This roasted chicken with potatoes and onions recipe are perfect for a family dinner or a special occasion. With crispy, golden-brown skin and tender, juicy meat, this dish is sure to impress. Preheat your oven to 425°F (220°C). A high temperature ensures that the chicken skin becomes crispy while keeping the meat juicy and tender. Rinse the chicken under cold water and pat it dry with paper towels. Ensure the chicken cavity is empty and remove any excess fat.

Rub the chicken with olive oil, ensuring it’s evenly coated. In a small bowl, mix the rosemary, thyme, paprika, salt, and black pepper. Rub this spice mixture all over the chicken, including inside the cavity. Place the lemon halves inside the cavity for added flavour. In a large bowl, toss the potato chunks and onion slices with minced garlic and olive oil.

Season with salt and pepper to taste. Place the chicken in a large roasting pan. Surround it with the seasoned potatoes and onions. This ensures that the vegetables soak up the chicken’s delicious juices as they roast. Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the thigh is pierced. Halfway through cooking, stir the potatoes and onions to ensure they cook evenly. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

This allows the juices to redistribute throughout the meat, making it more tender and flavorful. Carve the chicken and serve it alongside the roasted potatoes and onions. Garnish with freshly chopped parsley for a pop of colour and freshness. With minimal prep time and simple ingredients, you can enjoy a delicious homemade meal that’s sure to satisfy everyone at the table. Enjoy this flavorful and hearty dish with your favourite side salad or a warm piece of crusty bread.


  • 1 whole chicken or 4-5 pounds of chicken drumsticks
  • 4 large potatoes, peeled and cut into chunks
  • 2 large onions, peeled and sliced
  • 4 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved
  • Fresh parsley, chopped (for garnish)