Last updated on March 28th, 2019 at 10:07 pm
Roast Chicken with Roasted Potatoes and garlic sauce – an all time favorite Sunday supper at my house. A delicious and juicy roast chicken served with perfectly roasted potatoes and an easy garlic sauce that’s to die for. Can’t get any simpler and more delicious than this.
This roast chicken with roasted potatoes and garlic sauce is by far my favorite Sunday dinner meal. Once you’ve had roasted potatoes this way, you’ll never want to have them any other way. First of all your house will smell fantastic, you’ll get all the dogs and neighbours at your door because they’ll want a piece of that something you have in your oven.
You might say by now that I’m obsessed with garlic sauce, and you may be right. I love garlic, and I’ll put garlic in anything I cook. But this is the kind of dinner that my mom put on our table every single Sunday. While I may not make this every weekend now, whenever I do, it’s like a treat. Of course you can make a salad with this heavenly meal. However, you won’t need a salad if you make the garlic sauce, which I have to say it’s a very traditional Romanian sauce for any roasted meat and potatoes.
How to Make Garlic Sauce
Start by making the garlic sauce because you’ll need this for both the chicken and the potatoes. You’ll need a mortar and pestle to crush and grind the garlic, but if you don’t have any, you can use a regular garlic press.
Peel a whole head or bulb of garlic, put it in the mortar and pestle, and add about 1/2 tsp of salt to it. Now take your frustrations on that poor garlic and crush away at it until it looks like a paste.
To the mortar add a tablespoon of olive oil then about 1/4 cup of cold water and mix everything well together. This is all you need to do for this sauce.
How to Roast a Chicken
Next we make a bit of dry rub for the chicken. Basic rub, garlic powder, paprika, salt, pepper, basil, onion powder. Mix everything together, then rub all over the chicken.
Place the chicken in a roasted pan and cover the chicken with aluminum foil and bake in the oven at 375 F degrees for about 2 hours, removing the aluminum foil after 1 hour.
How to Roast Potatoes
Clean and cut your potatoes and add them to a large enough baking dish. For the garlic sauce for the potatoes, take 2 tablespoons of melted butter, 2 tablespoons of olive oil and about half of the garlic sauce we made earlier, and mix everything well together. Pour this sauce over the potatoes and toss well, making sure all the potatoes are covered in the sauce. Season with more salt and pepper if preferred.
Cover the potatoes with aluminum foil, roast in the oven with the chicken for an hour and a half, also removing the aluminum foil after about an hour, leaving them open to roast properly for the remaining time.
And that’s it, you’re done, go do your nails, your hair and then come back after the time has passed and take your masterpiece out of the oven and all that’s left to do is eat.
Yum, or what? Trust me, I wouldn’t steer you wrong, this dinner is one you’ll never forget.
Looking for More Chicken Recipes? Try These:
- Baked Chicken Breast
- Buttermilk Fried Chicken
- Spatchcock Chicken
- Moroccan Style Roast Chicken and Potatoes
- Oven Roasted Chicken Shawarma
- Chicken in a Hurry
Roast Chicken with Roasted Potatoes
Ingredients
Garlic Sauce
- 1 head garlic
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/4 cup cold water
- 1 tbsp parsley fresh, chopped
Dry rub for chicken
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp paprika
- 1 tbsp basil
Garlic sauce for potatoes
- 1/2 garlic sauce from above
- 2 tbsp butter unsalted, melted
- 2 tbsp olive oil
Chicken and Potatoes
- 1 whole chicken
- 8 potatoes cleaned and cut into cubes or wedges
Instructions
- Preheat oven to 375 F degrees.
- Start by making the garlic sauce. Put the garlic and salt in a mortar and pestle and crush the garlic until it becomes a paste. Add the oil and water to the garlic and mix well. Set aside.
- Mix all ingredients together for the dry rub and rub it all over the chicken. Put the chicken in a roasting pan. If your roasting pan doesn't have a rack, you'll need to add a bit of oil to the bottom before adding the chicken to the pan. Cover with aluminum foil and roast for 2 hours, removing the aluminum foil after one hour. Check after 1.5 hours and see if chicken is properly roasted, if it is, remove from oven.
- Half an hour into baking the chicken, you can prepare the potatoes and add them to the oven. First we need to prepare the garlic sauce for the potatoes by mixing 1/2 of the garlic sauce made earlier, with 2 tbsp of melted butter and 2 tbsp of olive oil. Pour over the potatoes and toss well. Season with more salt and pepper if needed. Add the potatoes to a roasting pan and cover the potatoes with aluminum foil.
- Bake for an hour and a half, removing the foil after an hour.
- Use the leftover garlic sauce to either pour over the chicken and potatoes or you can use it as a dip.
Adina says
November 19, 2015 at 1:42 amAh, usturoi… I love it so much. And I put garlic in just about anything too, it must be the Romanian blood, it cannot flow properly without a good amount of garlic in it…. 🙂 The chicken and the potatoes look fantastic, a perfect Sunday meal for me.
jo says
November 19, 2015 at 8:17 amSee you know what I’m talking about! 🙂
Maureen | Orgasmic Chef says
November 17, 2015 at 12:05 amThere is nothing like a roast chicken to say how much you love your family. I know some people won’t understand that but for me, roast chicken says family love. I would feel like I’d been cuddled by my grandmother after a meal like this. It’s beautiful!
jo says
November 17, 2015 at 7:24 amYou’re so right! 🙂
La Verne says
November 16, 2015 at 8:39 pmThis recipe showed up in my email today and looked so good that I had to do it for dinner tonight. Glad that I did!
jo says
November 16, 2015 at 9:11 pmGlad you liked it!
Bella B says
November 16, 2015 at 3:55 pmOh my gosh that chicken looks so good!!
http://xoxobella.com
Jen R. says
November 16, 2015 at 12:04 pmLove the sound of this recipe! I still have tons of garlic from my garden this year, so I’m glad to have another way to use it. Just wondering what size whole chicken you suggest. I usually get a 3-4lb chicken for my small family, but two hours seems long for a little bird…did you use a bigger one?
jo says
November 16, 2015 at 12:14 pmMine was about 4 lbs. Depends on your oven, might take less like 1 hr and a half.
Judy says
November 16, 2015 at 9:31 amMe again.
Sorry. One question. Isn’t the timingoof the chicken and potatoes rather long. Doesn’t it burn. Well obviously it doesn’t but how come?
jo says
November 16, 2015 at 9:57 amIt won’t burn because you cover it with aluminum foil for half the time, but all ovens are different, so yours might take less time, of course always check to make sure it doesn’t burn.
Sharon Curski says
November 16, 2015 at 9:02 amLove all of your recipes……….. Don’t quit………….
jo says
November 16, 2015 at 9:12 amThank you Sharon!! 🙂
Liz says
November 16, 2015 at 8:27 amSounds so good. Thank you.
Kathleen says
November 15, 2015 at 5:51 pmThis looks like my ideal Sunday Supper! I love the the potatoes roasted in the garlic sauce! Wow!!! I can’t wait to try this 🙂
Sharron says
September 14, 2015 at 3:20 pmHard to understand this recipe. In the recipe the garlic sauce goes on the potaotes In your write up you mix butter and oil together with half the garlic sauce then pour this on the potatoes what do you do with rest of the sauce and do you use butter and oil mix as well? When do you put the potatoes in with the chicken. Very mixed up
jo says
September 14, 2015 at 6:23 pmHi Sharron,
It goes both ways, when you roast them, and also after, it’s all about the garlic. 🙂
Judy says
October 13, 2013 at 12:36 pmOh an I always par boil my tatties.
Well their ready. Chicken all rubbed all over from a secret recipe in my family for generations all the way from the Ukraine which I just made up…..hope it turns out nice.
Judy says
October 11, 2013 at 2:39 pmI live in Israel. I’ll do it like a always did it. I’m such a pain. I’m glad I cheer up your day. That is my reason d’etre. To make people laugh. I did at work too but I don’t really know what I do to make people laugh. I’m like a clown. Happy on the outside…..
When my son was young he watched me put on my face! Mainly my eyes. Now what he said you must realize was meant as a compliment. He looked at the finished production and said…….Oh Mummy, you look just like a clown!!!
Ok back to potatoes. I read somewhere that. Salt and flour make them crispy.
Oh I wasn’t born here. I’m a British Israeli. That’s why my English is so perfecto.
.
jo says
October 12, 2013 at 4:58 amLol, you do make me laugh. So about the flour, I did not hear that it makes potatoes crispy, I might try that this weekend since I’m making some for our big turkey day here in Canada. I’ll let you know how they turn up. 🙂
Judy says
October 11, 2013 at 1:09 amYou mean chicken in one tray and pots and veggies in another. I’m still fed up. Not about the chicken. Egg and chips would suit me. In fact when my sister and her idiot husband come that’s what they want. Fried eggs, chips and baked beans. Heinz.
No I’m fed up in general. Want a house guest!
jo says
October 11, 2013 at 1:55 amJudy you crack me up, where exactly do you live? Yes you could do the veggies in another pot, but you could also put them all together. 🙂
Judy says
October 10, 2013 at 5:53 pmMay I cry. My phone is driving me barmy. It’s not bringing the bookmarks I want. It gives me maybe the picture of this delicious looking chick and pots and that’s all. I had to go into recipes then chicken and scroll down goodness knows how many times found it and I forgot garlic. Aaaaaaa. Stupid person that I am. So it’s just going to be ordinary. Ok here’s my questions. I always roasted the chicken with the potatoes and the frozen veg. Now. Should I do them separately, pots and veg together or what. I’m so fed up.
jo says
October 10, 2013 at 11:53 pmJudy, it’s ok, next time you know to add the garlic. 🙂 I usually roast everything together, I find there’s better flavor that way on the potatoes and veggies. 🙂
Judy says
October 6, 2013 at 12:21 pmLovely. I’ll have to get garlic. It’s not something I keep around any more since I stopped cooking. I used to roast whole heads of garlic when roasting a chicken. And there used to be a fight for them.
You have more than potatoes in your baking tray it seems. I used to roast my potatoes with the chicken. Crispy and lovely.
Just in case how do you render the balsamic with sugar. I’ve only ever tasted it in salads.
jo says
October 6, 2013 at 6:25 pmIt’s just potatoes, but different kinds, I had the small round ones and just regular potatoes. This is one of our favorite Sunday suppers. To make the balsamic reduction, you can see it in this recipe http://www.jocooks.com/salads/mini-caprese-salad-bites/ for caprese salad, however I don’t use sugar there, just the balsamic vinegar, so it’s up to you if you add some sugar to it or not.
Julia says
August 13, 2013 at 2:18 amHi there. This looks delicious and I want to try it, but I don’t quite understand what to do with the FIRST garlic sauce? It says to “set it aside” in the 2nd step, but doesn’t specify when to use it afterwards, unless I’m just missing it! Do you put it onto the chicken at some point?
jo says
August 13, 2013 at 2:22 amHi Julia,
The sauce is for either dipping your chicken and potatoes in or just put it over the potatoes and chicken after. You won’t regret this, you will love this. 🙂
Julia says
August 13, 2013 at 12:18 pmOhhh okay, that makes sense! 🙂 Thanks for replying so quickly!