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Roast Chicken with Crispy Baby Potatoes and Steamed Green Beans
Roast Chicken with Crispy Baby Potatoes makes a generous family dinner without a lot of fuss. Tender chicken, crisp potatoes and Parmesan-topped green beans are all you need.
The potatoes steal the show here. See how they go from tender to crisp, then share your favourite roast dinner tip.
Why You Will Love and Enjoy Roast Chicken with Crispy Baby Potatoes
- It’s proper comfort food without making dinner complicated.
- The chicken stays tender while the potatoes cook in all those tasty juices.
- The potatoes get their crisp finish separately, so you get that soft centre and crunchy outside.
- Steamed green beans with fresh Parmesan add a simple fresh side without another complicated recipe.
Roast Chicken with Crispy Baby Potatoes
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
Juicy roast chicken, tender baby potatoes and crisp green beans make this a proper home cooked dinner without a lot of fuss. The chicken cooks gently with onion, garlic and herbs, while the potatoes finish off with a lovely crisp outside.
Ingredients
Units
Scale
Roast Chicken
- 1 whole chicken, approximately 1.5 to 2 kg
- 2 tsp fresh garlic, minced
- 3/4 onion, chopped, plus extra for the cavity if desired
- 1 tsp chicken spice
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1/2 tsp sea salt, or to taste
- 12 baby potatoes, peeled
- 1 to 2 tbsp cooking oil, for crisping the potatoes
- Seasoning salt, to taste
Steamed Green Beans
- 24 green beans
- 2 tsp fresh Parmesan cheese, finely grated
Instructions
Roast Chicken and Potatoes
- Preheat the oven to 350⁰F (180⁰C).
- Wash the chicken well and pat it dry with paper towel. Remove any giblets from the cavity if they’re included.
- Place 3/4 chopped onion, 2 tsp fresh garlic, 1 tsp chicken spice, 1 tsp dried rosemary, 1/2 tsp black pepper and 1/2 tsp sea salt into the bottom of a large casserole dish and mix them together.
- Set the 1 whole chicken breast side up over the onion and garlic mixture. Rub some of the seasoning mixture over the chicken, and tuck a little extra 3/4 onion into the cavity if you like. I also scatter a bit over the top because it adds plenty of flavour to the juices.
- Cover the casserole dish with its lid and bake at 350⁰F (180⁰C) for about 1 1/2 hours. Cooking time will depend on the size of your chicken, so don’t rely on the clock alone.
- Add the 12 peeled baby potatoes around the chicken for the cooking period. Turn them once or twice if they’re sitting in the juices unevenly.
- The chicken is ready when the thickest part of the thigh reaches at least 165⁰F (74⁰C) on a meat thermometer and the juices run clear. If the chicken needs more time, cover it again and continue cooking until it reaches the correct temperature.
- Once the chicken is cooked, carefully remove the 12 baby potatoes and place them in a separate baking dish or roasting pan.
- Drizzle 1 to 2 tbsp cooking oil over the potatoes and season with seasoning salt to taste. Give the potatoes a good toss so they’re lightly coated.
- Increase the oven to 425⁰F (220⁰C) and return the potatoes to the oven. Roast for about 15 to 25 minutes, turning them once, until the outsides are crisp and browned.
- If you want them extra crisp, switch the oven to broil for the final few minutes. Keep a very close eye on them because potatoes can go from nicely browned to burnt surprisingly quickly.
- While the potatoes are crisping, remove the lid from the chicken casserole and return the chicken to the oven. Broil the top for a few minutes until the skin is browned and crisp. Watch it carefully because this happens quickly.
- Let the chicken rest for about 10 to 15 minutes before carving. This gives the juices a chance to settle back into the meat instead of running all over the cutting board.
Steamed Green Beans
- Trim the ends from the 24 green beans, wash them well and place them in a steamer.
- Steam the 24 green beans until they’re tender but still have a little bite, about 5 to 7 minutes depending on their size.
- Transfer the beans to a serving dish and sprinkle with 2 tsp fresh Parmesan cheese. Add a little more Parmesan if you’re feeling generous.
- Serve the sliced chicken with the crispy baby potatoes and steamed green beans, spooning some of those lovely chicken juices over the chicken.
Notes
Own creation, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 4.8 g
- Sodium: 128.2 mg
- Fat: 4.3 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 50.6 g
- Fiber: 8.2 g
- Protein: 20.2 g
- Cholesterol: 43.2 mg
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Additional Information and Tips
- How do I know when the chicken is cooked? The most reliable method is a meat thermometer. Check the thickest part of the thigh without touching the bone. It should reach at least 165⁰F (74⁰C). Cooking time can vary depending on the size of the chicken, so temperature is more dependable than the clock.
- What size chicken works best? A chicken weighing approximately 1.5 to 2 kg works well and should give about 4 to 6 servings. A larger chicken can be used, but allow additional cooking time and check the internal temperature.
- Why are the potatoes cooked twice? Cooking the 12 baby potatoes beside the chicken allows them to become tender and pick up flavour from the cooking juices. Removing them and finishing them with 1 to 2 tbsp cooking oil at a higher temperature gives them their crisp exterior.
- Do I need to peel the baby potatoes? No. Peeling is optional. If the skins are thin and clean, scrub the 12 baby potatoes well and leave the skins on.
- Can I use different herbs? Yes. Replace the 1 tsp dried rosemary with dried thyme, sage or Italian seasoning. Fresh herbs can also be used, although the amount may need adjusting.
- What can I use instead of fresh garlic? Replace the 2 tsp fresh garlic with approximately 1/2 to 1 tsp garlic powder if needed. Fresh garlic gives the strongest flavour.
- What if I don’t have chicken spice? Use a combination of seasoning salt, paprika, garlic powder and black pepper. If the seasoning salt contains plenty of salt, reduce or leave out the additional 1/2 tsp sea salt.
- Can I use frozen green beans? Yes. Frozen green beans can be steamed until hot and tender while still retaining some bite. The cooking time may be slightly longer than for fresh beans.
- How long can leftovers be stored? Store leftover chicken, potatoes and green beans in separate airtight containers in the refrigerator for 3 to 4 days. Refrigerate them within 2 hours of cooking and reheat the chicken and potatoes thoroughly before serving.
- Can the leftovers be frozen? The cooked chicken can be frozen for up to 3 months. For better texture, remove the chicken from the bones before freezing and store it in an airtight freezer container or freezer bag. The potatoes and green beans can also be frozen, but their texture won’t be as good after thawing and reheating.
- Should the chicken rest before carving? Yes. Let the cooked chicken rest for 10 to 15 minutes before carving. This helps the juices settle so the meat stays moist.
- Can I make the potatoes extra crisp? Yes. Spread the potatoes out rather than crowding them, coat them lightly with oil and roast at 425⁰F (220⁰C). For an extra crisp finish, use the broiler for the final few minutes and watch them closely because they can burn quickly.
- What should I do if the chicken is cooked but the potatoes aren’t crisp yet? Remove the cooked chicken and let it rest while the potatoes finish roasting. This also gives the chicken its needed resting time without keeping it in the oven longer than necessary.
Roast Chicken with Crispy Baby Potatoes delivers tender chicken, crisp potatoes and fresh green beans in one satisfying meal. The garlic, onion and rosemary give the chicken plenty of savoury flavour, while the second bake gives the potatoes the crisp outside and soft centre worth sitting down for.
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Now that’s my sort of dinner! 🙂
Thanks friend, Simple, and easy is good.
This is my kind of meal! Yum!
Thanks, yes very tasty indeed and still have left overs for tomorrow. ????????
Love those kind of leftovers!
Yes looking forward to it for lunch with a salad today. ????