This Roasted Chicken and Potatoes with “mujdei de usturoi,” a traditional Romanian garlic sauce, takes me back to my childhood. Every Sunday, my mom would fill our home with the irresistible aroma of juicy, perfectly seasoned chicken and crispy, golden potatoes, all brought together by her rich, garlicky sauce. It’s a simple yet incredibly flavorful meal that holds a special place in my heart, and I’m thrilled to share it with you! Before you start anything, preheat your oven to 375℉ (190℃). Put 1 head of garlic and ½ teaspoon salt in a mortar and pestle. Crush until it becomes a paste. Add 1 tablespoon of olive oil and 1 tablespoon of chopped fresh parsley. Mix well and set aside. Tip: Crushing the garlic releases its full flavor, making the sauce more aromatic and delicious. In a small bowl, mix together 1 teaspoon each of garlic powder, onion powder, salt, and pepper, and 1 tablespoon each of paprika and basil. Rub the dry rub all over the chicken. Place the chicken in a roasting pan with a rack. If your pan doesn’t have a rack, add a bit of oil to the bottom before placing the chicken in the pan. Cover with aluminum foil. Tip: Covering the chicken with foil keeps it moist during roasting. Roast the chicken for 2 hours, removing the foil after 1 hour. Check after 1½ hours to see if the chicken is properly roasted. If it is, remove it from the oven. Tip: Removing the foil halfway through helps the chicken skin become golden and crispy. Half an hour into baking the chicken, prepare the potatoes. Mix ½ of the garlic sauce made earlier with 2 tablespoons melted butter and 2 tablespoons olive oil. Pour over 8 cleaned and cubed potatoes, tossing well. Season with more salt and pepper if needed. Tip: Tossing the potatoes in garlic sauce and butter adds flavor and helps them crisp up. Arrange the potatoes around the chicken on the rack in the roasting pan. If there’s not enough space, you can use a separate roasting pan. Cover with aluminum foil. Bake for 1½ , removing the foil after an ½ hour. Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, keeping the meat moist and flavorful. Use the leftover garlic sauce to pour over the chicken and potatoes or serve it as a dip.
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