Garlic Potatoes with Chicken

A whole chicken stands upright on a vertical roaster while red potatoes, a quartered onion, and a full bulb of peeled garlic cloves roast alongside it in the same pan. The chicken drippings baste the vegetables as they cook, and that high oven heat crisps the skin while turning the potatoes golden and crusty on the outside.

The garlic goes in 15 minutes after the potatoes and onion. Garlic burns fast at this temperature, so adding it later protects it from turning bitter while giving it enough time to soften into sweet, spreadable cloves. Stir the vegetables every 10 minutes to coat them in the rendered chicken fat and ensure even browning.

Oil-packed tomatoes and fresh rosemary get tossed into the potatoes right at the end, after the chicken comes out. The residual heat wilts the rosemary and warms the tomatoes without cooking them down. They add a burst of bright acidity and herbaceous fragrance to the rich, garlicky potatoes.

Pro Tips

• Let the chicken come to room temperature for 30 minutes before roasting. A cold bird takes longer and cooks unevenly.
• Cut potatoes into similar-sized pieces so they finish at the same time. Small ones will burn before large ones are done.
• Rest the chicken for 10 minutes before carving. The juices need time to settle back into the meat.

Variations

• Use sweet potatoes or fingerlings instead of red potatoes for a different flavor and texture.
• Add quartered fennel bulb to the roasting pan for an anise note that pairs beautifully with rosemary.
• Squeeze the roasted garlic cloves out of their skins and spread on crusty bread as a side.