If you’re looking for your next date night idea, you’ve come to the right place! This whole roasted chicken is just so satisfying, flavourful, juicy and tender. And, the potatoes, don’t get me started! They have the perfect level of crispiness, while achieving a soft and pillowy centre. It’s truly the perfect dish!
My Date Night Roasted Chicken recipe couldn't be easier to make, requires a handful of simple ingredients and is beyond delicious! This one pan wonder is sure to impress and leave your date wanting more! Grab a glass of wine and let the oven work its magic. If you're craving chicken tonight, then let me show you how it's done. Grab a spoon and come and cook with me!
For more fun and exciting chicken meal ideas, try my Piri Piri Chicken (Peri Peri Chicken), Cajun Chicken, Braised Moroccan Chicken, and Buffalo Chicken Wing recipes!
Prep Time: 15 minutes
Cook Time: 90 minutes
Total Time: 105 minutes
Serves: 6 - 8
Ingredients:
Whole Chicken
1.8 kg (approx. 4 lbs) whole chicken (See Notes below)
1/2 lemon
3 cloves of garlic, peeled
4 fresh thyme sprigs
Garlic-Herb Compound Butter
1/4 cup unsalted butter, softened
1 Tbsp extra virgin olive oil
2 cloves of garlic, peeled and finely chopped
1/2 tsp kosher salt
1/4 tsp sweet paprika
1/4 tsp ground pepper
1/2 Tbsp fresh thyme leaves, finely chopped
Potatoes
0.68 kg (approx. 1.5 lbs) baby potatoes
1/2 tsp kosher salt
1 1/2 tsp sweet paprika
1/2 tsp dried oregano
1/2 tsp garlic powder
2 Tbsp extra virgin olive oil
1/2 tsp fresh thyme leaves, finely chopped
3/4 cup chicken broth
1 Tbsp lemon juice
Instructions:
Preparing the Chicken: Preheat the oven to 425F. While the oven preheats, remove the chicken from the refrigerator and let it come to room temperature for at least 30 minutes. Pat it dry with a paper towel, and remove any giblets.
To create the Garlic-Herb Compound Butter: To a small bowl, add the softened butter, olive oil, garlic, salt, paprika, pepper and fresh thyme and mix until well combined. Set aside.
Divide the compound butter - placing 3/4 of the mixture under the chicken skin and using the remaining 1/4 portion to brush over the outside of the chicken.
To the cavity of the chicken, add 1/2 a lemon, garlic and the thyme sprigs.
Giving the Potatoes Some Special Treatment: To a large roasting pan, toss in the potatoes, drizzle with olive oil and season with salt, paprika, oregano, garlic powder and fresh thyme. Give it a good mix and set aside.
Roasting the Chicken: Place the chicken over top of the potatoes and transfer the roaster to the oven for 30 minutes, uncovered.
To a small bowl, add the chicken broth and lemon juice and mix until combined. Remove the chicken from the oven and pour the mixture over the potatoes. Cover with a lid (or loosely tent using aluminum foil) and roast for an additional 50 minutes.
Then, remove the cover and cook the chicken and potatoes for a final 10 minutes or until the chicken is fully cooked and the juices run clear.
Remove from the oven and let the chicken stand for 10 minutes before slicing. Serve and enjoy!
Notes:
Preparing the Chicken: You want to give the uncooked chicken ample time to come to room temperature prior to roasting. This will allow for even cooking and produce a juicy bird. Cooking a cold chicken can lead to uneven cooking, a longer cook time and produce a drier chicken.
Crispy Chicken Skin: To achieve the crispiest chicken skin, pat the chicken dry with a paper towel. This will remove any excess moisture and allow the skin to crisp up.
Resting the Chicken: As soon as the chicken comes out of the oven, you’ll want to dig right in. But, don’t! Slicing the chicken too early will cause the juices to run. You worked so hard to create that lovely jus - so, instead, you want to let the chicken rest for 10 minutes after roasting. This will allow the juices to be reabsorbed by the chicken and distributed throughout, producing a tender and juicy bird.