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Herb Roasted Chicken with Baby Potatoes is a dish that resonates with home cooks and food enthusiasts alike, capturing the essence of comfort food. This beloved recipe combines the rich, savory flavors of roasted chicken with the tenderness of perfectly cooked baby potatoes, creating a meal that is both satisfying and delightful to the senses. The dish is not only popular for its taste but also for its ease of preparation, making it a favorite choice for family dinners, special occasions, or weeknight meals.

Herb Roasted Chicken with Baby Potatoes

Discover the warmth and comfort of Herb Roasted Chicken with Baby Potatoes, a delightful dish that combines the rich flavors of savory roasted chicken with tender baby potatoes. This recipe is perfect for family dinners or special occasions, highlighting fresh herbs like rosemary and thyme for aromatic depth. Easy to prepare and versatile, it invites creativity in the kitchen. Enjoy the uplifting experience of a hearty meal that brings loved ones together. Perfectly crispy skin and succulent meat await!
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Ingredients
  

1 whole chicken (about 4-5 lbs)

1 pound baby potatoes, halved

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 tablespoon fresh parsley, chopped

1 lemon, zested and quartered

1/4 cup olive oil

Salt and pepper to taste

1 teaspoon paprika (optional)

1/2 cup chicken broth

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken: Pat the chicken dry with paper towels. This helps to achieve a crispy skin.

      Make the Herb Mixture: In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, lemon zest, olive oil, salt, pepper, and paprika (if using). Mix until well incorporated.

        Season the Chicken: Gently loosen the skin of the chicken using your fingers or a small spatula. Rub the herb mixture directly under the skin and all over the exterior of the chicken, ensuring it's evenly coated.

          Prepare the Potatoes: Place the halved baby potatoes in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss to combine.

            Arrange in the Pan: Place the chicken breast-side up in a large roasting pan. Surround the chicken with the seasoned baby potatoes and tuck the quartered lemon inside the cavity of the chicken for added flavor.

              Add the Broth: Pour the chicken broth into the bottom of the pan. This keeps the potatoes moist and creates a flavorful base for the gravy.

                Roast the Chicken: Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear. Baste the chicken with the pan juices once or twice during cooking for added moisture and flavor.

                  Rest Before Serving: Once done, remove the chicken from the oven and let it rest for about 15 minutes. This allows the juices to redistribute for a more tender bite.

                    Serve: Carve the chicken and serve it with the flavorful baby potatoes, garnished with any remaining fresh herbs if desired.

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