Juicy Roast Chicken and Potatoes Recipe
Juicy ROAST CHICKEN and POTATOES Recipe is a easy French recipe that serves 4. 1300 calories per serving. Recipe by Always Yummy! on YouTube.
Prep: 30 min | Cook: 1 hr 20 min | Total: 2 hrs 10 min
Cost: $16.99 total, $4.25 per serving
Ingredients
- 4.5 lb Whole Chicken (about 2 kg, cleaned and patted dry)
- 2.2 lb Potatoes (peeled and cut into wedges)
- 3 oz Red Onion (peeled and sliced)
- 1.5 tbsp Olive Oil (extra virgin)
- 5 oz Unsalted Butter (softened)
- 5 cloves Garlic (minced)
- 2 tsp Salt (for seasoning the chicken)
- 1 tsp Ground Black Pepper (freshly ground)
- 1 tsp Dried Parsley
- 1.5 tsp Herbs de Provence
- 0.5 Lemon (juiced)
- 1 oz Fresh Parsley (chopped for garnish)
Instructions
Preheat Oven
Set the oven to 370°F (190°C) and allow it to preheat fully.
Time: PT10M
Temperature: 370°F
Season the Chicken
Pat the chicken dry. In a small bowl combine olive oil, softened butter, minced garlic, lemon juice, 2 tsp salt, 1 tsp ground pepper, dried parsley, and herbs de Provence. Rub the mixture all over the chicken, under the skin where possible, and let it rest for 10 minutes.
Time: PT15M
Prepare Vegetables
While the chicken rests, peel the potatoes and cut them into wedges. Slice the red onion. Toss the potatoes and onion slices in a drizzle of olive oil, a pinch of salt and pepper.
Time: PT10M
Arrange in Pan
Place the seasoned chicken breast‑side up in the roasting pan. Scatter the potato wedges and onion slices around the bird. Dot the top of the chicken with the remaining softened butter.
Time: PT5M
First Roast
Roast the chicken uncovered for 40 minutes.
Time: PT40M
Temperature: 370°F
Stir and Finish Roast
After 40 minutes, stir the vegetables, baste the chicken with pan juices, and continue roasting for another 40 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Time: PT40M
Temperature: 370°F
Rest and Serve
Remove the pan from the oven, cover loosely with foil and let the chicken rest for 10 minutes before carving. Sprinkle fresh chopped parsley over the vegetables and serve.
Time: PT10M
Nutrition Facts
- Calories
- 1300
- Protein
- 100 g
- Carbohydrates
- 38 g
- Fat
- 62 g
- Fiber
- 5 g
Dietary info: Gluten-Free, Nut-Free, Contains Dairy
Allergens: Dairy
Ingredient Substitutions
- Instead of Whole Chicken: Spatchcocked chicken, Chicken halves
- Instead of Potatoes: Sweet potatoes, Yukon Gold potatoes
- Instead of Red Onion: Yellow onion, White onion
- Instead of Olive Oil: Canola oil, Vegetable oil
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Garlic: Garlic powder (1 tsp)
Equipment Needed
- Roasting Pan
- Mixing Bowl
- Basting Brush
- Cutting Board
- Chef's Knife
- Meat Thermometer (optional)
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Season the chicken thoroughly and let it rest
- Arrange the chicken and vegetables so they are evenly spaced
- Check internal temperature reaches 165°F (74°C)
- Let the chicken rest before carving
Chef Tips from the Video
- For extra aroma, insert a few garlic cloves and lemon slices under the chicken skin.
- Pat the chicken dry before seasoning to achieve a crispier skin.
Troubleshooting
Skin is not crispy after cooking
Increase oven temperature to 400°F (200°C) for the last 10 minutes, or broil briefly while watching closely.
Chicken is dry
Make sure not to over‑cook; use a meat thermometer and remove the bird at 165°F (74°C). Resting also helps retain moisture.
Vegetables are soggy
Toss them with a little extra oil and spread them in a single layer; if needed, remove the chicken after the first 40 minutes and continue roasting vegetables alone.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap portions tightly and freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the chicken the night before and refrigerate uncovered for deeper flavor.
- Cut potatoes and onions a few hours ahead; store them in cold water to prevent browning.
Frequently Asked Questions
What is the cultural significance and history of roasted whole chicken with herbs de Provence in French cuisine?
Roasting a whole chicken with herbs de Provence reflects the rustic Provençal tradition of using aromatic herbs like thyme, rosemary, and lavender to flavor simple, hearty dishes. It embodies the French countryside’s emphasis on seasonal, locally‑grown ingredients and communal meals.
What are the traditional regional variations of herb‑roasted chicken in France?
In Provence, the chicken is often cooked with olives and tomatoes; in Normandy, butter and apples are added; in the Alsace region, mustard and white wine are common. Each region adapts the basic roast with locally favored flavors.
How is roasted whole chicken traditionally served in French family meals?
It is typically presented whole on a large platter, carved at the table, and accompanied by roasted potatoes, seasonal vegetables, and a simple green salad. Fresh herbs are sprinkled on top for garnish.
What occasions or celebrations is roasted whole chicken with herbs de Provence associated with in French culture?
It is a staple for Sunday family lunches, casual gatherings, and holiday meals such as Bastille Day or Christmas Eve when a simple yet elegant centerpiece is desired.
What other French dishes pair well with this herb‑roasted chicken?
A crisp green salad with vinaigrette, ratatouille, or a buttery baguette complement the flavors. For a fuller meal, serve with a classic French red wine like Côtes du Rhône.
What makes this roasted chicken special or unique in French cuisine?
The use of herbs de Provence and lemon creates a bright, aromatic profile that highlights the natural flavor of the chicken while keeping the preparation straightforward and accessible to home cooks.
How has the classic French herb‑roasted chicken evolved over time?
Originally cooked over open fire, modern ovens provide precise temperature control. Contemporary versions often incorporate butter and olive oil for richer skin and may add garlic or shallots for extra depth.
What are the most common mistakes to avoid when making roasted whole chicken with herbs de Provence?
Over‑cooking the bird, not patting the chicken dry before seasoning, and failing to check the internal temperature are typical errors. Also, crowding the pan can steam the vegetables instead of roasting them crisp.
Why does this recipe use both olive oil and butter for the chicken rub instead of just one fat?
Olive oil helps the herbs adhere and promotes even browning, while butter adds richness and a golden, flavorful crust. The combination balances moisture and taste.
Can I make this roasted whole chicken ahead of time and how should I store it?
Yes, you can roast the chicken a day ahead. Cool it completely, then refrigerate in an airtight container for up to 4 days. Reheat gently in a 300°F (150°C) oven, covered with foil to retain moisture.
What does the YouTube channel Always Yummy! specialize in?
The YouTube channel Always Yummy! focuses on easy, family‑friendly recipes that showcase classic comfort foods with clear step‑by‑step instructions and practical kitchen tips for home cooks.
Last updated: September 3, 2026
