Garlic Roasted Chicken with New Potatoes


  • 3 small garlic heads, separated into cloves and peeled
  • 7 tablespoons extra-virgin olive oil, divided use
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 1 whole chicken, butterflied (ask your butcher to do it for you)
  •  1½ pounds baby Yukon Gold or other new potatoes (about 1-inch in size)
  • 1 cup baby arugula, minced
  • 2 tablespoons fresh lemon juice


  1. Preheat the oven to 350ºF.
  2. Place the garlic in a roasting pan or on a rimmed sheet pan.
  3. Drizzle with 1 tablespoon of the olive oil and season with a big pinch of salt and pepper.
  4. Rub 1 tablespoon of the olive oil all over the chicken and season well with salt and pepper.
  5. Place the chicken on top of the garlic making sure all the cloves are under the chicken.
  6. Roast for 45 minutes.
  7. In a mixing bowl, toss the potatoes with 1 tablespoon of the olive oil and season with salt and pepper.
  8. Remove the pan from the oven.
  9. Move the garlic from under the chicken and add the potatoes to the pan.
  10. Roast for another 45 minutes or until the potatoes are tender and the chicken is golden brown.
  11. While the chicken is roasting, whisk together the arugula, lemon juice, remaining 4 tablespoons of olive oil, and a big pinch of salt and pepper.
  12. Serve the chicken drizzled with the arugula dressing.


Serves 4-6

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