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Whole Roasted Chicken With Potatoes and Onions

Sometimes there is nothing better than a tender, roast chicken. Roasting a chicken whole means that the meat is full of flavor and quite juicy. To create the most flavorful and moist chicken, I stuff the chicken with aromatics. I also make a rub for the outside, and an herb butter to put between the skin and the meat.

The whole chicken is roasted over potatoes and onions, which will infuse with the flavors dripping off of the chicken. These potatoes and onions make the perfect side for the roast chicken, and they get beautifully caramelized in the oven. It is basically a one-pan wonder, and it sure is wonderful.

To serve, I remove the legs, and remove both breasts and cut them into large chunks, but you can slice this chicken like you may slice a turkey at thanksgiving. Any way you serve this chicken, it will be a crowd pleaser. It is also a perfect budget friendly meal that I know you, your friends, and your family will enjoy.

Whole Roasted Chicken with Potatoes and Onions
Makes about 4 servings
Time: 20 minutes prep, 1 hour 45 minutes bake, 15 minutes rest

1 6.5lb. whole chicken
6 medium white potatoes
2 medium onions
4-6 sprigs of fresh rosemary
10 cloves of garlic, smashed
½ lemon, cut into chunks
2 tbsp. olive oil
Herb butter:
3 tbsp. butter, softened
Zest of ½ a lemon
1 tsp. fresh parsley, chopped
½ tsp garlic powder
¼ tsp. cayenne
¼ tsp. ground poultry seasoning
½ tsp. salt
¼ tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. turmeric
1 tsp. salt
½ tsp. pepper


Bring chicken to room temperature. Preheat oven to 425°.


Add butter to a small dish. To butter add lemon zest, parsley, garlic powder, cayenne, poultry seasoning, salt and pepper. Mix well.


Mix all spices for rub in another small bowl.


Wash and dry potatoes. Cut into 2” wedges/chunks. Cut onion into similar size chunks.

You can peel the potatoes if you want, but I like them rustic.


Add potatoes, onions, half of the garlic,  ¼ tsp. salt, and ¼ tsp. pepper to a roasting pan, or large pan with high sides.


Add olive oil and toss. Place rack over vegetables.

my rack touched my vegetables and that is okay. You can skip the rack, I just feel that it allows for better circulation.


If applicable, remove any innards the chicken may have inside. Rinse chicken and pat dry.


Separate skin from meat carefully using your fingers. Take herb butter and rub it between the meat and the skin.

Make sure to place butter under the skin on the breasts and the legs.


Stuff chicken with the rosemary, the rest of the smashed garlic, and the chunks of lemon. Pat down skin of chicken again to ensure it is dry.

Dry skin now will mean crispy skin later.


Sprinkle rub all over the skin of the whole chicken.


Tuck wings under body of chicken and tie legs together.

I didn’t have kitchen twine or string, so I made a rope out of tin foil.


Place chicken on rack, over vegetables.


Roast for 1 hour 45 minutes to 2 hours, or until the juice runs clear when cutting near the leg.


Let rest for 15 minutes, and then carve.

Now you have a beautifully roasted chicken, and caramelized potatoes and onions that are the perfect side to this perfect bird.

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