Easy Rustic Herb Roasted Chicken and Potatoes

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How to make Easy Rustic Herb Roasted Chicken and Potatoes. This one pan recipe is not only easy to make, but classically elegant as well. Let's dive in!

There’s something undeniably comforting about roasting a whole chicken with potatoes until the skin is golden and crisp, the meat is tender, and the kitchen smells like a cozy farmhouse on a Sunday afternoon. This herb roasted chicken and potatoes recipe is one of those no fuss, all reward kind of meals. Made in a giant 17 inch cast iron skillet, it’s as visually stunning as it is delicious. Whether you’re feeding a family, hosting a rustic dinner gathering, or simply craving something hearty and wholesome, this one pan meal delivers every time.

Why Cast Iron?

It's no secret that I love my giant cast iron skillet. I make a lot of my recipes in this skillet. I like the way that it cooks, I love the size of it, and it just seems to cook everything that I put in it perfectly. It is hands down, my most versatile pan. Cast iron retains heat beautifully, crisps up chicken skin like a dream, and gives potatoes that perfectly caramelized edge. The potatoes are chewy on the outside and buttery and creamy on the inside. So friggen yummy! If you’ve got a large skillet like my 17 inch workhorse, it’s the ideal vessel to nestle in a whole chicken and surround it with seasoned red potatoes. If you don't have cast iron skillet, no worries, you can use a glass or ceramic roasting pan. If you would like a large cast iron skillet like mine but don't know where to find it, I've put a link below for your convenience.

Lodge 17 Inch Pre-Seasoned Cast Iron Skillet, Dual Assist Handles: https://amzn.to/47c7r0c

Ingredients

• 1 whole chicken (about 5 lbs), rinsed and patted dry

• 1 onion, quartered

• 1/2 lemon, sliced

• 2–3 sprigs of fresh rosemary (for stuffing)

• 3 lb bag of small red potatoes, halved

• 3 tbsp olive oil (plus more for coating)

• 2 tsp dried thyme

• 2-3 fresh rosemary leaves minced or 2 tsp dried or enjoy both

• ½ tsp ground fennel seed

• ½ tsp dried sage

• 1½ tsp salt

• 1 tsp freshly ground black pepper

• 1 tbsp dried parsley

Instructions

1. Preheat and Prep

Preheat your oven to 375F degrees. Oil your cast iron skillet generously with olive oil, making sure the bottom is well coated to prevent sticking and promote crisping.

2. Stuff the Chicken

Stuff the cavity of the chicken with the quartered onion, lemon slices, and a few sprigs of fresh rosemary. This adds moisture and subtle citrus herb flavor from the inside out.

3. Season the Chicken and Potatoes

Place the whole chicken breast side up in the center of the pan. I don't even fuss with trussing the legs together, but I do tuck the wings under. Your preference.

Toss the halved red potatoes in a bowl with olive oil until lightly coated. Arrange them snugly around the chicken in the skillet flesh side down. If there are potatoes that can't fit in the bottom of the pan, just throw them on top of the others along the sides of the pan. They will still cook beautifully.

Drizzle additional olive oil over the top of the chicken and potatoes. In a small bowl, mix together the thyme, rosemary, fennel seed, sage, salt, pepper, and parsley. Sprinkle the herb blend generously over the chicken and potatoes, making sure everything gets a good dusting of flavor.

4. Roast to Perfection

Roast the chicken uncovered for about 1 hour and 45-50 minutes. Time may vary depending on your oven and the size of the chicken. Halfway through roasting, you can give the potatoes a stir or baste the bird with pan drippings for extra flavor.

Check the internal temperature of the chicken at the thickest part of the thigh, avoiding the bone. It should read at least 165F, but I prefer taking it to 175F to ensure its fully cooked and juicy. Some even aim for 180–185F if they enjoy very tender, fall apart texture.

5. Rest and Serve

Once done, remove the pan from the oven and let the chicken rest for 10–15 minutes before carving. This helps the juices redistribute so your meat stays moist.

Serve slices of the herb roasted chicken alongside those golden potatoes every bite kissed with olive oil, herbs, and the savory depth of a beautifully roasted bird.

Tips & Variations for Easy Rustic Herb Roasted Chicken and Potatoes

• Garlic lovers? Toss in a few whole unpeeled garlic cloves in with the potatoes.

• Try different herbs like marjoram or oregano if that’s what you have on hand.

• A splash of white wine or chicken broth at the bottom of the pan during the last 30 minutes can help deglaze and create a rich, herby pan sauce. Keep in mind that the potatoes will soften on the side that is in the wine.

  
  

Here are three trusted methods for roasting a whole chicken, each with slightly different results. Choose the one that fits your cooking style and schedule.

 Method 1: Constant Temp Roasting

Set oven to 375F-400F the entire time for even cooking and golden skin.

• 3 to 4 lb chicken: Roast 1 hour 15 min to 1 hour 30 min

• 4.5 to 5.5 lb chicken: Roast 1 hour 30 min to 1 hour 50 min

• 6 to 6.5 lb chicken: Roast 1 hour 50 min to 2 hours 15 min

Results: Crispy skin, juicy meat, straightforward timing.

Method 2: High Heat Start, Lower Finish

Start at 425F–450F for 20 minutes, then reduce to 350F for the remainder of cook time.

• 3 to 4 lb chicken: 1 hour 15 min to 1 hour 30 min

• 4.5 to 5.5 lb chicken: 1 hour 30 min to 1 hour 50 min

• 6 to 6.5 lb chicken: 1 hour 50 min to 2 hours 15 min

Results: Super crispy skin from the high heat, tender meat from the gentle finish.

Method 3: Low and Slow Roast

Set oven to 325F–350F and roast the bird slowly.

• 3 to 4 lb chicken: 1 hour 30 min to 1 hour 45 min

• 4.5 to 5.5 lb chicken: 1 hour 50 min to 2 hours 10 min

• 6 to 6.5 lb chicken: 2 hours 10 min to 2 hours 30 min

Results: Ultra moist meat with less risk of drying out. Skin will be more delicate than crisp unless broiled briefly at the end.

Internal Temperature Guide

• Minimum safe temp: 165F in the thickest part of the thigh

• Ideal juicy result: 170–175F for thighs, 160–165F for breast

• Tender dark meat: 180–185F for fall-apart texture

Let the bird rest 10–15 minutes before carving to let the juices redistribute.

Final Thoughts

Get to know your oven. After you cook and roast for a while, you start to learn the daily nuances and cooking habits of your stove. You also learn how an electric stove and oven cook different than a gas stove and oven. So, what I'm trying to say is, experiment with your oven. Some recipes that you cook will turn out different than expected or even different from the last time that you cooked it. Don't sweat it, this recipe is pretty forgiving, and since it is a one pan dish, the only work involved is the prep, and that's easy too. This dish is everything that I love about simple, rustic cooking. Uncomplicated ingredients, minimal cleanup, and maximum flavor. This herb roasted chicken and potatoes recipe turns an everyday dinner into something that feels special. Throw a side salad or some green veggies on the side, and you have a delicious dinner for the evening. The leftovers can be used to make soup the next day or to just enjoy on their own.

It’s meals like this that remind me of why I love cooking. Simple. Adaptable. Delish.

As always, happy roasting!

Jennifer