Roast potatoes are the undisputed king of the dinner table. Crispy on the outside, fluffy on the inside, they're a comfort food staple. But even the best roast potato needs a supporting cast. Choosing the wrong side can leave your meal feeling heavy or unbalanced.
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I'm Liam O'Connor, and I've spent years perfecting the art of the roast dinner. This guide breaks down the 9 best dishes to serve with roast potatoes, based on flavor, texture, and practicality. Each suggestion is tested and measured, so you can build a plate that's satisfying and harmonious.
Whether you're planning a Sunday roast, a holiday feast, or a simple weeknight dinner, these pairings will elevate your potatoes from a side dish to the centerpiece of a complete meal.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) roast potatoes, prepared your favorite way
The star of the show. Use a floury variety like Russet or Maris Piper for maximum crispiness. If you're short on time, use frozen roast potatoes.
1 (3-4 lb / 1.4-1.8 kg) whole chicken, butterflied
A whole butterflied chicken cooks faster and more evenly than a whole bird. Ask your butcher to do it, or use kitchen shears.
2 tbsp olive oil
Extra virgin for flavor, or regular for high-heat roasting. You can also use avocado oil.
1 tsp smoked paprika
Adds a smoky depth to the chicken. Substitute with regular paprika or a pinch of cayenne for heat.
1 tsp garlic powder
Convenient and evenly distributed. Use 2 minced fresh cloves if you prefer.
1 tsp salt
Kosher salt is best for even seasoning. Adjust to taste.
1/2 tsp black pepper
Freshly ground for the best flavor.
1 lb (450g) green beans, trimmed
Fresh green beans are crisp and vibrant. Frozen green beans work in a pinch—just thaw and pat dry.
1 tbsp butter
Unsalted butter lets you control the salt. Use olive oil for a dairy-free option.
1 lemon, zested and juiced
Fresh lemon brightens the beans. Bottled juice is less flavorful.
2 cloves garlic, minced
Fresh garlic is essential for this side. Pre-minced jars work but use a bit more.
1/4 cup (60ml) chicken broth
Use low-sodium to control salt. Vegetable broth works for a vegetarian option.
Tips & Tricks
Don't overcrowd the roasting pan
Give your potatoes and chicken space to brown. Overcrowding traps steam and prevents crispiness.
Use a meat thermometer
Chicken is done at 165°F (74°C) in the thickest part. Don't rely on guessing—it's the only way to ensure safety and juiciness.
Warm the serving plates
A cold plate can cool your food quickly. Warm them in the oven at 200°F (93°C) for a few minutes before serving.
Rest the chicken
Let it rest for 10 minutes after roasting so the juices redistribute. Cutting too early results in dry meat.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 425°F (220°C). Place a rack in the upper third. Line a baking sheet with parchment paper for easy cleanup. Pat the chicken dry with paper towels—this helps the skin crisp.
2. Season the Chicken
In a small bowl, mix olive oil, paprika, garlic powder, salt, and pepper. Rub the mixture all over the chicken, including under the skin. Place the chicken breast-side up on the prepared baking sheet.
3. Start Roasting
Roast the chicken for 40-50 minutes, until the skin is golden and crispy and the internal temperature reaches 165°F (74°C) at the thickest part of the breast. If it's browning too fast, tent with foil.
4. Rest the Chicken
Remove the chicken from the oven and let it rest on a cutting board for 10 minutes. This allows the juices to settle, making the meat tender and moist.
5. Blanch the Beans
While the chicken rests, bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking.
6. Sauté the Beans
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the green beans, lemon zest, lemon juice, and chicken broth. Cook for 2-3 minutes, stirring, until the beans are heated through and coated.
7. Carve and Serve
Carve the chicken into serving pieces. Arrange the roast potatoes and green beans on a platter with the chicken. Drizzle any pan juices over the top. Serve immediately.
Delicious Variations
Vegetarian
Swap the chicken for a roasted cauliflower head or a lentil loaf. Use vegetable broth in the beans.
Spicy
Add 1/2 teaspoon of red pepper flakes to the chicken rub and a pinch of chili flakes to the beans.
Herb-Infused
Add fresh rosemary and thyme to the chicken rub and the bean sauté for an earthy flavor.
How to Store What To Serve With Roast Potatoes
Refrigerator
Store leftovers in an airtight container for up to 3 days. Keep the chicken, potatoes, and beans separate to prevent sogginess.
Freezer
Freeze the chicken and potatoes in a sealed container for up to 2 months. The beans are best eaten fresh.
Reheating
Reheat in a 375°F (190°C) oven for 10-15 minutes, or until heated through. The potatoes will crisp up again.
Frequently Asked Questions
Q: What meat goes with roast potatoes?
The best meat to serve with roast potatoes is a juicy roast chicken, but beef, lamb, pork, or turkey also work well. The key is to choose a meat that has some fat and moisture to balance the potatoes' starchiness.
Q: Can I make roast potatoes ahead of time?
Yes, you can boil the potatoes ahead and refrigerate them for up to 24 hours before roasting. This saves time on the day, but you'll need to add 5-10 minutes to the roasting time to ensure they're crispy.
Q: What vegetables go with roast potatoes?
Roast potatoes pair well with green beans, carrots, peas, or a simple salad. The key is to choose vegetables that are not too heavy, so they don't compete with the potatoes.
Q: What sauce goes with roast potatoes?
A rich gravy is the classic choice, but you can also serve roast potatoes with a dollop of sour cream, a garlic aioli, or a tangy chimichurri. The sauce should be savory and complement the crispy texture.
Now that you know what to serve, it's time to get cooking. Try this roast chicken and green bean combo tonight, and don't forget to share your results in the comments below. Keep it simple, keep it growing.
What To Serve With Roast Potatoes
What To Serve With Roast Potatoes? Discover 9 perfect pairings that complement crispy spuds, from juicy mains to fresh sides.
🧂 Ingredients
- 2 lbs (900g) roast potatoes, prepared your favorite way
- 1 (3-4 lb / 1.4-1.8 kg) whole chicken, butterflied
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb (450g) green beans, trimmed
- 1 tbsp butter
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1/4 cup (60ml) chicken broth
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 425°F (220°C). Place a rack in the upper third. Line a baking sheet with parchment paper for easy cleanup. Pat the chicken dry with paper towels—this helps the skin crisp.
- 2Season the Chicken — In a small bowl, mix olive oil, paprika, garlic powder, salt, and pepper. Rub the mixture all over the chicken, including under the skin. Place the chicken breast-side up on the prepared baking sheet.
- 3Start Roasting — Roast the chicken for 40-50 minutes, until the skin is golden and crispy and the internal temperature reaches 165°F (74°C) at the thickest part of the breast. If it's browning too fast, tent with foil.
- 4Rest the Chicken — Remove the chicken from the oven and let it rest on a cutting board for 10 minutes. This allows the juices to settle, making the meat tender and moist.
- 5Blanch the Beans — While the chicken rests, bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking.
- 6Sauté the Beans — In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the green beans, lemon zest, lemon juice, and chicken broth. Cook for 2-3 minutes, stirring, until the beans are heated through and coated.
- 7Carve and Serve — Carve the chicken into serving pieces. Arrange the roast potatoes and green beans on a platter with the chicken. Drizzle any pan juices over the top. Serve immediately.
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.
