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In the heart of every home, the aroma of a well-cooked meal has the power to bring family and friends together. Our Savory Herb Roasted Chicken with Baby Potatoes is a quintessential example of a dish that embodies warmth, comfort, and satisfaction. This recipe is designed not only to tantalize your taste buds but also to create a memorable dining experience that fosters connection and conversation. With its succulent, herb-infused chicken paired with tender baby potatoes, this meal is sure to please even the most discerning palates.

Herb Roasted Chicken with Baby Potatoes

Experience the joy of home cooking with our Savory Herb Roasted Chicken with Baby Potatoes. This delicious recipe features a perfectly roasted chicken infused with aromatic herbs, complemented by tender baby potatoes and caramelized vegetables. Master the art of roasting with our step-by-step guide, from seasoning to serving. Ideal for family gatherings or cozy dinners, this dish will surely delight your loved ones and create unforgettable moments around the table.
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Ingredients
  

1 whole chicken (about 4-5 lbs)

1 lb baby potatoes (halved)

4 cloves garlic (minced)

2 lemons (cut into wedges)

1 onion (quartered)

1/4 cup olive oil

2 tablespoons fresh rosemary (chopped)

2 tablespoons fresh thyme (chopped)

1 tablespoon fresh parsley (chopped)

Salt and pepper (to taste)

1 teaspoon paprika

1 teaspoon garlic powder

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Make sure the oven rack is positioned in the center for even cooking.

    Prepare the Chicken: Take the whole chicken and pat it dry thoroughly with paper towels. This step is crucial for achieving a golden, crispy skin. Season the cavity of the chicken generously with salt, pepper, and half of the minced garlic.

      Make the Seasoning Mixture: In a medium-sized bowl, combine the olive oil, the remaining minced garlic, chopped rosemary, thyme, parsley, salt, pepper, paprika, and garlic powder. Whisk together until all ingredients are well blended to create a fragrant marinade.

        Coat the Chicken: Generously rub the seasoned mixture all over the chicken, ensuring every part is well coated. To enhance the flavor further, carefully lift the skin on the breast and rub some marinade underneath.

          Prepare the Vegetables: In a large roasting pan or an oven-safe skillet, lay out the halved baby potatoes, quartered onion, and lemon wedges. Drizzle with a touch of olive oil and season with salt and pepper. Toss the vegetables gently to ensure they are evenly coated, then create a central space for the chicken.

            Roast the Chicken: Position the seasoned chicken on top of the prepared vegetables in the roasting pan. Place the pan in the preheated oven and roast for about 1 hour and 15 minutes. The chicken is done when the internal temperature reaches 165°F (75°C) at the thickest part of the thigh and the juices run clear.

              Rest the Chicken: Once cooked, carefully remove the chicken from the oven. Allow it to rest for approximately 15 minutes before carving. This resting period is essential as it allows the juices to redistribute throughout the meat, resulting in a moist and succulent dish.

                Serve: Carve the chicken into serving pieces and plate it alongside the roasted baby potatoes and vegetables. For an extra burst of flavor, drizzle some of the pan juices over the chicken just before serving.

                  Prep Time, Total Time, Servings: 15 min | 1 hr 30 min | 4-6 servings

                    - Presentation Tips: Consider garnishing the platter with a sprinkle of fresh herbs for a vibrant touch. Serve with lemon wedges on the side for guests to squeeze over their chicken, enhancing the flavor and presentation.