Slow Roasted Whole Chicken With Potatoes

Calories: 858.7kcal|Fat: 45.4g|Carbohydrates: 51.2g|Protein: 61.6g | 7 10

recipe
ingredients
tips

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Oozing with spices and onions this Whole Roast Chicken with Potatoes is effortlessly cooked in one pan over 4 hours. Perfectly spiced and oh-so-easy!

A roasted whole chicken with drippings, quartered onions and roast potatoes in one dish.

If you’re familiar with Wellbeing Barista, I’m all about chicken and traybakes. Whether it’s breakfast bakes, sweet bakes, pasta bakes, or savory meats, I love tossing flavors into a pan and letting the oven work its magic. And when it comes to marinades, quick and simple is my jam. Beef Bulgogi Marinade may take the crown, but peri peri marinade gives it a run for its money.

Why You’ll Like It

Brown and Crispy
Rotisserie-Style Chicken

Gravy from the drippings
Roast Potatoes Cooked in Drippings

Tips

Use Fresh Spices: If possible, grind whole spices just before using them to impart the best flavor to your chicken.

Customize: Adjust herbs and seasoning according to your taste and guests. If a guest doesn’t like thyme or herbs than omit. I tend to replace paprika with sweet paprika in every recipe. Don’t be afraid to customize the spice rub to your taste preferences!
Marinating Overnight: Marinating the chicken with the spice rub overnight or at least 2 hours before.
Room Temperature Chicken: Before cooking, allow the spice-rubbed chicken to come to room temperature for about 30 minutes.

Use a Roasting Rack: For a crispier roasted chicken, use roasting rack set inside a baking sheet to allow air to circulate around the chicken.
Baste with Butter: For buttery goodness, baste the chicken with melted butter or olive oil while it cooks. If you don’t have time for this step consider wet rubbing the spices by mixing the dry spice rub ingredients with butter.
Rest Before Carving: After cooking, allow the chicken to rest for about 10-15 minutes before carving to redistribute the juices.

Save the Drippings: Don’t let those flavorful juices go to waste! They make a delicious base for gravy or sauce to serve alongside the chicken.

How to Store the Roasted Chicken

STORING

Leave to cool and refrigerate for up to 3 days.

Freeze for up to 3 months in a labeled air-tight container! To thaw, place it in the refrigerator and let it thaw overnight.

REHEATING

You can reheat the roasted chicken

in the oven
on the stovetop
in the microwave

MAKE AHEAD OPTIONS

It’s so simple to prepare that I recommend doubling the recipe and cooking extra roasted chicken to use on weekdays for lunch, sandwich, salads and tacos.

How to Serve the Chicken Roast?

This One Pan Whole Roast Chicken with Potatoes is glorious on its own. A simple green salad or steamed broccoli would be a perfect complement providing a healthy and balanced addition to the meal.

Wine-wise, consider pairing it with a versatile white wine like Chardonnay. If you prefer red wine, light to medium-bodied Pinot Noir offers a perfect balance of fruitiness and acidity that complements the roasted chicken without overpowering it. Another excellent option is a Chianti Classico, a premium red wine from the Chianti region of Italy, where the Sangiovese grapes embrace the savory taste of the roast.

Health Info

Calories: 858.7kcal

Sugar: 4.3g
Sodium: 1391.6mg
Fat: 45.4g

Carbohydrates: 51.2g
Fiber: 6.8g
Protein: 61.6g

Slow Cooked Whole Roasted Chicken Recipe with Roasted Potatoes

Servings 4 people

Calories 858.7

Prep Time 10

Cook Time 5

for marinating 2

Total Time 7 10

Fat: 45.4g|Carbohydrates: 51.2g|Protein: 61.6g

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Description

Oozing with spices and onions this Whole Roast Chicken with Potatoes is effortlessly cooked in one pan over 4 hours. Perfectly spiced and oh-so-easy!

Ingredients

1 (4 pounds) whole chicken
2 onions quartered
6 medium potatoes washed and quartered

For the Chicken Spice Rub

2 teaspoons salt
1 teaspoons paprika
½ teaspoon onion powder

½ teaspoon dried thyme
½ teaspoon white pepper
¼ teaspoon black pepper

¼ teaspoon cayenne pepper
½ teaspoon garlic powder

Instructions

Prepare the Chicken Rub

Prepare the spice rub by combining salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder and set aside.

Marinade the Chicken

Remove and discard the giblets, then rinse the chicken cavity and pat dry with paper towels. Rub each chicken inside and out with the spice mixture (follow more the "How To Rub a Whole Chicken" section below).
Place one onion into the cavity of each chicken
Wrap the chickens securely in resealable plastic bags or double wrap with plastic wrap, and refrigerate overnight or for at least 2 to 4 hours to allow the flavors to meld.

Roast the Chicken

Preheat the oven to 250 degrees F (120 degrees C).
Transfer the chicken and remaining quartered onions to a roasting pan.
Potatoes Option 1: Optionally arrange the quartered potatoes in the baking pan. Roast them in the preheated oven.
Potatoes Precooking Options: Follow the precooking options and then add the potatoes to the chicken roasting pan during the last 30 to 60 minutes.
Roast the chickens uncovered for 4 to 5 hours. To check when the chicken is roasted use an instant-read thermometer inserted into the meat near the bone registers at least 165 degrees F (74 degrees C). Ensure the potatoes are tender and golden brown.

If you haven't added the potatoes yet, check the temperature of the chicken after 3½ hours and if the chicken is nearly done add the pre-cooked potatoes. for 30 minutes to 1 hour
Once done, let the chickens rest for 10 minutes before carving.
Serve the chicken slices on a plate with potatoes and the drippings from the roast.

How to Put Rub on a Whole Chicken?

Dry Rub the whole chicken by sprinkling evenly over the entire surface of the chicken. Use your hands to gently massage the rub into the skin and meat, ensuring it adheres well.
Alternatively, if you want to put on wet rub, you can create a paste by mixing the spice rub with a small amount of oil or melted butter. Rub this paste all over the chicken, making sure to coat it thoroughly.
Rub under the Skin: For even more flavor, consider loosening the skin of the chicken and applying some of the spice rub directly onto the meat underneath. Be careful not to tear the skin completely.
Rub inside the Cavity: Don't forget to season the cavity of the chicken as well. Sprinkle some of the spice rub inside the cavity to flavor the meat from the inside out.

Let It Rest: After applying the spice rub, let the chicken rest for at least 2 hours in the refrigerator. If you're really in a hurry leave at least 30 minutes at room temperature. This allows the flavors to penetrate the meat before cooking.
Cook as Desired: Roast, grill, or cook the chicken according to your recipe. The spices will create a flavorful crust on the outside while seasoning the meat throughout.

How to Precook the Potatoes

Pre-cook Potatoes Option 1 : In a large pot of boiling water, parboil the quartered potatoes for about 5-7 minutes until they are just starting to become tender but still firm. Drain the potatoes and let them cool slightly.
Pre-cook Potatoes Option 2: Airfry the potatoes.

How you can use the Drippings to make a Delicious Gravy?

Skimming: After removing the chicken from the roasting pan, pour the drippings into a bowl and then use a spoon to skim off any excess fat from the surface.
Deglazing: Place the roasting pan with the remaining drippings on the stovetop over medium heat. Add a splash of liquid, such as chicken broth, wine, or water, to the pan to deglaze it, loosening any flavorful browned bits stuck to the bottom of the pan.
Straining: Once the drippings are deglazed, remove solids using a blender or strain them through a fine-mesh sieve or cheesecloth.

Thickening: Transfer the strained drippings back to the stovetop and bring them to a simmer. To ticken the gravy make a mixture of cornstarch and cold water and whisk until the gravy is thick enough.
Seasoning: Add salt, pepper and aromatics to the gravy for extra depth.
Serving: Serve the gravy hot alongside the roasted chicken