When I want a dinner that feels a little special but doesn’t require a ton of effort, this Chicken Roast with Garlic Butter Potatoes is exactly what I make. It’s warm, hearty, and packed with flavor from the crispy-skinned chicken to the buttery roasted vegetables. Plus, it all comes together in one pan, which means fewer dishes and more time to actually enjoy the meal.
Whether you’re cooking for your family or hosting a small gathering, this roast checks all the boxes. It looks beautiful right out of the oven, smells incredible, and tastes like the kind of meal that took hours—but really didn’t.
Let me walk you through how I make it and why it’s one of my most reliable go-to recipes.
Why This Roast Works So Well
- One-pan magic: Chicken, potatoes, and veggies all roast together, soaking up flavor and saving you cleanup.
- Garlic butter = flavor bomb: The mix of olive oil and butter keeps everything moist while adding richness.
- Crispy, golden skin: With high heat and regular basting, the chicken roasts up beautifully.
- Built-in side dishes: No extra work needed—everything’s cooked in the same pan.
Ingredients You’ll Need
(Serves 4–6 | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes)
For the Roast Chicken:
- 1 whole chicken (about 4 lbs) or bone-in pieces
- 2 tablespoons olive oil
- 3 tablespoons butter, melted
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 lemon, halved
- 4 garlic cloves, smashed
For the Garlic Butter Potatoes & Veggies:
- 1 lb baby potatoes, halved
- 1 tablespoon olive oil
- 2 tablespoons butter, melted
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 cup baby carrots
- 1 cup broccoli florets
- 1 cup asparagus, trimmed
Optional Garnish:
Fresh rosemary or thyme sprigs for serving
How I Make This Roast (Step-by-Step)
1. Preheat and Prep the Chicken
I preheat the oven to 400°F (200°C) and get to work on the chicken. I pat it dry with paper towels—this is key for crispy skin. Then I place it in a large roasting pan or deep baking dish.
In a small bowl, I mix the olive oil, melted butter, salt, pepper, garlic powder, paprika, and thyme. I rub this all over the chicken, making sure to get it into every nook and cranny. If I’m using a whole bird, I also stuff the cavity with the lemon halves and smashed garlic cloves.
2. Prep the Potatoes and Carrots
Next, I toss the halved baby potatoes and carrots in a mix of olive oil, melted butter, salt, pepper, and Italian seasoning. I scatter them around the chicken in the roasting pan. They’ll soak up all those savory drippings and roast right alongside the meat.
3. Roast and Baste
Into the oven it goes, uncovered, for about 1 hour and 15 minutes. I baste the chicken every 25 minutes with the pan juices. This step makes a big difference—it helps the skin brown evenly and keeps everything juicy.
If I’m using chicken pieces instead of a whole bird, I still follow the same process, just checking for doneness a little earlier.
4. Add the Green Veggies
In the last 20 minutes of roasting, I add the broccoli and asparagus. I like to give them a quick toss in olive oil and a pinch of salt before adding them to the pan. They roast up tender and slightly crisp, soaking in all the buttery, garlicky goodness.
5. Rest and Serve
Once the chicken is fully cooked (165°F in the thickest part), I remove the pan from the oven and let the chicken rest for 10 minutes before slicing. This keeps all the juices inside where they belong.
I garnish with fresh rosemary or thyme and bring the whole pan to the table—it’s a showstopper on its own.
My Tips for Roast Chicken Success
- Don’t skip the basting: It keeps everything moist and helps build flavor.
- Room-temp chicken = better roast: If I have time, I let the chicken sit out for 20 minutes before roasting.
- Use a meat thermometer: It takes the guesswork out and ensures the chicken is cooked through but still juicy.
- Customize your veggies: This recipe is flexible. Swap in sweet potatoes, squash, or green beans depending on what’s in season.
What I Serve With It
Honestly, this is a full meal on its own, but sometimes I like to add:
- A green salad with vinaigrette for a light contrast
- Crusty bread or dinner rolls to soak up the buttery pan juices
- A drizzle of lemon juice or pan gravy over the chicken before serving
FAQs From My Kitchen to Yours
Q: Can I use boneless chicken instead?
A: You can, but it may cook faster. I recommend bone-in for more flavor and juiciness, especially if roasting with veggies.
Q: What if I don’t have baby potatoes?
A: Regular potatoes work—just cut them into 1-inch chunks so they cook evenly.
Q: Can I make this ahead?
A: Yes! You can season the chicken and prep the veggies a day in advance. Just cover and refrigerate, then roast when ready.
Q: How do I store leftovers?
A: I store everything in an airtight container. It reheats beautifully in the oven or skillet, and makes a killer leftover lunch with rice or pasta.
Why This Chicken Roast Is On Repeat in My Kitchen
This recipe feels like comfort food but still manages to look elegant. It’s the kind of dish that brings everyone to the table—and keeps them there. The garlic butter works its way into every bite, the potatoes are crispy on the edges and soft inside, and the veggies are perfectly roasted with minimal effort.
Whether I’m cooking for my family on a Sunday or feeding friends during the holidays, this Chicken Roast with Garlic Butter Potatoes always delivers.
Give it a try the next time you need a fuss-free but totally satisfying dinner. I have a feeling it’ll find a regular spot in your rotation too.
Garlic Butter Roast Chicken with Potatoes and Veggies—My Weekend Dinner Staple
Ingredients
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 lb baby potatoes
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 cup baby carrots
- 1 cup broccoli florets
- 1 cup asparagus
- 1 whole chicken (about 4-5 lbs)
- 1/2 cup unsalted butter (melted)
- Fresh parsley (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together salt, garlic powder, paprika, dried thyme, and Italian seasoning.
- Rub the seasoning mixture all over the chicken, including under the skin.
- In a large bowl, toss the baby potatoes, baby carrots, broccoli florets, and asparagus with olive oil and half of the melted butter. Season with salt and pepper to taste.
- Place the seasoned chicken in the center of a large roasting pan and arrange the vegetables around it.
- Drizzle the remaining melted butter over the chicken and vegetables.
- Roast in the preheated oven for about 1 hour, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Let the chicken rest for 10 minutes before carving. Garnish with fresh parsley before serving.
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