Herb-Roasted Chicken with Crispy Baby Potatoes Step-by-step instructions

Before you start

Before starting, ensure the chicken is thoroughly thawed if previously frozen and patted completely dry. A dry surface is the most important factor for achieving crispy skin.

Prepare the potatoes by washing them well and halving them evenly so they cook at a consistent rate. Preheat your oven well in advance to ensure it reaches the target temperature before the pan enters.

Instructions

Preparing and seasoning

1. 1Seasoning the chicken
   Preheat the oven to 400°F (200°C). Pat the chicken dry with paper towels to ensure crispy skin. Rub the skin thoroughly with fresh herbs. Place the halved baby potatoes in the roasting pan around the chicken.
   Look for The chicken skin should be evenly coated with herbs for the best browning.
   Tip Ensure the chicken is at room temperature for about 30 minutes before roasting to help it cook more evenly.

The chicken should be thoroughly coated in the herb mixture, with the potatoes arranged in a single layer around the bird. The seasoning should be evenly distributed across all pieces to ensure consistent flavor in every bite.

Roasting the meal

2. 2Roasting to perfection
   Transfer the pan to the preheated oven. Roast for 60 minutes or until the chicken reaches an internal temperature of 165°F (74°C) when measured with a thermometer in the thickest part of the thigh. The potatoes should be fork-tender and golden brown.
   Look for The skin will turn golden brown and crispy, and the juices should run clear when the meat is pierced.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the potatoes are browning too quickly, move the pan to a lower rack in the oven.

The kitchen should be filled with the aromatic scent of roasted herbs and chicken. The skin will transition from pale to a deep, golden brown, and the potatoes will begin to sizzle as they absorb the rendered fats.

Final resting and serving

3. 3Resting and serving
   Remove the pan from the oven. Carefully transfer the chicken to a carving board and let it rest for at least 10 minutes before carving. This allows the juices to redistribute throughout the meat. Carve the chicken into pieces and serve warm alongside the roasted baby potatoes.
   Look for The meat will appear succulent and juicy when carved, with the skin remaining crisp.
   Tip Do not skip the resting step, as it is essential for achieving the most tender results.

The chicken should rest undisturbed on a cutting board, allowing the temperature to stabilize. The skin remains crispy, and the potatoes should be tender with golden, caramelized edges. Everything is ready for carving and serving.

Common mistakes

Avoid overcrowding the pan, as this causes the ingredients to steam rather than roast, leading to soggy skin and soft potatoes.

Do not skip the resting period, as cutting the bird immediately after removing it from the oven will cause the juices to escape, resulting in dry meat.

Finally, ensure the chicken is not overly wet before seasoning, as excess moisture will prevent the skin from browning properly.

How to tell it’s done

The chicken is perfectly done when it reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh. At this stage, the skin should be deeply golden and crisp to the touch, and the meat should appear white and succulent.

When carved, the juices should run clear. The potatoes are done when a fork slides easily into the center of the largest piece.

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