Oven Roasted Whole Chicken and Potatoes
Serves 6
5 mins prep
60 mins cook
65 mins total
🍗🙌🏻🥔 FOUR ingredients + ONE pan = PERFECT roasted chicken with ZERO cleanup! Your new FOOLPROOF and EASY whole roasted chicken recipe that's ready in 1 hour!
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Preheat oven to 425ºF convection, line a large baking sheet with foil; set aside. If you don’t have a convection oven, bake at 425F regular, noting that the baking time will need to increase (see step 6. below).
Remove the chicken giblets, pat dry the exterior of the chicken using paper towels, and place on one side of the baking sheet, breast side up; I don’t truss it.
Add the potatoes to the other side of the baking sheet.
Very liberally season the chicken with salt and pepper, more moderately season the potatoes with salt and pepper, and evenly drizzle about 2 tablespoons olive oil over the chicken and 2 tablespoons olive oil over the potatoes; toss the potatoes with your hands to coat evenly.
Evenly sprinkle the chicken with paprika.
Bake for about 55 to 60 minutes convection, or until potatoes are tender and chicken is done* (see Tips below). Toss potatoes once midway through baking to ensure even cooking. If you don’t have a convection oven, I imagine the potatoes will need about 1 hour (remove them after 1 hour) and bake the chicken for another 30 minutes (about 90 minutes total), or until done. As with anything, bake until done and don’t get caught up on what the clock says.
Optionally garnish potatoes with parsley before serving.