Oven-roast chicken with potatoes is one of the great classics of Italian cooking, the quintessential Sunday dish. In this recipe I explain how to prepare a tender and juicy roast chicken with golden, flavorful potatoes, just as the family tradition requires: grandma’s recipe, perfect even if you don’t know how to cook chicken. In this preparation we’ll cook step by step the grandma’s roast chicken accompanied by a side of quick roast potatoes , to create a simple but heartfelt recipe, ideal for Sunday and to make a good impression at the table with a modest expense. The roast chicken with potatoes is truly a grandma’s recipe, a classic of Italian cuisine that tastes like home, family and celebration. My children go crazy for Roast Chicken especially when I roast it whole, because served that way it immediately feels festive! Over the years I have prepared many versions of whole roast chicken, from Whole roast chicken with orange and apples to Air fryer roast chicken with mustard and honey, and also Roast chicken with potatoes and mushrooms. Today, to enrich our collection, I want to tell you how I prepare the simplest and most delicious grandma-style roast chicken: roasted whole, golden, succulent, tasty and perfect not only for Sunday, but also for important days like Christmas, Easter and New Year’s. Ready? Let’s go to the kitchen, then: our oven-roasted chicken, with its golden crust and delightful aroma, will win you over at the first soft and juicy bite. Before we roll up our sleeves, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here). A classic Italian dish, an inexpensive main course that always feels celebratory and that both adults and children love!
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Hours
- Preparation time: 10 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the roast chicken
- 1 chicken (whole, about 6 lbs (approx. 2.7 kg))
- 1 onion (small)
- 1 carrot
- to taste salt
- to taste spices (rosemary, thyme, pepper, sage, etc…)
- 2.2 lbs potatoes (or 1.1 lbs potatoes and 1.1 lbs butternut or delica squash)
- 1 onion (medium)
- to taste spices (rosemary, pepper, sage, thyme, etc…)
- to taste extra virgin olive oil
Tools
- 2 Baking dishes or casseroles
- Thermometer kitchen probe thermometer
How to make the perfect roast chicken
Buy from your trusted butcher a whole chicken sized to your needs; we were seven at the table and I bought a chicken of about 2.7 kg (about 6 lbs).
I recommend choosing a free-range chicken; it has yellow skin and looks better visually, is raised more naturally and is also more flavorful.
Prepare the chicken by removing any remaining feathers; if they don’t come off easily, singe them a little.
Rinse under running water (then don’t forget to wash and sanitize the sink well to remove any pathogenic bacteria from the bird) and place it on a large baking tray.
Insert carrots, pieces of onion, salt, pepper and spices inside the cavity.
Rub the surface of the chicken with a little salt and distribute more spices.
Cover with a sheet of parchment paper and then with two or three layers of aluminum foil.
Preheat and bake at 392°F placing the tray on the second rack from the bottom.
Forget about everything for at least 90 minutes; during this time the chicken will cook, and thanks to the covering and the trapped steam it won’t burn.
After this first phase, take it out of the oven, and you’ll see that cooking juices (partly fat) will have formed at the bottom of the tray; collect them with a spoon and pour some into the cavity and some over the chicken to baste it.
Cover again as before and return it to the oven.
Repeat this step once every thirty minutes.
After three hours the chicken should be cooked; to be sure, measure the internal temperature in the center of the breast which should be around 176°F.
Remove the covering, baste again and let it brown for a few more minutes.
If you don’t have a kitchen thermometer, evaluate doneness through the carrots and onions inserted at the start of the preparation; if they are cooked (even if not completely soft), the chicken will be ready and you can take it out of the oven.
Tips:
– Tie the chicken’s legs together so it doesn’t deform during cooking (I remembered too late, but I was able to save most of it).
– Avoid detaching or tearing the chicken skin, it serves as protection and the meat won’t dry out, staying tasty and juicy.
– Cooking the chicken covered like this prevents the skin from burning or tearing.
– You can replace the mixed spices with a classic savory roast seasoning.
You can serve the chicken with a side of potatoes, just as I did.
Before starting I should tell you that I prefer to cook the potatoes separately from the chicken because they have very different cooking times and cooked this way they come out restaurant-style: crispy outside and soft inside.
Peel the potatoes, rinse them, cut them into large pieces and parboil them 7-8 minutes in lightly salted boiling water. This way they will lose some starch and after roasting they will become much crispier and more golden, and it will also significantly reduce the baking time. Drain them, place them in a baking dish, dress generously with oil, roast aromatics and a sprig of rosemary, toss and roast at 446°F for about 20 minutes.
If you want a more intense flavor, you can also add a crushed clove of garlic or half a finely chopped onion to the ingredients listed above. Remove the potatoes from the oven and serve them hot.
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How do you make oven-roast chicken tender and juicy?To get a tender and juicy roast chicken it’s important to cover it well before cooking, season it properly and respect the cooking times.
What is the right temperature to roast chicken?
The ideal oven temperature for roasting chicken is 356°F in a static oven, ensuring even cooking and a well-browned skin without drying out the meat.
How long should a whole roast chicken cook?
A whole chicken of about 1.2–1.4 kg (about 2.6–3.1 lbs) typically cooks in 80–90 minutes, but time can vary depending on the oven and the size of the chicken.
How can you avoid roast chicken becoming dry?
To avoid a dry roast chicken it’s important not to overcook it, baste it occasionally with its juices and let it rest a few minutes before carving.
Can potatoes be cooked together with the roast chicken?
Yes, potatoes can be cooked directly with the roast chicken: they will absorb its flavor and become golden and tastier. If you roast the whole chicken, add them to the tray half an hour later; if the chicken is already in pieces you can insert them at the same time.
Can roast chicken be prepared in advance?
Roast chicken is always best freshly made, but it can be prepared in advance and reheated in the oven at low temperature, covering it lightly to prevent it from drying out.
