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Classic roast chicken with potatoes

Prepare yourselves for the best roast chicken you’ve ever tasted, with potatoes that taste even better. Nothing makes a heartier, more savory meal than this tried and true classic!

Serves: 2 - 4

Prep time: 20 minutes

Cook time: 1 hour

Difficulty:  🍳🍳

Note: While the chicken sits in the salt rub, begin to prep the potatoes and get your pan hot!


    • 2.5 - 3 lbs organic chicken, whole
    • salt

    • black pepper
    • 3 tbsp olive oil
    • 2 lbs baby Yukon potatoes, halved
    • 5 cloves garlic
    • 2 shallots, cut in 1/8ths 
    • 2 tbsp butter, cut into chunks
    • ‘nade



    • Preheat oven to 400°F.
    • Dry chicken with paper towels, inside and out, then heavily season with salt, inside and outside. Let sit for 20 minutes at room temp - this is a good time to start to prep the potatoes and heat the pan.  
    • With paper towels, dry chicken, then season generously with black pepper.
    • In a large skillet on high heat add olive oil, heating ‘til just barely smoking.
    • Place chicken breast side down into pan and cook 2 - 3 minutes, until skin is golden brown, then rotate to one side, cooking ‘til golden, then onto the back ‘til golden, then to the other side ‘til golden.
    • While on the stove on high heat, add garlic, shallot, and potatoes around the chicken, seasoning with salt. Try to avoid re-seasoning the bird. Add cold butter around potatoes.
    • Let pan get back to hot temp, about 2 minutes, then put bird into the oven.  
    • Cook bird without opening oven for 30 minutes, aim for 155°F using a probe thermometer.  
    • Remove chicken from oven and let rest for 20 minutes on top of potatoes.
    • Remove from potatoes and put potatoes back into oven to reheat.  
    • Butcher chicken and slice. Tip: if legs are undercooked slightly, no problem, return to oven for 5 - 10 minutes to finish cooking.
    • Serve with hot potatoes and ‘nade on the side.