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There’s something undeniably inviting about the aroma of herb roasted chicken wafting through your home. This dish stands as a quintessential comfort meal, a staple that graces both family gatherings and cozy weeknight dinners. Its appeal lies not only in its simplicity but also in the heartwarming flavors that arise from the combination of juicy roasted chicken and tender baby potatoes, all enhanced by the freshness of aromatic herbs. Herb roasted chicken is a beloved favorite among home cooks, offering a deliciously satisfying experience that brings everyone to the table.

Herb Roasted Chicken with Baby Potatoes

Discover the warmth of home cooking with this herb roasted chicken and baby potatoes recipe. This dish is a timeless classic that brings together juicy chicken and tender potatoes, all infused with aromatic herbs. Perfect for family dinners or special occasions, the golden, crispy skin and savory flavors create a centerpiece that invites connection and conversation. Embrace the comfort of this delicious and satisfying meal, sure to leave everyone at the table smiling.
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Ingredients
  

1 whole chicken (about 4-5 pounds)

2 lbs baby potatoes, halved (or left whole if small)

1 lemon, sliced

4 sprigs fresh rosemary

4 sprigs fresh thyme

4 cloves garlic, crushed

1/4 cup olive oil

2 tablespoons unsalted butter, melted

1 tablespoon Dijon mustard

1 tablespoon honey

Salt and pepper, to taste

Optional: fresh parsley for garnish

Instructions
 

Preheat the oven: Start by preheating your oven to 425°F (220°C).

    Prepare the chicken: Rinse the chicken under cold water and pat dry with paper towels. Place the chicken in a large roasting pan.

      Make the herb mixture: In a small bowl, whisk together the olive oil, melted butter, Dijon mustard, honey, salt, and pepper. Crush the garlic and add it to the mixture.

        Season the chicken: Rub the herb mixture all over the chicken, including under the skin for enhanced flavor. Place the rosemary and thyme sprigs inside the cavity of the chicken along with the lemon slices.

          Prepare the potatoes: In a separate bowl, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper until coated. Arrange them around the chicken in the roasting pan, cut side down.

            Roast in the oven: Place the roasting pan in the preheated oven. Roast for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear. Stir the potatoes halfway through cooking for even browning.

              Rest the chicken: Once done, remove the chicken from the oven, cover it loosely with aluminum foil, and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a juicy chicken.

                Serve: Carve the chicken and serve with the roasted baby potatoes on the side. Drizzle any pan juices over the chicken and potatoes. Garnish with freshly chopped parsley if desired.

                  Prep Time, Total Time, Servings: 15 mins | 1 hr 30 mins | Serves 4-6