Christmas Herb Roasted Chicken and Potatoes Tips, FAQ & printable recipe

Tips for success

For the absolute crispiest chicken skin, consider dry-brining the chicken in the refrigerator the night before. Simply pat the chicken dry and leave it uncovered on a wire rack set inside a baking sheet in the fridge for 12 to 24 hours.

The cold refrigerator air will completely dehydrate the surface of the skin, ensuring it stays incredibly juicy and develops an amazing crunch during roasting.

To elevate the pan juices even further, you can add a few fresh herbs to the skillet along with the potatoes and tomatoes. As the chicken roasts, these herbs will release their aromatic oils, blending with the rendered chicken fat to create a deeply flavorful, savory pan sauce that is perfect for spooning over the carved meat and roasted vegetables.

Variations

• Herb Infused Roast Chicken: Place additional sprigs of fresh rosemary and other fresh herbs inside the chicken cavity before roasting to infuse the meat with deep herbal aromas from the inside out.
• Double Rosemary Chicken: Finely chop some of the fresh rosemary and press it directly onto the chicken skin before roasting to create an extra-fragrant herb crust.

Storage and make-ahead

Fridge

Store leftovers in airtight containers in the refrigerator for up to 3 to 4 days.

Freezer

Freeze carved chicken meat in a freezer-safe bag or container for up to 3 months; thaw in the fridge before reheating.

Reheat

Reheat chicken and potatoes in a 350°F (175°C) oven for 15 minutes to help restore the crispiness of the skin and potatoes.

To store leftovers, allow the chicken and vegetables to cool completely at room temperature for no more than two hours. Carve any remaining meat off the bone to save space and store it in an airtight container.

Place the roasted potatoes and cherry tomatoes in a separate airtight container to prevent them from becoming too soggy. Store both containers in the refrigerator for up to three to four days, or freeze the carved chicken meat for up to three months.

While this roast chicken is best served fresh from the oven to enjoy the crispy skin, you can do several prep steps ahead of time. You can prep the chicken, halve the potatoes, and place them in the refrigerator the morning of your dinner.

When you are ready to cook, simply assemble everything in the cast-iron skillet, let the chicken sit at room temperature for 20 minutes to take the chill off, and roast as directed.

Serving ideas

Presenting this dish directly in the cast-iron skillet makes for a stunning, rustic holiday presentation. Place the skillet on a heatproof trivet in the center of your dining table, surrounded by extra sprigs of fresh rosemary for a pop of festive holiday color.

Spoon a generous amount of the rich pan juices over the carved chicken pieces just before serving to add a beautiful shine and a burst of savory richness to each portion.

This roasted chicken and potato dish pairs beautifully with a crisp green salad, which helps cut through the richness of the chicken fat. For a complete holiday feast, serve it alongside roasted green beans, steamed asparagus, or a warm loaf of crusty bread to soak up every last drop of the delicious, savory pan juices left behind in the cast-iron skillet.

Frequently asked questions

Recipe card

Christmas Herb Roasted Chicken and Potatoes

Prep 20 minCook 1 h 15 minRest 15 minTotal 1 h 50 minServes 4

Ingredients

• 1 whole chicken, about 4 to 5 pounds
• 1 1/2 lb baby potatoes, halved
• 1 cup cherry tomatoes
• 4 sprigs fresh rosemary

Instructions

1. Preheat the oven to 425°F (220°C). Position an oven rack in the center. Prepare a large 12-inch cast-iron skillet to ensure it is clean and ready for roasting the chicken and vegetables.
2. Pat the whole chicken completely dry inside and out with paper towels. Place the chicken in the center of the cast-iron skillet, ensuring it sits flat to promote even cooking throughout the roasting process.
3. Arrange the halved baby potatoes, cherry tomatoes, and fresh rosemary sprigs in a single layer around the chicken in the cast-iron skillet, ensuring they are not piled too high to allow proper roasting.
4. Place the skillet in the preheated oven and roast for 50 minutes. Carefully pull the skillet out and spoon the hot, rendered pan juices over the chicken skin and vegetables, then return to the oven to finish cooking.
5. Continue roasting for another 15 to 20 minutes. Insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. The chicken is fully cooked when the internal temperature reaches 165°F (74°C) and the juices run completely clear.
6. Remove the cast-iron skillet from the oven. Let the chicken rest in the skillet for 15 minutes before carving to allow the juices to redistribute throughout the meat. Spoon the rich pan juices over the glistening skin and carve.

Estimated nutrition per serving

Calories

560

Protein

43 g

Carbohydrates

30 g

Fat

30 g

Fiber

3 g

Sugar

2.5 g

Sodium

120 mg

Automatic estimate from the ingredient list, not laboratory-verified.