Show summary Hide summary
Ah, roast chicken… it’s a classic, but I swear to you that every time, it’s almost like a little party at home. I love that moment when the oven fills the kitchen with that warm and so comforting smell, and when the potatoes have softened just right in the chicken juice, it’s a delight.
I admit, I’ve tried many ways to make it. Sometimes I add herbs, other times I go for simplicity. But the magic really lies in the details: a good sprinkle of salt on the skin, a chicken at room temperature before putting it in the oven, and then… patience, because it’s worth it.
Sometimes, I forget that the chicken cooks for a long time and I wonder what I’ll do during that time. Pro tip: a small salad or a simple aperitif helps pass the time. I assure you, it’s not complicated, just a little love to give to the poultry and the potatoes.
Couscous Royal: The traditional recipe for an exceptional Mediterranean culinary journey
Authentic Tartiflette: Discover the Traditional Failproof Recipe
And if you’re looking for a dish that brings people together without any fuss, with this roast chicken and its melting potatoes, you’ve come to the right place. Let me tell you, it’s always a hit here and often, the leftovers save me the next day!
Essential ingredients to succeed with your roast chicken and melting potatoes
- A whole chicken (1.5 to 2 kg, ideally at room temperature)
- Potatoes (preferably baby potatoes, about 800 g)
- Butter (about 50 g, cut into pieces)
- Olive oil (2 to 3 tablespoons)
- Garlic cloves (3 to 4, sometimes in their skins to keep their sweetness)
- Fresh herbs (thyme, rosemary, or even a bouquet garni according to taste)
- Salt and pepper generously
Classic veal Blanquette: the authentic and traditional recipe to discover
Italian Delights: The Authentic Bolognese Lasagna Recipe
Well, this is the base, but I like to add a piece of lemon inside the chicken, it subtly flavors without being overpowering.
Step-by-step preparation for a crispy roast chicken and melting potatoes
- Preheat the oven to 210°C (thermostat 7). I noticed that this temperature gives a nicely crispy skin without drying out the meat.
- Salt and pepper generously inside and outside of the chicken. I like to slip in garlic cloves and a cut lemon, it gently flavors.
- Slip pieces of butter all over the skin, this is what will make the crust golden and deliciously crispy.
- Put the chicken in a dish and surround it with washed potatoes (no need to peel them, when they are baby potatoes, they soften well as is).
- Drizzle the potatoes with some olive oil, add a few garlic cloves in their skins and sprinkle with fresh herbs.
- Bake everything for about 1h15 to 1h30 depending on the size of the chicken, basting the chicken and potatoes several times with the juice during cooking. Honestly, this is the key moment. I often forget to do it, but it changes everything.
- Let your chicken rest for about ten minutes after taking it out of the oven. This allows the meat to keep its juices, I promise you’ll see the difference when carving.
Useful utensils (but not essential!) for your perfect roast chicken
- A large enough oven dish so the potatoes aren’t overcrowded, the cooking will be more even.
- A brush to baste the chicken with melted butter, if you’re a bit meticulous.
- A cooking thermometer if you have one, it reassures me, the ideal temperature is around 75°C at the core.
- A spoon or small ladle to baste with the juice and voilà.
Personal tips for even more flavor in your roast chicken
- I often keep an old piece of stale bread, which I rub with garlic, drizzle with olive oil, add a bit of salt, then stuff inside the chicken — it’s my little secret touch (my kids love it).
- Vary the herbs: tarragon, sage, or even a spicy mix if you like heat.
- Remember to baste the potatoes halfway through cooking with some of the chicken juice, it gives that melting and colored side.
In short, it’s a recipe that leaves quite a bit of freedom — and honestly, it feels good to cook without stress.
