Camp Roasted Chicken Recipe

Prep and season

Remove giblets from the chicken and pat the bird thoroughly dry inside and out with paper towels. Season the cavity with 1/2 tbs kosher salt and 1/4 tsp black pepper, then stuff with halved lemon and thyme sprigs. In a small bowl, combine 2 tbs olive oil, minced garlic, remaining 1 tbs kosher salt and 3/4 tsp black pepper; rub all over the skin and under the skin where you can (use fingers to loosen skin at the breasts).

Truss (optional) and rest

Tie the legs together with kitchen twine and tuck the wing tips under the body. Let the seasoned chicken rest at room temperature for 20–30 minutes to take the chill off (this helps even cooking).

Roast

Preheat oven to 425°F (220°C). Place chicken breast-side up on a rack set in a shallow roasting pan. Roast for 15 minutes at 425°F, then reduce oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 160–165°F (71–74°C), about 45–60 more minutes depending on size. Begin checking at 45 minutes.

Rest and carve

Remove chicken from oven, tent loosely with foil, and let rest 15 minutes (internal temp will rise a few degrees). Carve into portions and reserve juices for drizzling if desired.

Prep potatoes

While the chicken roasts, preheat a separate oven rack to 425°F (220°C) or use the initial high-heat stage. Cut Yukon Golds into 1-inch cubes (leave skin on). Pat dry thoroughly with towels — removing surface moisture is key for crispiness.

Season and toss

In a bowl, toss the potato cubes with 2 tbs olive oil, smoked paprika, garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.

Roast until crispy

Spread potatoes in a single layer on a rimmed baking sheet lined with parchment or a light coat of oil. Roast at 425°F (220°C) for 20–25 minutes, flipping once halfway through, until golden brown and crisp on the edges. If potatoes are started when chicken goes into the lower-temperature stage, they may need 25–30 minutes. When done, toss with chopped parsley if using and season to taste.

Dress arugula and radish

In a small bowl, whisk together 1 tbs extra-virgin olive oil, 1/2 tbs red wine vinegar, 1/4 tsp sea salt, and 1/4 tsp freshly ground black pepper. Place arugula in a large bowl, add sliced radishes, drizzle dressing over them, and toss gently just before serving so arugula remains lively.

Make the chimichurri

Finely chop parsley, cilantro (if using), and oregano leaves or pulse them briefly in a food processor. Mince the garlic. In a bowl, combine herbs and garlic with 2 tbs red wine vinegar, 1 tbs lemon juice, 1/2 cup olive oil, 1/2 tsp red pepper flakes, 3/4 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Taste and adjust salt or acidity. Let sit at room temperature for at least 10–15 minutes to meld flavors (can be made up to a day ahead and refrigerated; bring to room temp before serving).

Plate warm carved rotisserie chicken alongside a generous scoop of crispy Yukon Golds and a mound of dressed arugula with radish slices. Spoon chimichurri over the chicken (or serve on the side) so it adds bright herbaceous flavor and a little heat. Drizzle any reserved pan juices lightly over the chicken for extra richness. Garnish with extra parsley or lemon wedges if desired.