Roast Chicken with Rosemary and Potatoes

Roast chicken with rosemary and potatoes is a sleeper of a supper, combining juicy roast chicken with meltingly tender potatoes that are crisp at the edges. Did we mention it comes together in a single pan?

The charm of this roast chicken with rosemary and potatoes lies in its simplicity: the bird roasts on a bed of very finely sliced potatoes, which crisp to golden around the edges of the tin, while those directly under the chicken are soft and deliciously imbued with the rich cooking juices. The trick is to make sure that you get a little bit of both kinds of potato on your plate.–Skye McAlpine

  • Quick Glance
  • Quick Glance
  • 30 M
  • Serves 4


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Preheat the oven to 400°F (200°C).

Using a mandoline, a handheld slicer, or a sharp knife, thinly slice the potatoes into rounds about 1/8 inch (3 mm) thick.

Overlap the potato slices in 2 layers in a large roasting pan or 9-by-13-inch (23-by-33-cm) baking dish. Drizzle with 1 tablespoon of the oil and season generously with salt and pepper.

If you don’t have either of those pans available, a round 13-inch (32-cm) tarte Tatin dish or any similarly sized vessel will work.

Pat the chicken dry. Prick the lemon all over with a fork and stuff it in the cavity along with half the rosemary. Place the chicken on the potatoes.

Drizzle the remaining 3 tablespoons oil over the chicken and then rub it all over the skin and add a very generous sprinkle of salt. Lightly crush the garlic cloves and toss them on the potatoes along with what’s left of the rosemary.

You can happily prepare this a few hours before you’re ready to roast the chicken, cover and store in the fridge. Just don’t slice the potatoes more than 4 hours or so ahead, as they may brown.

Slide the pan in the oven and roast until the skin is crisp and the juices run clear when you stick a knife into the thickest part of the bird (between the leg and the body) and the internal temperature reads 165°F (74°C), 70 to 90 minutes, depending on the size of your bird.

If the chicken meat is cooked through but the skin still looks a little pale, simply slide it beneath the broiler for a few minutes until brown and crisp.

Let the chicken rest for 10 minutes before carving. Serve it straight from the roasting pan.