When it comes to comforting Sunday dinners, this Roasted Chicken & Potatoes hits every note. Crispy, golden skin. Buttery-soft potatoes. Herb-scented pan juices that you’ll want to sop up with crusty bread. Whether you’re feeding family or simply craving a taste of home, this recipe delivers old-school flavor with minimal effort.

• Ingredients:

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  •   1 whole chicken cut into pieces or left whole
  •   1.5 lbs Yukon Gold or baby potatoes, halved
  •   3 tbsp olive oil
  •   4 garlic cloves, minced
  •   1 tbsp fresh rosemary or thyme, chopped
  •   1 tsp paprika
  •   Salt & freshly ground black pepper
• 

Instructions

• ◊ Preheat oven: Set to 425°F (220°C) and lightly grease a large roasting pan or baking dish.
• ◊ Season ingredients: Toss chicken and potatoes with olive oil, garlic, paprika, herbs, salt, and pepper until well coated.
• ◊ Arrange in pan: Place chicken skin-side up, surrounded by potatoes in a single layer.
• ◊ Roast: Bake uncovered for 45–55 minutes or until the chicken is cooked through (165°F internal) and the skin is crispy. Stir potatoes halfway through for even browning.
• ◊ Rest & serve: Let rest 5 minutes. Serve with lemon wedges and drizzle of pan juices.

Nutrition (Estimate Per Serving)

• Calories: ~620
• Protein: 38g
• Fat: 34g
• Carbs: 35g
• Fiber: 3g

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