-25 minutes, or until heated through. You can also reheat in the microwave, though the oven will help maintain crispiness. If you have an air fryer, reheat the chicken at 350℉ for 8-10 minutes and the potatoes for about 5-7 minutes to get them crispy again.
More Delicious Chicken Recipes
- Baked Chicken Breast
- Buttermilk Fried Chicken
- Spatchcock Chicken
- Moroccan Style Roast Chicken and Potatoes
- Oven Roasted Chicken Shawarma
- Chicken in a Hurry
- Roasted Cornish Hens
- Lemon Herb Chicken And Potatoes Skillet
- Harissa Roasted Chicken and Potatoes
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Roasted Chicken and Potatoes
Video
Ingredients
Garlic Sauce
- 1 head garlic
- ½ teaspoon salt
- 1 tablespoon olive oil
- ¼ cup cold water
- 1 tablespoon parsley (fresh, chopped)
Dry rub for chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon paprika
- 1 tablespoon basil
Garlic sauce for potatoes
- ½ garlic sauce (from above)
- 2 tablespoon butter (unsalted, melted)
- 2 tablespoon olive oil
Chicken and Potatoes
- 1 whole chicken (4 to 5 pounds)
- 8 potatoes (cleaned and cut into cubes or wedges)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 375℉.
- Start by making the garlic sauce. Put the garlic and salt in a mortar and pestle and crush the garlic until it becomes a paste. Add the parsley, oil and water to the garlic and mix well. Set aside.
- Mix all ingredients together for the dry rub and rub it all over the chicken. Put the chicken in a roasting pan. If your roasting pan doesn't have a rack, you'll need to add a bit of oil to the bottom before adding the chicken to the pan. Cover with aluminum foil and roast for 2 hours, removing the aluminum foil after one hour. Check after 1½ hours and see if chicken is properly roasted, if it is, remove from oven. The chicken is done when the internal temperature is 165℉ (74℃).
- Half an hour into baking the chicken, prepare the potatoes. Mix ½ of the garlic sauce made earlier with 2 tablespoons melted butter and 2 tablespoons olive oil. Pour over 8 cleaned and cubed potatoes, tossing well. Season with more salt and pepper if needed.
- Arrange the potatoes around the chicken on the rack in the roasting pan. If there's not enough space, you can use a separate roasting pan. Cover with aluminum foil.
- Bake for an hour and a half, removing the foil after an hour.
- Let the chicken rest for 10 minutes before carving. Use the leftover garlic sauce to either pour over the chicken and potatoes or you can use it as a dip.
Notes
- Pat the chicken dry before applying the dry rub to help the skin get crispy.
- If you prefer a stronger garlic flavor, use fresh minced garlic in the dry rub.
- Adjust the amount of red pepper flakes in the dry rub to your heat preference.
- Let the chicken rest for 10 minutes after roasting to keep the meat juicy and flavorful.
- Use Yukon gold or red potatoes for roasting; they hold their shape and get nice and crispy.
- If using a separate roasting pan for the potatoes, ensure they are in a single layer for even cooking and crispiness.
- To check if the chicken is done, insert a meat thermometer into the thickest part of the thigh. The internal temperature should read 165℉ (74℃).
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
