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When you serve up crispy potatoes, a vibrant salad, and juicy roasted chicken, everyone feels at home. Sharing this classic spread makes both weekdays and gatherings warmer, showing just how much you care with every bite.
This was the first meal I threw together when my parents met my newborn son. Now it’s our Sunday standby—there’s never anything left because everyone goes for seconds.
Tasty Ingredients
- Whole chicken: Four to five pounds is perfect, make sure it smells fresh and the skin looks pale and dry
- Olive oil: Splashes of this keep things juicy and flavorful, pick a bottle that smells a bit grassy and not old
- Garlic powder and onion powder: For rich, yummy flavor, use new-ish jars so they’re still strong
- Paprika: A pop of color and mild heat, try smoked if you’ve got it
- Salt and pepper to taste: Freshly cracked is tops
- Potatoes: Go for big starchy types like Yukon gold or russets, look for those with smooth skins
- More olive oil: Needed to make the potatoes crispy while roasting
- Dried rosemary: This herby stuff makes potatoes extra tasty, give it a rub to bring out the scent
- Fresh herbs like rosemary thyme or parsley: Snip a handful of bright green sprigs for a burst of freshness on top
- Mixed greens for salad: Grab crisp romaine, peppery arugula, or tender spinach—whatever looks good
- Cherry tomatoes: Choose little ones that are shiny and tight-skinned
- Cucumber: Look for a firm one with vivid color and no mushy bits
- Red onion: Slice it thin for a little snap in your salad
- Balsamic vinaigrette: Store bought is fine, homemade is awesome
Simple Steps to Follow
- Get the Potatoes Ready
- Chop potatoes into chunks, toss with olive oil, salt, pepper, and dried rosemary, then use your hands to coat them all over
- Heat Up the Oven
- Fire up your oven to 425 F (220 C) so it’s blazing hot by the time you’re ready to cook everything else
- Prep the Chicken
- Pour olive oil in a bowl, toss in garlic powder, onion powder, paprika, salt, and pepper, then smother this all over the chicken—get under the skin and inside too
- Roast the Potatoes
- Spread potatoes out on a tray, pop them in with the chicken for the last half hour or so, and let them crisp up to golden perfection
- Roast the Chicken
- Lay the chicken breast up in your roasting pan, slide it into the oven, and bake for about 1 hour 15 minutes or until a thermometer in the thickest part reads 165 F (75 C). Let it sit out of the oven, uncovered, for 10 minutes so the juices stay put when you slice it
- Put the Salad Together
- Toss mixed greens, halved cherry tomatoes, cucumber slices, and red onion into your favorite bowl, then douse with balsamic dressing and mix it up right before serving
- Slice and Dish Up
- Cut the chicken up into portions, arrange on a platter with potatoes, scatter with fresh herbs, and serve with the fresh salad alongside
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How to Keep It Fresh
Let everything cool down before you stick leftovers in sealed containers in the fridge. Chicken and potatoes hold up for three days. Reheat in the oven so they don’t get soggy. Only toss the salad with dressing right before you eat—it gets mushy if you store it dressed.
Swaps and Changes
Can’t find a whole chicken? Grab bone-in skin-on thighs or breasts instead, just roast for less time. Any potatoes do, but starchy ones crisp up best. Use whatever herbs you have, fresh or dried. Mix up the salad greens or switch up the dressing—no rules here.
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Smart Serving Ideas
Pile up the chicken and potatoes on a big platter to let everyone help themselves—go classic or casual. Pass around some warm rolls if you’re feeling extra. Got leftovers? Scoop them over salad greens with a splash of vinaigrette for a cool lunch.
Everyday Tradition
Nearly every culture has their homey take on roast chicken with potatoes—from Greek to French kitchens. This way uses old school tricks to keep the meat juicy and the skin crisp, all with barely any fuss.
Frequently Asked Questions About Recipes
- → How can you keep the chicken juicy when roasting?
Coating your chicken in olive oil with spices keeps the juices inside. Let it chill for 10 minutes after it comes out of the oven so the moisture spreads out and every bite is super tender.
- → Is it possible to toss in extra veggies when roasting potatoes?
For sure! Throw in sweet potatoes, parsnips, or carrots when you roast the potatoes. Add a bit more seasoning if you want to boost both flavor and color.
- → Got a simple tip for picking balsamic vinaigrette for the salad?
You just need a balsamic dressing that feels balanced—not too sharp, not too sweet. Any store-bought or homemade version you like will do the trick for dressing your greens.
- → What’s the easiest way to prepare this meal ahead of time?
You can easily cook chicken and potatoes earlier and warm them gently when you’re ready. Hold off on making the salad until serving time, so everything stays crisp and fresh.
- → Can folks who don’t eat gluten enjoy this meal?
Totally. If you double-check your seasoning ingredients, everything in this meal is naturally gluten free.