Go Back
rosemary thyme roast chicken and potatoes

Rosemary-Thyme Chicken and Potato Bake

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 6 servings


  • 1 whole chicken
  • 12-15 fingerling or small red potatoes
  • 1/2 yellow onion
  • 4 cloves garlic
  • 3 tbsp butter or extra virgin olive oil
  • 3 tsp dried rosemary, divided
  • 2 tsp thyme, divided
  • 1 tsp salt, divided
  • 1/2 tsp cumin


  • Preheat oven to 425 degrees.
  • Slice potatoes in half, rough chop onion, and mince garlic. Place in the bottom of your baking dish. Add two tablespoons butter on top of the vegetables.
  • Sprinkle evenly with 2 tsp rosemary, 1 tsp thyme, and 1/2 tsp salt.
  • Rub 1 tbsp of butter all over chicken and place on top of vegetables. Sprinkle evenly with 1 tsp rosemary, 1 tsp thyme, 1/2 tsp salt and 1/2 tsp cumin.
  • Cover with foil and bake for 1 hour 15 minutes. After 1 hour and 15 minutes, remove foil and bake for another 15 minutes, or until skin is slightly crispy and lightly browned.
  • Let cool for about 15 minutes then serve.


Note: Oven temperatures do vary. Please check your chicken with a meat thermometer and make sure it reaches 165 degrees to prevent illness and know that chicken is thoroughly cooked.