Garlic & Paprika Roast Chicken with Potatoes
A whole chicken marinated in garlic and paprika, roasted with crispy potato wedges on one sheet pan—main and side together.
- Time
- 90 min
- Serving
- 663 kcal
- Ingredients
- ≈ $1.58
- Protein
- 44 g
Ingredients
- 1 Whole chickenpack 1.6 kg ≈ $7.10 220 g
- 2 Potatoes≈ $2.15 per kg 180 g
- 3 Garlic≈ $10.00 per kg 4 g
- 4 Paprika 1 g
- 5 Sunflower oil 8 ml
- 6 Sour cream 15%pack 300 g ≈ $1.60 15 g
- 7 Salt 2 g
- 8 Ground black pepper to taste
- 9 Fresh rosemarypack 20 g ≈ $2.00 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the chicken dry inside and out with paper towels—dry skin browns better.
Make the marinade: press garlic3 into a paste, mix with sour6 cream, half the oil, paprika, salt, and pepper; rub all over the chicken and under the skin on the breast, then let sit 20 minutes.
Peel and cut potatoes2 into thick wedges, toss with the remaining oil, salt, and rosemary, then spread in an even layer on a baking tray.
Place the chicken breast-side up on the potatoes2, tie the legs with twine to hold its shape.
Roast at 375°F (190°C) for 60–70 minutes until juices from a thigh prick run clear; flip the potatoes2 after 15 minutes.
Let the chicken rest 10 minutes under foil, then slice and serve with the potatoes2.
Tips
- Why it works
- Pat the chicken dry to prevent steam from blocking browning—wet skin stays pale and rubbery.
- Substitutions
- Use Greek yogurt for sour cream (same amount) or dried rosemary (½ tsp, stronger flavor). Skip paprika for smoked paprika (½ tsp) for deeper taste.
- Common mistakes
- Overcooking makes the chicken dry; check thigh juices at 60 minutes—if clear, it’s done.
- Storing and reheating
- Eats best fresh but keeps 3 days refrigerated; reheat potatoes and chicken separately at 350°F (175°C) for 15 minutes.
- Serve with
- Pair with a simple green salad and crusty bread for a balanced, filling meal.
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