There's nothing quite like the aroma of a classic roast filling your home, and this recipe delivers on all fronts! Tender, succulent chicken with perfectly crispy skin, surrounded by golden, fluffy potatoes – it's a heartwarming, fuss-free meal that brings everyone to the table. This simple elegance promises maximum flavor with minimal effort.
📜 Ingredients
1 whole (3-4 lb / 1.4-1.8 kg) halal chicken, giblets removed
2 lbs (approx. 4-5 medium) russet or Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
3 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
1.5 teaspoons sea salt (divided)
1 lemon, halved
4 sprigs fresh rosemary or thyme (optional)
📝 Instructions
- Preheat your oven to 400°F (200°C). Line a large roasting pan with parchment paper for easier cleanup.
- Pat the chicken thoroughly dry with paper towels, inside and out. This step is crucial for achieving that irresistible crispy skin! Rub the chicken all over with 1 tablespoon of olive oil.
- In a small bowl, combine the smoked paprika, garlic powder, dried oregano, black pepper, and 1 teaspoon of sea salt. Rub this spice mixture generously over the entire chicken, ensuring it gets into all crevices.
- Place the lemon halves and rosemary/thyme sprigs inside the chicken cavity. If desired, tie the legs together with kitchen twine for a more compact and even roast.
- Arrange the prepared chicken in the center of your lined roasting pan.
- In a separate large bowl, toss the potato chunks with the remaining 2 tablespoons of olive oil and 1/2 teaspoon of sea salt. Spread them evenly around the chicken in the roasting pan.
- Roast for 60-90 minutes, or until the internal temperature of the thickest part of the chicken thigh reaches 165°F (74°C) and the juices run clear. The potatoes should be tender and beautifully golden brown.
- For extra crispy skin, if needed, increase the oven temperature to 425°F (220°C) for the last 10-15 minutes, keeping a close eye to prevent any burning.
- Once cooked, carefully remove the chicken from the oven. Tent it loosely with foil and let it rest for 10-15 minutes before carving. This resting period allows the juices to redistribute, ensuring a truly succulent bird. Serve immediately with the flavorful golden roasted potatoes.
💡 Chef's Tips
- For an even more intensely flavored and moist chicken, consider brining it overnight. If you're short on time, simply seasoning the chicken and letting it sit uncovered in the fridge for an hour before roasting can also significantly enhance the crispiness of the skin.
- To ensure your potatoes roast perfectly golden and crispy, avoid overcrowding the pan. If you're cooking for a larger crowd, use two separate roasting pans to give everything enough space.
