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whole roasted chicken, potatoes and asparagus in a white baking dish

4-Ingredient Roast Chicken Dinner

Easy and with almost zero prep, 4-Ingredient Roast Chicken Dinner. Fail-proof juicy whole roast chicken recipe that lets the oven do all the work! And, it's a one pot meal!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Author Samantha


  • 1.5-2.5 kg (3.5-5 lbs) whole chicken, cavity emptied and patted dry with paper towel
  • 2 lbs (900 gr) baby potatoes, halved if large
  • 1 tsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp fresh ground black pepper
  • 1 bunch asparagus


  1. Preheat oven to 450° F.

  2. Toss potatoes with olive oil in a baking dish. Place chicken on top and season the potatoes lightly with salt and season chicken with remaining salt and pepper. Bake for approximately 90 minutes*, or until the internal temperature of the thickest part of the chicken thigh (without hitting the bone) of 165° F. 

  3. Approximately 8 minutes before chicken finishes cooking add asparagus to pan.

  4. Allow chicken to rest for 5-10 minutes before carving. 

Recipe Notes

* the size of the chicken will determine the cooking length. the chicken in the pictures was approximately 5 pounds and took 1.5 hours to cook.