With a thyme garlic butter paste under the skin, this chicken comes out so moist and flavorful! With crispy roasted potatoes cooked in the juice from the chicken, this is an amazing meal!
If you want moist, yet crispy roast chicken. Potatoes cooked in all the juices from the chicken and golden brown. Then this is the recipe for you!
I mean just look at that roasted chicken!
The secret is a garlic thyme butter under the skin, cooking the chicken on top of the potatoes, and a cast iron skillet!
Yes, you could make this without a cast iron skillet, but I think it retains heat so well and makes the crispiest potatoes.
Ingredients.
- Butter - I use unsalted.
- Garlic - I use one clove, you can use more if you want it extra garlicky.
- Herb - I used thyme for this. You could also use rosemary, basil, tarragon, or try your favorite herb.
- Chicken - Some people like smaller chickens for roasting, I like to find a bigger one. This one was around 5 pounds.
- Potatoes - regular white potatoes, yukon gold, or even sweet potatoes!
Instructions.
Preheat the oven to 400°f.
Bring the chicken out of the fridge to come to room temperature.
While the chicken is coming to room temperature, mix together the butter ingredients.
Peel (or not) and dice the potatoes. I cut mine into 1 to 1 ½-inch cubes. The smaller cubes will get extra crispy!
I place them straight into the skillet, drizzle with olive oil, salt and pepper and toss until all of the pieces are coated.
Using your fingers, loosen the skin of the chicken over the breast and thighs.
Using your hands, work the butter under the skin of the chicken. Any extra, rub off the chicken.
Salt and pepper the back of the chicken and place in the skillet on top of the potatoes.
Tuck the wings behind and tie the legs together. Sprinkle the top and sides with salt and pepper. Some may go on the potatoes, that's fine.
Roast for 1 to 1 ½ hours, cooking until the meatiest part of the chicken thigh registers 165°f. Depending on the size of your chicken, you can start testing it at 45 minutes and then check about every 15 minutes.
Remove from the oven and let the chicken rest for 10 minutes, for the juices to settle, before carving.
I know I said it before, but just look at that roasted chicken and potatoes! Perfectly brown and crispy. I wish I had taken a photo of it after we carved it so that you could see how juicy it was!
The only thing is that the skin under the thighs is not as crispy because it rests on the potatoes. You could raise the chicken onto a rack, but I prefer it laying directly on the potatoes, so it's a trade-off!
While the chicken rested, I roasted some green beans and this was given an enthusiastic two thumbs up!
Also, if you've made my Tarragon Compound Butter, you could just slice off some of it and use it in place of the garlic thyme butter.
More oven-roasted chicken recipes.
Recipe.
**As an Amazon affiliate I earn from qualifying purchases.
Thyme Garlic Butter Roast Chicken and Potatoes
Ingredients
- 2 tablespoons butter softened
- 1 clove garlic minced
- 1 teaspoon fresh thyme leaves minced
- 2 pounds potatoes cut into 1 to 1 ½ inch dice
- 2 tablespoons extra virgin olive oil
- 1 chicken whole, 4-5 pounds
- Kosher salt
- black pepper
Instructions
- Preheat oven to 400°f degrees. In a large cast iron skillet, toss the potatoes with 2 tablespoons oil, and sprinkle with salt and pepper.
- In a small bowl, combine the softened butter with the minced garlic, thyme leaves, and a pinch of salt and pepper.
- Use your fingers to gently separate skin from flesh of the chicken, including thigh and leg areas. Work the thyme butter under skin of the breast and thighs. Tuck wings under breasts. Using kitchen twine, tie legs together.
- Nestle chicken, breast side up, among potatoes; rub chicken with remaining tablespoon oil, and season each with salt and pepper.
- Roast, tossing potatoes occasionally and brushing chicken with pan juices (I didn't brush with juices or toss the potatoes - I pretty much just let it roast unattended), until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees. about 1 hour.
- Let chicken rest in a warm spot 10 minutes before serving.
Laura @MotherWouldKnow says
I've pretty much stopped making roasted chicken because I can buy it so easily. But this one looks so good, and is a simple one dish meal. So when fall comes and I feel like turning on the oven again ...
Michelle says
Thyme is also one of my favorite herbs.
Your chicken is perfect, Pam. I like that you have a classic dish with the sweet potato twist.
Thank you for sharing with See Ya in the Gumbo. The party will resume tomorrow.
Natasha in Oz says
Thanks so much for sharing this at the Say G’Day Saturday Linky Party. I will be featuring you at my weekly Friday Favorites post!
Best wishes,
Natasha in Oz
Les in NE says
I was going to pin this (or add it to Evernote), but then it would get lost in the mix and I'd forget to make it. Instead, I'll leave this post marked "unread" in my feed so I can be sure to return to it and make it later this week. Looks delicious!!
grace says
i like a lot of herbs, but thyme is one of my top 5, maybe even top 2. this sounds great!
Catherine says
Yum!
Marjie says
This is exactly how roast chicken should be done! (Save second chicken? What does that even mean? I have large sons!)
Joanne says
It's so nice when fate acts as your menu planner. Such a great comfort meal!