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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 the parsley, 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
- Roasted Cornish Hens
- 1 head garlic
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup cold water
- 1 tablespoon parsley (fresh, chopped)
Dry rub for chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon paprika
- 1 tablespoon basil
Garlic sauce for potatoes
- 1/2 garlic sauce (from above)
- 2 tablespoon butter (unsalted, melted)
- 2 tablespoon olive oil
Chicken and Potatoes
- 1 whole chicken
- 8 potatoes (cleaned and cut into cubes or wedges)
- 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 parsley, 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.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.