Juicy Herb Butter Roasted Chicken with Potatoes

Prepare for an unforgettable meal that’s both deeply comforting and surprisingly easy to achieve: Juicy Herb Butter Roasted Chicken with Baby Potatoes & Pan Sauce. This dish takes a whole chicken (or your favorite bone-in, skin-on pieces) and transforms it into a golden, crispy-skinned masterpiece, with incredibly succulent meat, thanks to a fragrant herb butter slathered under and over the skin. Roasted alongside tender baby potatoes that soak up all the flavorful chicken drippings, this entire meal cooks beautifully on a single sheet pan or in a roasting pan. The grand finale? A luscious, savory pan sauce made directly from the drippings, tying all the glorious flavors together. It’s an impressive, full-flavored meal perfect for Sunday dinner, special occasions, or simply elevating a weeknight.

Ingredients:

For the Herb Butter Chicken & Potatoes:

• 1 whole chicken (3-4 lbs / 1.5-1.8 kg), spatchcocked (butterflied) or cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
  • Alternatively: 4-6 bone-in, skin-on chicken pieces (e.g., thighs and drumsticks)
• 1.5 pounds (approx. 700g) baby potatoes (small red, gold, or mixed), halved or quartered if larger
• 1 head garlic, separated into cloves, peeled and lightly smashed
• 1 tablespoon olive oil (for potatoes)
• Salt and freshly ground black pepper, to taste

For the Herb Butter:

• 6 tablespoons (¾ stick) unsalted butter, softened
• 2 tablespoons fresh herbs, finely chopped (e.g., rosemary, thyme, parsley, sage, or a mix)
• 1 teaspoon garlic powder (optional, enhances garlic flavor)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Pan Sauce:

• All the delicious pan drippings from the roasted chicken and potatoes
• ½ cup chicken broth or white wine
• 1 tablespoon all-purpose flour or cornstarch (for thickening, optional)
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions:

1. Prepare the Chicken (and Optional Spatchcocking):
   • Remove the chicken from its packaging and pat it very, very dry inside and out with paper towels. This is crucial for crispy skin.
   • If spatchcocking: Place the chicken breast-side down. Using sturdy kitchen shears, cut along both sides of the backbone. Remove the backbone. Flip the chicken over and press firmly on the breastbone to flatten it. This helps it cook more evenly.
   • If using chicken pieces, ensure they are also thoroughly patted dry.
2. Make the Herb Butter:
   • In a small bowl, combine the softened unsalted butter, finely chopped fresh herbs, garlic powder (if using), ½ teaspoon salt, and ¼ teaspoon black pepper. Mix thoroughly until well combined.
3. Season the Chicken & Potatoes:
   • Carefully loosen the skin over the chicken breasts and thighs using your fingers, being careful not to tear it.
   • Rub about half of the prepared herb butter directly onto the chicken meat, under the skin.
   • Spread the remaining herb butter evenly over the top of the chicken skin.
   • In a large bowl, toss the halved baby potatoes and peeled garlic cloves with 1 tablespoon of olive oil, a good pinch of salt, and black pepper.
4. Arrange for Roasting:
   • Preheat your oven to 425°F (220°C).
   • Place the chicken (spatchcocked flat or individual pieces) on a large baking sheet or in a roasting pan.
   • Arrange the seasoned potatoes and garlic cloves around the chicken in a single layer. Ensure everything has good contact with the pan for browning.
5. Roast to Perfection:
   • Roast in the preheated oven for 45-60 minutes, or until the chicken skin is deeply golden brown and crispy, and the internal temperature of the thickest part of the chicken (thigh, not touching bone) reaches 165°F (74°C). The potatoes should be tender and lightly caramelized.
   • If the chicken or potatoes are browning too quickly, you can loosely tent them with foil.
6. Rest the Chicken:
   • Once cooked, carefully remove the chicken from the roasting pan and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring incredibly tender and juicy meat. Keep the potatoes warm in the turned-off oven or transfer them to a serving dish.
7. Make the Pan Sauce:
   • While the chicken rests, place the roasting pan directly on the stovetop over medium heat (if oven-safe) or scrape all the pan drippings and roasted garlic into a small saucepan.
   • Add the ½ cup of chicken broth or white wine to the pan. Bring to a simmer, scraping up all the flavorful browned bits from the bottom of the pan with a wooden spoon (this is called deglazing).
   • If you want a thicker sauce, whisk in 1 tablespoon of flour or cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer for 1-2 minutes until thickened.
   • Taste the sauce and season with salt and pepper as needed.
8. Serve:
   • Carve the rested chicken into desired pieces.
   • Serve generous portions of the juicy roasted chicken alongside the tender baby potatoes and a decadent drizzle of the homemade pan sauce.

Tips, Variations, and Storage:

• Spatchcocking for Success: Spatchcocking helps the chicken cook more evenly and results in crispier skin. If you prefer not to, bone-in, skin-on pieces work perfectly; just ensure they are of similar size for even cooking.
• Don’t Skip Patting Dry: This cannot be stressed enough for truly crispy skin.
• Butter Temperature: Softened butter is key for easily spreading under the skin without tearing.
• High Heat Start: Roasting at a higher temperature initially helps create that beautiful golden, crispy skin.
• Root Vegetable Swap: Instead of baby potatoes, use chopped carrots, parsnips, or even Brussels sprouts. Adjust cooking time as needed.
• Citrus Notes: Add lemon slices to the roasting pan or a squeeze of fresh lemon juice over the finished chicken for brightness.
• Make Ahead: The herb butter can be made a day in advance. Cooked chicken can be stored in an airtight container for 3-4 days in the refrigerator. Reheat gently in the oven or air fryer to retain crispness. The pan sauce is best made fresh.

Pairings:

• Green Salad: A simple, crisp green salad with a light vinaigrette provides a refreshing contrast.
• Vegetables: Steamed or sautéed green beans, broccoli, or a light coleslaw.
• Bread: Crusty bread or dinner rolls are perfect for soaking up the delicious pan sauce.
• Wine: A dry white wine like Sauvignon Blanc, Chardonnay (unoaked), or a light-bodied red like Pinot Noir.

Quick Info:

• Prep Time: 15 minutes
• Cook Time: 45-60 minutes
• Total Time: 60-75 minutes
• Servings: 4
• Approximate Calories: ~510 kcal per serving
• Cuisine: American / European
• Effort Level: Easy-Medium