Whole Roasted Chicken with Potatoes and Peas

There’s something magical about a perfectly roasted chicken. The crispy skin, juicy meat, and irresistible aroma that fills your home make it an excellent choice for a delicious comfort dinner. Making a Whole Roasted Chicken with Potatoes and Peas is a great choice for a comforting meal.

But the best part? It’s surprisingly easy to make at home with just a few ingredients and minimal prep. Adding veggies to the pan makes it a complete one pan meal.

For me, this dish brings back memories of dinners at my sister’s house, where her whole roasted chicken with potatoes and peas became a family favorite.

Dinners at my sister’s house were always something to look forward to. Her roasted chicken was always juicy and packed with flavor in every bite. The best part was how the potatoes and peas soaked up the rich, savory juices, becoming crispy on the edges and perfectly seasoned. I followed in her foot steps by also making a tasty authentic Italian Sunday Gravy

What can I make with leftovers from a whole roasted chicken with potatoes and peas?

Shredded leftover chicken can be repurposed for soups, sandwiches, or salads. Roasted potatoes can be crisped in a skillet for breakfast.

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Main Ingredients Needed:

• whole chicken (about 4-5 lbs)
• olive oil
•  butter
•  lemon
•  garlic
• Italian seasoning
• rosemary
• parsley
• Salt
• black pepper
• paprika
• baby potatoes
• frozen peas
• cooking twine (optional)

Tips:

• While cooking if pan seems dry you can add a splash of chicken broth, or a small amount of butter or olive oil.
• Before slicing the chicken let it rest for 10 to 15 minutes, this will prevent the juices from spilling out.

Step by step instructions:

• Preheat oven to 425 degrees.
• Pat dry the chicken and season inside and out with salt and pepper. Carefully place softened butter under the skin.
• Stuff the chicken cavity with lemon, onion and rosemary. Tie legs with twine (optional).
• Mix all seasoning in a small bowl and mix together.
• Place halved potatoes in a bowl. Toss with olive oil and half of the seasoning. Toss until all potatoes are coated.  Place potatoes in roasting pan.

• Rest chicken on top of potatoes in pan.  Drizzle with olive oil, sprinkle the rest of the seasoning all over the chicken. Place the butter around the pan.

• Cook chicken and potatoes for 1 hour and 20 minutes. Add frozen peas all around the chicken and potatoes. Cook until chicken reaches 165 degrees. Let rest before serving.

Whole Roasted Chicken

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• Author: Lori
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Dinner
• Method: Oven
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 whole chicken (about 4–5 lbs)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 lemon, quartered
• 1 medium onion, quartered
• 4 cloves garlic, chopped
• 1/2 teaspoon paprika
• 1 tablespoon rosemary
• 1 tablespoon chopped parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 lbs. baby potatoes, halved
• 1 cup frozen peas (added later)

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Instructions

• Prep the chicken: Preheat your oven to 425°F. Pat the chicken dry with paper towels to ensure the skin gets crispy. Rub the butter all over the chicken, including under the skin if you can.
• Season: Generously season the chicken with salt and pepper inside and out. Stuff the cavity with half of the lemon halves, half of the onion, and rosemary.
• Season Potatoes: Place all dry seasoning in a small bowl.  Add potatoes to a large bowl add seasoning and 1 tablespoon of olive oil. Mix well so all potatoes are well coated.
• Arrange Veggies: Place the halved potatoes, the other half of the onion, lemon and chopped garlic in a roasting pan. Drizzle with olive oil . Stir to combine.
• Roast: Place the chicken on top of the potatoes in a roasting pan breast side up. Sprinkle the chicken and veggies with paprika for color.  Roast for about 1 hour-20 minutes, add the frozen peas around the chicken. Continue cooking for another 15 minutes or until the internal temperature of the thickest part of the thigh reaches 165 degrees. Baste the chicken with the pan juices halfway through to keep it moist.
• Rest: Once done, let the chicken rest for 10-15 minutes before carving. This step is crucial for juicy meat!