Crispy Garlic Herb Roasted Chicken and Potatoes Step-by-step instructions

Before you start

Before starting, ensure that the chicken is thoroughly patted dry with paper towels. Removing excess moisture from the skin is the most critical step for achieving a crispy finish.

Additionally, preheat the oven to 400°F (200°C) well in advance to ensure the pan hits the target temperature immediately upon insertion. Gather all necessary ingredients and prep the potatoes by washing and halving them, ensuring they are uniform in size for consistent roasting results.

Instructions

Preparation

1. 1Prepare the ingredients
   Wash and halve the baby potatoes. Pat the chicken thighs dry with paper towels to ensure the skin becomes crispy during the roasting process. Arrange the chicken and potatoes in a single layer in a large roasting pan.
   Look for The chicken and potatoes should be evenly distributed in the pan.
   Tip Ensure the chicken skin is dry before roasting to help it achieve a better texture.

The chicken and potatoes should be arranged in a single, even layer to allow for proper air circulation. The skin should be facing upward to ensure it crisps effectively during the roasting process. Everything should be ready for the oven, with the oven preheated to the correct temperature.

Roasting

2. 2Roast the chicken and potatoes
   Place the roasting pan into a preheated oven at 400°F (200°C). Roast the chicken and potatoes until the skin is golden brown and crispy, and the chicken is fully cooked through.
   Look for The chicken skin should turn golden brown and crispy, and the potatoes should be fork-tender.
   Tip Do not overcrowd the pan to ensure the heat circulates properly for crisping.

The chicken and potatoes should be roasting steadily. At this stage, the skin should be turning golden brown, and the potatoes should be softening. Ensure that the pan is not overcrowded so that the heat can reach all sides of the chicken and potatoes evenly.

Final Verification

3. 3Verify temperature and serve
   Use a meat thermometer to check the thickest part of the chicken thigh. It must reach an internal temperature of 165°F (74°C) to be considered safe. Once reached, remove the pan from the oven and let the chicken rest for at least 5 minutes before serving to ensure the juices redistribute.
   Look for The juices should run clear when the chicken is pierced.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resting is crucial for maintaining the moisture and tenderness of the meat after roasting.

The final check requires ensuring the chicken has reached 165°F (74°C) consistently across all pieces.

The pan should be removed from the oven, and the chicken must rest, allowing the internal juices to settle. The final visual cue should be a vibrant, golden-brown appearance on both the meat and the potatoes.

Common mistakes

A common mistake is overcrowding the roasting pan, which traps moisture and prevents the chicken skin from crisping, leading to soggy results. Another frequent error is failing to dry the chicken skin properly before roasting.

If the surface is damp, the skin will steam rather than roast. Finally, neglecting to let the chicken rest for at least 5 minutes before serving will cause the juices to run out, resulting in drier meat.

How to tell it’s done

The chicken is considered done when it reaches an internal temperature of 165°F (74°C) as measured by a meat thermometer inserted into the thickest part of the thigh, away from the bone.

At this stage, the skin should be deep golden brown and crisp to the touch. The potatoes should be tender enough to be easily pierced with a fork, and their edges should show signs of caramelization from the rendered chicken fat.

• Poultry: 165°F (74°C) in the thickest part