Roast Chicken with Spiralized Potatoes

gluten freemeat & poultrypaleo
Roast Chicken with Spiralized Potatoes

Roast Chicken with Spiralized Potatoes

Last week, I decided to do something I had never before done in my life: roast a whole chicken.

I was flipping through the meal delivery service Plated‘s new cookbook (Plated) and I saw a beautiful looking whole roasted chicken over potatoes and I thought: that’s it. It’s time! Time to roast my first chicken.

And spiralize the potatoes, of course.

Roast Chicken with Spiralized Potatoes

For the potatoes part, I made my spiralized oven-baked curly fries and tossed them with the pan juices from the chicken to create literally the world’s most delicious potatoes. I’ve certainly never tasted anything more delicious! And I think you’ll believe me once you make this recipe.

Anyway, so the roasting of the chicken. The recipe is easy to follow, but I made a few adjustments – like adding garlic powder to the potatoes and using Herbes de Provence (you can find it here) instead of the French rub they suggest (because I figured if I don’t have the ingredients for the French rub in my kitchen, many of you may not either!)

The chicken tasted absolutely delicious, moist, and filled my kitchen with aromas I can only image were always in Julia Child’s kitchens.

Roast Chicken with Spiralized Potatoes

However, I didn’t do it “right.” Instead of letting the chicken cook breasts up, I cooked it with the breasts facing down into the pan. Thus, the skin on the breasts didn’t crisp up like they’re supposed to. This turned out to be a blessing in disguise, because it turns out – when you roast the chicken breast side down, the breasts cook in the juices from the chicken and become much more tender.

Next time, I’m going to simply flip the chicken halfway through roasting it so it gets evenly juicy and crispy skinned.

Lesson learned: embrace those “oops” moments and don’t take cooking too seriously. If yours doesn’t look like the final picture in a book, it’s okay – all that matters is how it tastes! And in this case, it tasted divine. Plus, luckily, cooking is much more amenable than baking. Maybe that’s why I’m a horrible baker?

Roast Chicken with Spiralized Potatoes

And I totally recommend the new Plated cookbook – it has so many easy, seasonal recipes (with tips on how to tweak it each time depending on the time of year) and the images are beautiful.

Have you ever roasted a chicken before? What was your experience?


Instagram Lately: #1


The Recipe

My First Time Roasting a Chicken

Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Servings: 4 -6


  • 1 large chicken about 6 pounds
  • 1/2 lemon
  • 4 sprigs fresh thyme
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons Herbes de Provence
  • salt and pepper
  • 1.5 pounds Yukon gold potatoes
  • 1/2 teaspoon garlic powder


  • Preheat the oven to 450 degrees F.
  • Remove the chicken from the fridge and bring to room temperature, about 30 minutes.
  • Pat the chicken as dry as possible, both inside and out. Generously season the cavity with salt and pepper, then stuff it with the lemon half and thyme sprigs. Rub the outside of the chicken with the olive oil, then season all over with the Herbs de Provence seasoning and salt and pepper. Place the chicken breast side up on a cutting board and use kitchen twine to tightly tie the legs together.
  • Place the chicken breast side down in an oven safe saute pan or baking dish. Roast on the bottom rack of the oven until the skin is golden and the juices run clear, about 1 hour 15 minutes.
  • Thirty minutes into roasting the chicken, spiralize the potatoes with Blade C (do not peel) and lay them out in a baking tray. Season with salt, pepper, and garlic powder and toss to combine. Bake in the oven for 25 minutes along with the chicken or until the potatoes crisp up.
  • When chicken and potatoes are done, switch the oven to broil. Remove the potatoes from the oven and set aside. Flip the chicken over (breast side up) and broil for 3 minutes to crisp up the skin and turn golden brown.
  • As soon as the chicken is done broiling, remove from the pan and set on a cutting board. Take 1/2 cup of the pan juices from the chicken and pour over the pan with the potatoes and toss with tongs to combine. Tent with foil to keep warm.
  • Cut off and discard the kitchen twine on the chicken. Using a carving knife or chef's knife, cut between the thigh and the breasts to remove the legs. Cut between the thigh and the drumstick, in between the joint, to separate the legs into 2 pieces. Starting at the breast bone, slice off each breast. Arrange on a platter with the potatoes and serve.

Plated Roast Chicken with Spiralized Crispy Potatoes

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Pam says:
Looks great. I miss the WW Smart Points. Please continue to include them.
Ali Maffucci says:
They were not included with this recipe because it is from a cookbook. All recipes that are my own will always have WW points and nutritional information.
The day before you wrote about your experience on Instagram I did the exact same thing. Upside down roast chicken. oops. Still came out great but lesson learned :)
Ali Maffucci says:
Emily, glad I'm not the only one! So true - it still came out amazingly, so I'm happy!
isabella says:
I have roasted many chickens in my life (now I just get a rotisserie at the store) 30+ years of cooking will do that to you :-), but never spiralized potatoes so that's what I will do. Save the bones for chicken soup in the freezer
Eleanor says:
I was a little shocked to open your email and read this was your first time roasting a whole chicken, but coming from a Jewish family where my mother roasted a whole chicken four nights a week (as her mother often did as well) I may be overly familiar with the concept of cooking whole chickens. I love spiralized potatoes and of course, roasted chicken, so I will be trying this recipe out tonight! I hope you continue to perfect your whole roasted chicken techniques and come up with many recipes of your own. It is a great staple to be able to pass down to children. And never fret about upside down chickens! We've all done it (even if some don't care to admit it). Sometimes it's because we don't know, but even those who do can get a bit boggled after a long day of work and stress and miss a step or do the wrong thing by accident. When I started cooking the chicken on my own some nights before my mom had grilled the temp, time, and which sides go which way and when into my head, I created a few wonky looking roasted chickens that still tasted delicious! The seasoning accounts for some of that too. The basic roast chicken in my family has always been garlic and paprika, that's it. Very easy and very tasty. I also recommend Penzey's Southwest and Northwoods Fire seasonings. Please keep us updated on your whole chicken cooking adventures!
Diane says:
#3. Slice the potatoes into 14 inch slices? Is that what you intended to write? Also, I take the chicken out to bring to room temp before I preheat my oven.
Lynn says:
You must of been thinking of the same thing as me but were just a little quicker at typing.
Ali Maffucci says:
The recipe has been updated!
Lynn says:
Do you mean 1/4" slices vs. 14 inch slices. If not I am going to have to find some large potatoes!
Ali Maffucci says:
The recipe has been updated!
Anonymous says:
Please what setting for the potato?
Trial and error. I've still never roasted an entire chicken, as it kind of intimidates me! Haha! But I have faith in myself! Maybe I'll give this entire recipe a whirl in the autumn; my Manhattan apartment is already too hot to cook in and it's only June 6th. ;-)
Mary Beth says:
I always remove the skin to save fat/calories, so upside down chicken works for me! Ha! Above all, this is a lovely idea with the spiralized potatoes, and "dressing" them with the pan juices. And so it's on my list. BTW, I like to roast my chicken in a preheated cast-iron skillet, a trick I learned from America's Test Kitchen. Thanks, as always, for your wonderful inspiration!!!
Barna says:
Any oil on the potatoes before cooking???
lexy says:
Do you think malanga would turn out as well as the potatoes? I've been trying to learn to use malanga since it is very easily digested as a starch and very hypoallergenic.
Joan Wolckenhauer says:
When I spiralize potatoes they start to turn brown right away, even with mixing them with a bit of oil. How does one prevent that from happening? Thank you.
alana says:
Hi going to try thus recipe tonight...unfortunately, I don't have the seasoning for the chicken, that you recommended...any other advice on what to use?
Sarah says:
My family loved this recipe. My kids have not been fans of potatoes but devoured these. Definitely a keeper.

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