Roast Chicken With Potatoes & Garlic

Total Time
Prep 20 mins
Cook 40 mins

Quick and easy dinner, but nice enough for company.

Ingredients Nutrition


  1. Preheat oven to 450 degrees Fahrenheit. In a 17"x11 1/2" roasting pan, toss the chicken pieces, potatoes, peppers, and garlic cloves with the olive oil, salt, pepper, and rosemary. Be sure chicken is skin-side up.
  2. Roast chicken and vegetables 35 to 40 minutes, until juices run clear when thickest parts of chicken pieces are pierced with a tip of knife, and potatoes are tender. Remove chicken and vegetables to platter; cover and keep warm.
  3. If you like, skim fat from drippings in pan, then add 1/4 cup hot water, stirring to loosen brown bits. Spoon drippings over chicken and vegetables.
  4. Squeeze the garlic from the peels and eat it with the chicken, if you like.
Most Helpful

This was a very nice chicken dish. The roasted garlic and peppers were a nice touch. The only change I made was to squeeze a half of a lemon over it before popping it in the oven.

JPsBarbie September 20, 2009

A Keeper recipe here, thank you very much. I had to improvise a little on the ingrediants though and just used what I had. Used one whole chicken cut into pieces with white potato pieces, carrots, and fresh green beans. I also was out of dried Rosemary and used Oregano instead, about 4-5 tablespoons, also used garlic powder instead of fresh. Omitted the pepper as I didn't have any, but will definately add again when I make this again. Oh yes also was out of olive oil, but used regular oil. I was a bit worried about the green beans not cooking completely so cooked this for 50 minutes. Removed it from the oven and drizzled some melted butter over top because it was a bit dry. But the flavor was amazing and I will make this again. Thanks!

Cooking Mother June 06, 2009