The Crispiest Roast Chicken with Potatoes

Course: Chicken Recipes, Main Food Recipes


Prep time


Cooking time






  • For chicken:
  • 1 whole chicken

  • Salt

  • Pepper

  • Smoked paprika

  • Garlic powder

  • Aleppo peppers (optional)

  • Fresh rosemary

  • For potatoes:
  • 1-2 pounds potatoes (cut in large wedges, with skin)

  • Salt

  • Pepper

  • Garlic powder

  • Dried oregano

  • Olive oil


  • Butterfly the chicken (google it… it will reduce your cooking time!). Place the chicken in the fridge for 1-2 hours to dry out (if you can’t that’s ok too). Remove from fridge and dry the chicken of any excess liquid or moisture.
  • Set oven rack to middle position and preheat to 450°F.
  • Place the chicken (breast side down) on a large baking sheet or roasting pan. Sprinkle liberally with salt, pepper, smoked paprika, garlic pepper and Aleppo peppers (if using).
  • Turn the chicken over (breast side up) and sprinkle generously with salt, pepper, smoked paprika, garlic pepper and Aleppo peppers (if using). Set aside.
  • In a bowl, mix the potato wedges with a generous amount of olive oil, salt, pepper, garlic powder, and dried oregano. Place potatoes around the chicken.
  • Place prepared chicken and potatoes in the oven.
  • Bake at 450°F for 20 minutes. Reduce heat to 400°F and bake for a further 40 minutes. This is very important!!! That initial high heat is going to get that skin crispy!
  • Before removing from oven, the chicken breast should read 163-165°F and thigh and leg should read at 173-175°F. Potatoes should be cooked through.
  • Let chicken rest for 5-10 minutes, sprinkle with parsley, cut into pieces and serve!


  • I don’t know what I was thinking but I used dried rosemary. Don’t use it! It’s dry, twiggy and pointless.