Whole roasted chicken with potatoes

Name: Whole roasted chicken with potatoes
Total time: 90 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Whole chicken — 350 g; Potatoes — 250 g; Garlic — 5 g; Sunflower oil — 10 ml; Paprika — 2 g; Salt — 3 g; Ground black pepper — 0.5 g

A whole chicken, roasted together with potatoes on a baking sheet, comes out juicy and flavorful. The dish serves two and keeps well in the fridge.

Time: 90 min
Serving: 961 kcal
Ingredients: ≈ $2.14
Protein: 69 g

High protein Hearty

Ingredients

1 Whole chickenpack 1.6 kg ≈ $7.10 350 g
2 Potatoes≈ $2.15 per kg 250 g
3 Garlic≈ $10.00 per kg 5 g
4 Sunflower oil 10 ml
5 Paprika 2 g
6 Salt 3 g
7 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Preparation: rinse the chicken, pat dry with paper towels, and rub the outside and inside with salt, pepper, paprika, and crushed garlic³.
Preparation: toss the potatoes² cut into large wedges with oil and salt, arranging them around the chicken on a large baking sheet.
Preheat the oven to 190 °C and place the tray with the chicken on the middle rack, uncovered.
Roast: high heat for 70–80 minutes, until the skin is golden and the juices from the thigh run clear.
Check and stir: if needed, shake the tray and lightly turn the potatoes² halfway through the roasting time; continue roasting until the potatoes and chicken are done.
Doneness: check the chicken: pierce the deepest part of the thigh with a thermometer or by visual cue; the internal temperature should be at least 75 °C, juices should be clear.
Rest: remove from the oven and let the chicken rest for 10 minutes before carving.
Serving: carve the chicken and serve with the roasted potatoes²; serve with any sauces to taste.

Tips

Why it works: Pat the chicken dry to prevent steam buildup, which keeps the skin crispy and the meat juicy. Wet skin traps moisture and makes it rubbery.
Substitutions: Use olive oil instead of sunflower oil for a richer taste. Replace paprika with ½ tsp smoked paprika for a deeper flavor.
Common mistakes: Overcooking makes the chicken dry. Notice when the skin burns or juices turn cloudy instead of clear.
Storing and reheating: Lasts 3 days in the fridge; reheat in a 160 °C oven for 20 minutes covered with foil. Freeze cooked chicken only without potatoes.
Serve with: Pair with steamed green beans and a simple lemon wedge for a balanced weeknight dinner.

In short

In the planner this dish is cooked for two days: reheat on day two.

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Nutrition

Per serving and share of 2000 kcal

Calories	961 kcal	48%
Protein	69 g	92%
Fat	56 g	80%
Carbs	44 g	17%
Per 100 g	155 kcal

Cost

≈ $2.14per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), August 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is whole chicken.

You will need

Oven

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