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Easy Roast Chicken and Fingerlings | Eat Something Sexy

Herb Roast Chicken with Baby Fingerling Potatoes

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This succulent chicken and potato dish is an easy, weeknight dinner solution. 
Course Main Course
Cuisine American
Cooking Style Easy, Roasting
Diet and Health gluten-free, Healthy
Ingredient chicken
Prep Time 10 mins
Cook Time 1 hr 5 mins
Resting Time 5 mins
Total Time 1 hr 15 mins
Servings 4 people
Author Amy Reiley


For the potatoes

  • 1 lb baby fingerling potatoes, approx. 2” in length cut in half lengthwise
  • 2 tsp olive oil
  • salt and pepper

For the chicken

  • 3-3 ¼ lbs skin-on, bone-in chicken breasts or combination breasts and thighs
  • 1 tbsp plus 1 tsp olive oil
  • 2 tbsp fresh herbs finely chopped (I like a combination of tarragon, chives and parsley or rosemary and thyme.)
  • 1 clove garlic finely chopped
  • salt


  • Preheat oven to 375 degrees.
  • Toss potatoes in 2 tsp olive oil and arrange them, cut side down, in a large baking dish. Sprinkle with salt and pepper to season.
  • Put the potatoes in the oven for 15 minutes.
  • While the potatoes are cooking, cut any excess fat from the chicken pieces.
  • In a small bowl, mix the tbsp olive oil and the herbs. Gently rub the herb mixture under the skin of each piece of chicken.
  • Rub the top of the skin with the remaining tsp olive oil and season the chicken with salt.
  • Remove the baking dish from the oven and arrange the chicken pieces on top of the potatoes.
  • Return the dish to the oven and bake for 45 to 60 minutes, until the juices of the chicken run clear. (Cooking time will vary depending on the size of the breasts.) To check for doneness, insert an instant -read thermometer into the thickest of the breast. The chicken is done when it reads 165 degrees.
  • Transfer the chicken to a cutting board to rest for 5 minutes.