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Roasted Chicken and Potatoes Recipe (with Video)

American, Grain-free, Dairy-free

Discover our Roasted Chicken and Potatoes Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 1h


Main Ingredients
- 5 lb Whole chicken
- 2 lbs Red potatoes, cut in quarters
- 3 medium carrots
- 2 Bell peppers
- 1 Red onion
- 4 sprigs Thyme and Rosemary
- 6 cloves Garlic
- 1 Lemon, sliced
Seasoning Blend
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 1 Tbsp Garlic powder
- 1 Tbsp Onion powder
- 1 Tbsp Smoked paprika
- 1 Tbsp Italian seasoning
- 0.5 tsp Chili powder
- 0.25 tsp Cayenne pepper, optional
- Tony’s Creole Butter
Caribbean Green Seasoning
- 1 bunch Cilantro
- 0.5 bunch Parsley
- 4 Green onions
- 1 head Garlic
- 10 sprigs Fresh thyme
- 1 stalk Celery
- 1 small Onion
- 2 habanero peppers
- 0.5 Red bell pepper
- 0.5 c green pepper
- Salt, to taste
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Blend Ingredients
1. Add all ingredients to food processor and blend until desired consistency.
Prepare Chicken
1. Preheat oven to 400 degrees.
2. Spatchcock the chicken by removing the back bone then cracking the breast bone allowing it to lay flat.
3. Rub olive oil on the chicken then season with the blend above or your own favorite.
4. If desired, rub on the green seasoning.
Prepare Vegetables
1. Cut up the potatoes and veggies and add them to a bowl and drizzle with olive oil and toss in seasoning.
Prepare Baking Dish
1. Line a baking sheet or dish with aluminum foil and spray with cooking spray.
2. Add the potatoes and vegetables to the dish.
3. Lay the sprigs of thyme and Rosemary over the top.
4. Add your cloves of garlic and lay down your lemon slices.
Prepare Chicken for Baking
1. Place the Chicken over the top.
2. Touch up the seasoning with smoked Paprika to enhance color then inject with Tony’s Creole Butter.
Bake and Serve
1. Place in the oven.
2. After about 30 minutes, baste the chicken in its own juice or use melted butter but be careful as the butter will brown the skin.
3. I used a combination of melted butter and lemon juice.
4. The Chicken is done once the thickest part of the breast reaches 165 degrees internal.
5. Let rest for 10 minutes and enjoy.

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