There’s something truly magical about a dish that takes its time to cook, filling your kitchen with mouthwatering aromas and building anticipation with every passing hour. This Herbed Chicken and Potatoes recipe is just that—a slow-cooked masterpiece that transforms simple ingredients into a tender, flavorful feast.
While store-bought rotisserie chickens offer convenience, they often fall short on texture and taste. That’s why this homemade version is worth the effort. The secret? A low-and-slow three-hour bake that locks in all the juices, allowing the chicken to become insanely tender while soaking up the fragrant flavors of fresh herbs.
As the chicken cooks in roasting pan, it releases its savory juices, which mingle with the potatoes, creating perfectly caramelized, golden-brown bites that are as delicious as the main event. The result is a complete meal that’s ideal for lazy Sunday afternoons when you have the time to let dinner develop into something extraordinary.
Whether you’re feeding a family or simply treating yourself to a hearty, soul-warming dinner, this Herbed Chicken and Potatoes recipe is one you’ll want to make again and again.
Not quite what you are looking for? Try these other excellent chicken recipes:
- Roasted chicken: This classic dish is easy to prepare and can be flavored with a variety of herbs and spices.
- Fried chicken: Crispy on the outside and moist on the inside, fried chicken can be made with a variety of coatings and seasonings.
- Chicken Parmesan: This Italian-American dish consists of breaded and fried chicken cutlets topped with marinara sauce and mozzarella cheese.
- Chicken curry: This dish can be made with a wide range of spices and can be served over rice or with naan bread.
Herbed Chicken and Potatoes
Herbed Chicken and Potatoes is an easy meal in one with moist, tender chicken and golden, crispy potatoes. Always a winner!
- Prep Time: :10
- Cook Time: 3:00
- Total Time: 3:10
- Yield: 4 1x
- Category: Entree
- Method: Oven
Ingredients
2 teaspoons fennel seeds
1 teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh marjoram; plus 4 sprigs, divided
2 tablespoons finely chopped fresh thyme; plus 4 sprigs, divided
1 tablespoon kosher salt, plus more
½ teaspoon freshly ground black pepper, plus more
6 tablespoons olive oil, divided
1 3½–4 pound chicken
1 lemon, quartered
1 head of garlic, halved crosswise
2 pounds Yukon Gold potatoes, scrubbed, halved, or quartered if large
Instructions
- Preheat oven to 300°. Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Combine spice mixture, chopped marjoram, chopped thyme, 1 Tbsp. salt, ½ tsp. pepper, and 3 Tbsp. oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.
- Toss potatoes with remaining 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Push potatoes to edges of baking sheet and scatter remaining 2 marjoram and 2 thyme sprigs in center; place chicken on herbs. Roast, turning potatoes and basting chicken every hour, until skin is browned, meat is extremely tender, and potatoes are golden brown and very soft, about 3 hours. Let chicken rest at least 10 minutes before carving.
Notes
Want crispier skin on the chicken? After the three-hour cooking time, pop it under the broiler for 3-5 minutes to achieve a golden, crispy finish.