Herb Roasted Chicken & Potatoes

Katrina Freed


My take on a recipe I found online to use the ingredients in my pantry. I made so many "adjustments" I think I can now call it my own!


★★★★★ 1 vote

10 Min
1 Hr 30 Min


  • 1 1/2 lb
    small baking potatoes
  • 1 large
    white onion
  • 1/3 c
    teriyaki sauce
  • 3 Tbsp
    olive oil
  • 2 Tbsp
    red wine vinegar
  • 2 Tbsp
    minced garlic
  • 1 tsp
  • 1 tsp
  • 3/4 tsp
    white pepper
  • 5 lb
    cut up roasting chicken

  • 1 1/2 Tbsp
    olive oil
  • 1 Tbsp
    red wine vinegar
  • 1/6 c
    teriyaki sauce

How to Make Herb Roasted Chicken & Potatoes


  1. Slice onion thin and place in large roasting pan, slice potatoes in half and add to onion. Mix sauce, oil, wine, garlic and spices and drizzle 2 Tbsp over onions and potatoes. Stir to coat, then push vegetables to the sides of the pan.
  2. Rinse chicken in cool water and pat dry with paper towels. Place chicken pieces in the center of the roasting pan and brush with sauce. Flip each piece over and coat well, then turn face up and pour the remainder of the sauce over top. Roast uncovered at 350 degrees for 2 hours, basting with marinade every 30 minutes

Printable Recipe Card

About Herb Roasted Chicken & Potatoes

Course/Dish: Chicken Roasts
Main Ingredient: Chicken
Regional Style: American

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