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roasted chicken next to arugula salad and roasted potato wedges
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5 — Votes 2 votes

Whole Roasted Chicken Recipe with Potatoes and Arugula Salad

For this complete dinner, a whole chicken is simply seasoned and roasted, then served alongside perfectly crispy roasted potato wedges and a fresh, bright arugula salad.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Author: Cassy Joy Garcia

Ingredients

  • 1 4- to 4½-pound whole chicken
  • 4 tablespoons salted butter room temperature
  • 4 garlic cloves minced
  • 3 teaspoons sea salt divided
  • 1 teaspoon ground black pepper divided
  • 2 pounds red potatoes cut into ½-inch-wide wedges
  • 3 tablespoons plus 1 teaspoon olive oil, divided
  • 8 cups fresh arugula
  • 4 tablespoons fresh lemon juice the juice from 2 lemons

Instructions

For the Roasted Chicken:

  • Preheat the oven to 400°F.
  • Remove the giblets from the cavity of the chicken and pat it dry with a paper towel. In a small bowl, stir together the butter and garlic until well combined. Rub about half of the garlic butter over the outside of the chicken. Using your fingers, gently lift the skin from the breast and smear the rest of the garlic butter under the skin. Place the chicken in a roasting pan or on a rimmed baking sheet, and tuck the wing tips under the joint where the wing meets the chicken’s body. Using about 6 inches of twine, tie the ends of the drumsticks together. Season the chicken with the salt and pepper.
  • Stick the chicken in the oven and roast for 1 hour 10 minutes, or until the juices run clear and/or an instant-read thermometer inserted into the thickest portion of a thigh registers 165°F. If the skin starts to brown too deeply, tent the chicken with a piece of aluminum foil.
  • When the chicken is done, remove it from the oven, tent it with foil (if it’s not already tented), and let it rest for 10 minutes.
  • Once the other components are finished, carve the legs, thighs, wings, and breasts, divide them among 4 plates, and serve alongside the potatoes and arugula salad.

For the Roasted Potatoes:

  • Once the chicken is in the oven, prep the potatoes! To do this, toss the wedge-cut potatoes with 4 teaspoons (1 tablespoon plus 1 teaspoon) of olive oil, then spread them out over a rimmed baking sheet and season with 1 teaspoon of salt.
  • When the chicken has been in the oven for 35 minutes, put the potatoes in the oven, and roast for 45 minutes, or until golden brown.

For the Fresh Arugula Salad:

  • Just before serving, place the arugula in a large bowl. Add the lemon juice, olive oil, salt, and pepper, and massage the dressing into the leaves.

Nutrition

Calories: 705kcal | Carbohydrates: 39.6g | Protein: 66.9g | Fat: 30.9g | Saturated Fat: 10.6g | Cholesterol: 229.1mg | Sodium: 2010.1mg | Fiber: 4.6g | Sugar: 4.2g