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Garlic Herb Roasted Chicken with Crispy Potatoes
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Garlic Herb Roasted Chicken with Crispy Potatoes

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RALEIGH SELECT BLEND Buy now from Salted Perfection $16

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A knockout combo of juicy roasted chicken and golden crispy potatoes, seasoned to perfection with a savory herb blend. This dish hits all the right notes—crisp, tender, and packed with flavor. Remember, a good cook’s gotta respect the process—no shortcuts, capisce?

Made to serve: 3-4
Scale:

Ingredients

  • 1 whole chicken (about 4 lbs), patted dry
  • 2 lbs baby potatoes, halved
  • 4 cloves garlic, minced
  • 3 TBS olive oil
  • 1 tsp Salted Perfection Raleigh Select Blend
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 lemon, halved
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F. Grab a 9x13 inch roasting pan or a large rimmed baking sheet.
  2. In a small bowl, mix olive oil, minced garlic, Salted Perfection Raleigh Select Blend, rosemary, thyme, and pepper. This here’s your flavor foundation—don’t skimp!
  3. Rub the chicken all over with the garlic herb oil, making sure to get under the skin where possible. Squeeze the lemon halves over the chicken and toss them in the cavity.
  4. Toss the halved potatoes with the remaining garlic herb oil mixture until well coated. Spread potatoes around the chicken in the roasting pan.
  5. Roast in the oven for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F and the potatoes are golden and crispy. Halfway through, baste the chicken with pan juices and turn potatoes for even crisping.
  6. Remove from oven and let it rest for 10 minutes before carving. Garnish with fresh parsley for that final pizzazz.
  7. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

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