Roast Chicken with Roasted Potatoes
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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
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Roast Chicken with Roasted Potatoes
Ingredients
Garlic Sauce
- 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)
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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 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.
Notes
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can’t wait to try this. What type of chicken. Hen, broiler, frying? Stores don’t always label them anymore.
I’ve never seen those labels on them, but try and go for a free-range chicken, antibiotic-free or organic if you can afford it.
I’m sure I’ve been staring at a computer too long, but I can’t seem to find where the parsley gets added to the garlic sauce?
My bad actually, it’s added in step 2 when adding the oil and water.
I’m in the middle of making this and it smells divine … one question please, is the left-over mixture of water and garlic poured over the chicken and potatoes Cold?
Yes!
Thanks! That’s what I did and it was the cherry on top of the succulent chicken and luscious garlicky roast potato & sweet potato 👌
This was amazing and the spuds were to die for
We’re so glad you enjoyed it!
Hi – visited the site to pick up on the spice mix for the chicken (I am cooking for the [Romanian] wife tonight.
We will have it with Mamaliga cu Brenza (Polenta and Cheese (we use stilton, but you could use mature cheddar) instead of potatoes.
Salad will be iceberg tossed in lemon juice.
A couple of things on the garlic sauce (Mujdei de Usteroi) – we tend to use Dill rather then parsley and add a peeled tomato. This cooks it just enough – soak the tomato in boiling water to skin it. Romanians also add sour cream or yoghurt to the sauce as well.
May I also recommend (if you don’t have it…) a recipe for Tocitura no romanian colection of recipes is complete without it.
Visited the page to basically get the mix for the chicken.
We will have it with Polenta and Cheese (Mamaliga cu Brenza) and some salad (iceberg tossed in lemon juice).
Delicious and beautiful! Definitely recommend!
This sounds great and I’m trying it out right now–just one question–you never say what to do with the first half of the first sauce you make. Do you put it on the chicken before cooking?
It’s in step 4. You’re mixing half of it with the melted butter and olive oil and tossing it with the potatoes. 🙂 I hope you like it!
What do you do with the first half, though? It doesn’t say…
As I just said, the first 1/2 you’re mixing with the melted butter and olive oil and tossing it with the potatoes. Any leftover sauce is used to pour over your chicken and potatoes when serving, as stated in the last step.
Made this tonight and it was amazing! Will definitely be making this again, the garlic sauce is a must. Love love love this recipe. I also made some honey glazed carrots and everything complemented each other beautifully. Thank you for this recipe.
Thank you so much for this recipe.
Would it be possible to put the potatoes in the same tray as the chicken.
making a ‘potato rack’ or no?
You can definitely put the potatoes around the chicken, as far as a rack, they might not crisp up that way, otherwise it should be ok.
Ah, 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.
See you know what I’m talking about! 🙂
There 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!
You’re so right! 🙂
This recipe showed up in my email today and looked so good that I had to do it for dinner tonight. Glad that I did!
Glad you liked it!
Oh my gosh that chicken looks so good!!
http://xoxobella.com
Love 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?
Mine was about 4 lbs. Depends on your oven, might take less like 1 hr and a half.