Roasted Chicken Recipe

Roasted Chicken and potatoes is one of the easiest Sunday dinners you can do. There is less than 5 minutes of prep and everything goes into the oven at once—set a timer and in 1 1/2 – 2 hours (time will vary depending  on the size of the  chicken) and  you’re done!

When  I was kid Sunday dinner always entailed sitting down at the table, elbows off and clean up was a chore left to me my siblings. Now as an adult and dad, Sunday dinner is a fire drill 50% percent of the time, the other 50% looks like this—a homemade meal that is well made, simple, unfussy—100% doable. The only thing standing in my way of making this, or any other  Sunday dinner like this from regularly appearing, is planning.

I’m working on it though. As Cole gets older, Naomi and I, are having him help us plan ahead for Sunday dinner. It’s an equal mix of holding us more accountable, and teaching him the importance of family dinners. Epecially now as he gets older and wants to spend more time with his friends than at home.

I’m a traditionalist so dinners like this is important. Along with that, I’m adding in a piece of family heirloom by way of Hawthorne Forge. This is the knife that so many of you commented on when I posted it to Instagram here.

The  knife  is hand made and hand carved, the beautiful etching on the blade—of me and the boys—hand etched as well. The craftsmanship is like no other from look, feel and function, it’s top notch. So for anyone looking for a gift for that person who has everything, this is it – a personalize knife that you can pass down through the generations.

Now if only I can pass down the idea of Sunday dinner to my pre-teen who would rather face time with his friends over dinner time with his family.

Yield: Serves 4

Roasted Chicken Recipe

Roasted Chicken Recipe


  • * 2 lbs small red potatoes
  • * 2 tablespoons olive oil
  • * 4 teaspoon kosher salt, divided use
  • * 1 cup chicken broth
  • * 4 lb. whole chicken, patted dry
  • * 1 tablespoon chopped rosemary
  • * 1 teaspoon black pepper


  1. In a roasting pan, toss together potatoes and olive oil. Sprinkle 2 teaspoons of kosher on top. Make sure potatoes are spread out to create one even layer. Pour in chicken broth. Set aside.
  2. In a small bowl mix together rosemary, the remaining two teaspoons of kosher salt and black pepper. Season the chicken inside and out with the mixture. Tie the legs together with kitchen twine.
  3. Heat oven to 450 degrees. Place chicken breast-side up directly on the rack, with the roasting pan of potatoes directly underneath. This will allow the air to circulate all around the chicken. Roast 50 minutes, then baste chicken with pan juices. Roast until juices run clear when chicken is pierced with a knife, about 50 to 60 minutes. Let stand 10 minutes before carving.


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