There’s something really special about Sundays. It’s that slow, easy kind of day where you want good food but don’t feel like spending forever in the kitchen. That’s exactly where this roast chicken recipe came from.
I was looking for something that felt warm and comforting, especially for cooler weather, but still quick to prepare. This one-pan roast chicken totally hit the spot. It’s simple, healthy, and full of flavour. No fancy ingredients, no complicated steps, and barely any dishes to wash.
All you really need is a whole chicken, some baby potatoes, onion, garlic, and a few pantry spices. Once it’s all in the oven, you can kick back and relax while the smell fills your home. It’s the kind of recipe that almost makes itself.
What I love most is that it feels hearty and satisfying, without being too heavy. And the yogurt dip on the side? It’s light, zesty, and goes with everything. Sometimes I even save a bit for weekday lunches.
If you’re a fan of meals that are easy, delicious, and made for sharing, this is one to try. One pan, minimal prep, and loads of flavour. It’s comfort food, but the good kind.
Whole Oven Roasted Chicken with Baby Potatoes
Ingredients
Main Dish
- 1 Whole Chicken
- 1 Onion peeled and chopped
- 3 cloves Garlic peeled and thinly sliced
- 8 Baby Potatoes washed and cut in half
- 30 ml Olive Oil extra virgin
- 2 ½ tsp Woolworths Chicken Rub
- 1 tsp Woolworths Peri-Peri
- ½ tsp Woolworths Smoked Paprika
- 1 tsp Woolworths Mixed Herbs
- 30-40 ml Water
- Salt to taste
Salad Sauce
- 3 tsp Low Fat Plain Yogurt
- 2 tsp Reduced Fat Mayonnaise
- Lemon Juice squeeze of fresh
- ½ tsp Smoked Paprika
- ½ tsp Mixed Herbs
- ½ tsp Fresh Ground Black Pepper
- Salt optional to taste
Instructions
Main Dish
- Preheat oven to 160°C.
- Pour the olive oil in the oven baking dish or pan.
- Place the halved baby potatoes in the dish.
- Place the chopped onion and sliced garlic on top.
- Add a bit of salt to the vegetables.
- In a small bowl, mix together the Chicken Rub, Peri-Peri, Smoked Paprika, and Mixed Herbs.
- Rub the whole chicken with a bit of olive oil.
- Rub the spice mix onto the chicken.
- Pour water into the baking dish, around the sides, to cover the baby potatoes halfway.
- Place the chicken on top of the baby potatoes, onion, and garlic in the dish.
- Bake uncovered for 1 to 1.5 hours until the chicken skin is crispy and internal temp reaches 75°C.
- Turning the chicken during baking is optional.
Salad Sauce
- Mix together the yogurt, mayonnaise, lemon juice, smoked paprika, mixed herbs, black pepper, and salt (optional).
- Serve with salad, burgers, or as a dip for chips. This sauce is very versatile.
