Roast Chicken with Potatoes and Wildfire® Smoked Sea Salt and Herbs

This juicy roasted chicken is full of comforting, crowd-pleasing flavor! Seasoned with our mouthwatering smoky, herbaceous Wildfire® Smoked Sea Salt and Herbs—it's crafted with our sparkling Snowflake® Pacific Northwest sea salt, infused with roasted garlic and rosemary, and slow smoked over pecan wood for scrumptious smoky flair. Discover the delicious difference this savory salt makes to simple classics with this easy recipe that makes a fantastic weeknight dinner.

Key Ingredient(s)

Wildfire® Smoked Sea Salt and Herbs
  • Servings: 4
  • Preparation Time: 15 minutes
  • Cook Time: 1 hour, 20 minutes


  • 1 whole 4-5 pound chicken
  • 2 tablespoons olive oil, plus more for baking dish
  • ¾ pound baby potatoes, cut in half or quartered (depending on size)
  • 1 ½ tablespoons Wildfire Smoked Sea Salt and Herbs
  • Fresh cracked black pepper, to taste
  • Fresh thyme leaves for garnish


  1. Preheat oven to 400 degrees F. Lightly oil the bottom of an oven-safe baking dish that is large enough to hold the chicken and the potatoes.
  2. Pat the chicken dry, and remove any gizzards that may have been packed inside. If desired, truss the chicken or simply tie the legs together. Rub the chicken all over with olive oil and sprinkle generously with Wildfire Smoked Sea Salt and black pepper. Place in the prepared baking dish.
  3. Place the chicken in the center rack of the preheated oven and roast for about 40 minutes.
  4. Add the potatoes around the base of the chicken and lightly toss with chicken drippings. Sprinkle with salt and pepper.
  5. Continue roasting the chicken with the potatoes for another 40 minutes or so. (Roasting time will vary depending on the size of your chicken.) Stir the potatoes about halfway through cooking time to prevent them from burning on one side. The chicken is done when the juices run clear when you cut between the leg and the thigh, and the temperature in the thickest part of the thigh reads 165 degrees F when probed with an instant read thermometer, and the potatoes are fork-tender.
  6. Remove the baking dish from oven, cover with aluminum foil and allow the chicken to rest for at least 20 minutes.
  7. Carve and serve. Sprinkle the chicken and potatoes with fresh thyme leaves and season with additional Wildfire and cracked black pepper to taste.