Garlic Butter Roasted Chicken with Herb Potatoes is a hearty, delicious meal perfect for family gatherings or weekend dinners. This dish combines the rich flavors of tender, juicy chicken with the savory goodness of roasted potatoes. The chicken is marinated with a flavorful honey-soy sauce glaze, while the potatoes are tossed with aromatic rosemary and dill, creating a delightful balance of flavors. The crispy skin, tender meat, and aromatic herbs make this dish comforting yet sophisticated. Whether you’re looking to impress guests or simply enjoy a homestyle meal, this recipe is guaranteed to satisfy your cravings.

Full Recipe:

Ingredients

For the Chicken:

• 1 whole chicken (1.8 kg), halved – Provides tender meat and crispy skin when roasted.
• Salt – To season the chicken.
• Black pepper – For seasoning the chicken.
• 5-6 cloves of garlic – Adds aromatic depth to the chicken.
• 2 tablespoons oil – For frying the garlic and chicken.
• 50 g of butter – For rich flavor and browning.

For the Honey-Soy Glaze:

• 2 teaspoons of honey – Adds sweetness and helps caramelize the chicken.
• 2 tablespoons of soy sauce – Adds umami and saltiness.
• 2 teaspoons of mustard – For tangy depth.
• 1 teaspoon of tomato paste – Adds a subtle tomato flavor and thickens the glaze.
• Salt and pepper – To taste.
• Fresh coriander and peppers – For garnish and a fresh, spicy kick.

For the Herb Potatoes:

• 1 kg of potatoes – Adds a hearty, starchy element to the meal.
• 1 teaspoon of salt – To season the potatoes.
• 1 onion – For sweetness and flavor.
• 1 yellow bell pepper – Adds color and sweetness to the dish.
• Oil from the chicken – To add flavor when frying the vegetables.
• 1 teaspoon of paprika – For a smoky, slightly spicy flavor.
• 2 teaspoons of rosemary – Provides aromatic, earthy flavor.
• Dill and parsley – For a fresh, herbaceous garnish.

Step-by-Step Instructions

1. Prepare and Season the Chicken

• Cut the whole chicken in half and lightly beat the halves to flatten them.
• Season both sides of the chicken generously with salt and black pepper.
• Set aside while you prepare the other ingredients.

2. Fry the Garlic

• In a large pan, heat 2 tablespoons of oil and 50 g of butter over medium heat.
• Add 5-6 cloves of garlic, frying for 2-3 minutes until aromatic. Remove the garlic from the pan, leaving the flavored oil and butter behind.

3. Fry the Chicken

• Place the seasoned chicken halves in the hot pan, skin side down. Cover the chicken with a heavy lid or press down with a spatula to ensure even browning.
• Fry for 4-5 minutes until golden and crispy, then flip and repeat on the other side.
• Once both sides are browned, remove the chicken from the pan and place it in a baking dish.

4. Prepare the Honey-Soy Glaze

• In a small bowl, mix together 2 teaspoons of honey, 2 tablespoons of soy sauce, 2 teaspoons of mustard, 1 teaspoon of tomato paste, salt, and pepper.
• Brush the glaze generously over the chicken, making sure to coat both sides. Garnish with freshly chopped coriander and sliced peppers for added color and flavor.
• Cover the baking dish with foil.

5. Bake the Chicken

• Preheat your oven to 200°C (392°F). Bake the chicken covered with foil for 45 minutes.
• After 45 minutes, remove the foil and bake for another 10-15 minutes to allow the skin to crisp up.

6. Prepare the Potatoes

• While the chicken is baking, peel 1 kg of potatoes and place them in a pot. Add 1 teaspoon of salt and enough water to cover the potatoes.
• Boil the potatoes for 15-20 minutes until they are tender but not falling apart. Drain and set aside.

7. Sauté the Vegetables

• Using the same pan in which you fried the chicken, add the leftover oil and butter. Fry 1 chopped onion and 1 sliced yellow bell pepper over medium heat until they turn golden.
• Add the pre-cooked potatoes, 1 teaspoon of paprika, and 2 teaspoons of rosemary. Sauté the potatoes until they are crispy and golden on all sides.

8. Garnish the Potatoes

• Once the potatoes are golden, toss in freshly chopped dill and parsley. Stir gently to combine and remove from the heat.

Cooking Tips

• Pressing the Chicken: When frying the chicken, pressing it down ensures an even, crispy skin.
• Resting Time: Let the chicken rest for 5 minutes after baking to allow the juices to redistribute.
• Crispy Potatoes: For extra crispy potatoes, fry them over medium-high heat, turning them frequently.
• Seasoning: Feel free to adjust the salt and pepper according to your taste. You can also add a dash of chili flakes for some heat.

Storage Tips

• Refrigeration: Store any leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the chicken in the oven at 180°C (356°F) for 10-15 minutes to retain its crispiness. Reheat the potatoes in a skillet to keep them crispy.
• Freezing: You can freeze the roasted chicken for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.

Nutritional Facts (per serving)

• Calories: 650 kcal
• Protein: 45g
• Fat: 35g
• Carbohydrates: 40g
• Fiber: 5g
• Sodium: 900mg
• Cholesterol: 160mg

FAQs

1. Can I use boneless chicken instead of a whole chicken?
   • Yes, you can use boneless chicken thighs or breasts. Adjust the cooking time as boneless cuts cook faster.
2. How do I know if the chicken is cooked through?
   • Use a meat thermometer to check the internal temperature of the chicken. It should reach 75°C (165°F).
3. Can I add other vegetables to the potatoes?
   • Absolutely! You can add carrots, zucchini, or mushrooms to the vegetable mix.
4. What can I substitute for the honey in the glaze?
   • Maple syrup or brown sugar can be used as alternatives to honey.