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Whole Roasted Chicken and Potatoes with Herb Sauce

Sure, you can spend Sunday night roasting a chicken but we like to cook our bird on Tuesday. It’s less time consuming than you might think and it feels like a real treat for the middle of the week. The best part of roasting a whole chicken is all the schmaltzy potatoes that get cooked up alongside the bird. Save the chicken carcass and extra veggie scraps for a quick homemade chicken stock, which can then be used in a midweek soup or stored in the freezer.

Get the recipe for Roasted Chicken and Potatoes:

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Whole Roasted Chicken and Potatoes with Herb Sauce

  • Author: Misfits Market



For the chicken and potatoes:

  • 1 whole chicken
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons unsalted butter, softened at room temperature
  • 1 garlic hard, cut in half crosswise
  • 1 lemon, cut in half
  • pounds baby potatoes
  • 2 tablespoons olive oil

For the herb sauce:

  • 2 garlic cloves, skins removed
  • ¼ cup cilantro
  • ¼ cup parsley
  • 2 tablespoons dill
  • ½ teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • ½ teaspoon crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper


  1. Place the rack in the middle of the oven and preheat the oven to 350° F.
  2. Pat chicken dry with paper towels. Place chicken on a small baking sheet and season all over with 1 tablespoon salt and ½ teaspoon of freshly ground pepper. Make sure to season the inside cavity, too!
  3. Rub butter all over the skin of the chicken, place garlic and lemon halves in the cavity of the chicken, and tie the legs together with kitchen twine.
  4. Add potatoes to a bowl, cover with olive oil, season with 1 teaspoon salt and ¼ teaspoon black pepper. Toss and arrange potatoes towards the edges of a 12-inch cast iron skillet, leaving room for the chicken in the center.
  5. Transfer chicken to the skillet and roast, tossing potatoes twice, until potatoes are tender and the chicken skin is golden brown and crispy, 75 to 90 minutes. You will know the chicken is done when the meat looks tender and the juices run clear when you cut between the thigh joints. Let rest for 10 to 15 minutes before carving.
  6. For the herb sauce, add garlic, cilantro, parsley, dill, lemon zest, lemon juice, olive oil, and red pepper flakes to a food processor. Pulse until mostly blended, season with salt and black pepper to taste.
  7. Transfer chicken and potatoes to a serving dish, then brush with herb sauce before serving.

Go back: 1 Box, 5 Recipe, 20 Servings

Hungry for more? Try these other chicken dinners:

Fried Chicken with Homemade Ranch

Crispy Curry Chicken Thighs with Roasted Beets

One-Pot Chicken and Rice Bake