Curtis Stone’s Simple Roast Chicken and Potatoes

A chicken dinner doesn’t have to be complicated to be delicious.

Roast chicken and potatoes
(Photo by Ray Kachatorian)

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This mouthwatering bird is a classic, and every family has their favorite version. Well here’s mine, which is made with just a few ingredients but has served my family and me very well over the years. Follow this recipe for a golden bird with juicy meat and some of the tastiest potatoes you could hope for. Stick with small Yukons — they are the perfect size, and their waxy skins become nice and crunchy.

Simple Roast Chicken and Potatoes

(Makes 6 servings)

  • One 4-pound whole chicken, legs tied together
  • 1 ½ tablespoons grapeseed oil
  • 12 small Yukon gold potatoes (about 6 ounces each), halved
  • 1 tablespoon all-purpose flour
  • ¾ cup reduced-sodium chicken broth


Position rack in center of oven and preheat oven to 425°F.

Place chicken on large heavy rimmed baking sheet. Rub ½ tablespoon of oil all over chicken and season with salt and pepper. In medium bowl, toss potatoes with remaining 1 tablespoon oil to coat. Season potatoes with salt and pepper and place them around chicken.

Roast for 55 minutes, or until thickest part of chicken thighs reach 160°F and the juices run clear when pierced and potatoes are tender but crisp on outside. Transfer chicken and potatoes to platter and let rest for 10 minutes before serving.

Meanwhile, pour pan drippings into small liquid measuring cup. Spoon off fat from drippings, reserving 1 tablespoon of fat. In small heavy saucepan, heat reserved fat over medium-high heat. Whisk in flour. Continue whisking for about 1 minute to cook flour. Whisk in pan drippings, broth, and any juices that have accumulated on platter. Simmer, whisking, for about 2 minutes, or until gravy thickens slightly. Season to taste with salt and pepper. Serve chicken and potatoes immediately with gravy.

Leftover chicken can be stored airtight in the refrigerator for up to two days and used for sandwiches, salads, or soups.

Per serving

  • Calories: 586
  • Total Fat: 26 g
  • Saturated Fat: 7 g
  • Sodium:  273 mg
  • Carbohydrate: 56 g
  • Fiber: 6 g
  • Protein: 35 g
  • Diabetic Exchanges: 4 starch, 4 lean meat, 4 fat

This article is featured in the September/October 2020 issue of The Saturday Evening Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.

Credit: Photo by Ray Kachatorian. Excerpted from Good Food, Good Life by Curtis Stone. Copyright © 2015 by Curtis Stone. Excerpted by permission of Ballantine Books, a division of Random House LLC. All rights reserved.

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