20 Delicious Side Dishes to Serve with Roasted Chicken

Pan Fried Potatoes with Herbs are buttery and savory and pair beautifully with roast chicken. Use waxy potatoes, garlic, fresh herbs, salt, pepper and olive oil for an easy one-pan side.

Elotes Style Corn with Furikake adds an umami crunch inspired by Mexican street corn but flavored with Japanese ingredients. Serve on the cob, cut into portions, or off the cob as a salad next to your roast chicken.

Roasted Asparagus with Parmesan is flavorful yet simple. It takes only minutes to prep and can roast alongside the chicken for convenience and great flavor.

Miso Mashed Potatoes are rich and creamy thanks to miso butter and Yukon gold potatoes. They’re a crowd-pleasing, savory side that pairs exceptionally well with roasted chicken.

Maple Bacon Brussels Sprouts are roasted with olive oil and maple syrup, then finished with rendered bacon or pancetta for a rich, caramelized side that complements roast chicken nicely.

Healthy Corn and Zucchini Fritters are quick and crunchy with a tender interior. Top with Greek yogurt, basil and roasted corn for a fresh, vegetable-forward side.

Bacon Cheddar Hasselback Potatoes are an indulgent classic with bacon, crème fraîche, cheddar and chives. They make a decadent accompaniment to roasted chicken.

Truffle Mushroom & Leek Risotto is creamy and luxurious, with truffle purée, sautéed leeks and a mushroom medley. Serve it with roast chicken for an elevated, restaurant-style meal.

Sautéed Mushrooms with Garlic and White Wine are a quick, gluten-free side loaded with umami. With just mushrooms, garlic, parsley and white wine, they come together in under 20 minutes.

Creamy Parmesan Polenta is smooth and comforting, topped with herbed frico. This Italian staple pairs perfectly with roast chicken and is great for sharing.

10-Minute Sautéed Broccolini is a tastier alternative to broccoli. Cook in olive oil, then finish with red chili flakes, garlic and lemon for brightness.

Miso Glazed Japanese Eggplant (Nasu Dengaku) is an umami-rich vegan side that takes about 20 minutes. Tender eggplant gets a caramelized miso glaze for bold flavor.

Oven Roasted Onions are simple and flavorful. Caramelize onions with olive oil, salt, pepper, thyme and rosemary until tender for a naturally sweet side.

Jalapeño Cheddar Cornbread with Miso is moist and tender with umami depth. Slightly sweet and a little spicy, it’s especially nice with chicken wings or roasted chicken.

Sautéed Buttered Leeks are tender and savory, cooked with shallots in butter and olive oil. A quick, elegant vegetable side ready in under 15 minutes.

Pear and Prosciutto Rocket Salad combines arugula, sliced pears, crispy prosciutto, walnuts, shallots and Parmigiano-Reggiano, tossed in a maple-balsamic vinaigrette. It’s bright, textured and ready in about 20 minutes.

Furikake and Lemon Shishito Peppers are lightly blistered, zesty and umami-forward. They make a lively appetizer or side that adds a punch of flavor to a chicken dinner.

Blistered Cherry Tomatoes cook quickly — the skins char, the interiors stay juicy, and the result is bright and savory. Serve on bread, as a side, or spooned over roasted chicken.

Oven Roasted Butternut Squash brings warm, caramelized sweetness that balances the savory notes of roast chicken. Our roasted method yields tender, flavorful squash every time.

Harvest Salad with Quinoa and Arugula is a healthy, hearty option with dried cranberries, toasted walnuts and sharp goat cheese. Ready in about 25 minutes, it’s a year-round salad that pairs nicely with roasted chicken.

Pan Fried Potatoes with Herbs

Buttery, herb-scented pan-fried potatoes that go perfectly with roasted chicken.

Ingredients

• 1 lb potatoes
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 garlic cloves, sliced
• 3 tablespoons parsley, minced
• 1 sprig thyme, minced
• 1 sprig rosemary, minced

Instructions

1. Toss potatoes: In a mixing bowl, toss the potatoes with 2 tablespoons olive oil, salt and pepper.
2. Cook garlic: Heat a skillet over medium and add the remaining tablespoon of olive oil. When hot, add the garlic and cook until fragrant, about 1 minute.
3. Pan-fry potatoes: Add the potatoes to the pan, cover with a lid and cook 12–15 minutes until tender, stirring halfway through.
4. Make potatoes crispy: Remove the lid, increase heat to medium-high and cook about 5 more minutes until golden and crispy.
5. Season and serve: Remove from heat, toss with herbs and serve warm as a side or at room temperature as a salad topping.

Nutrition (per serving)

Calories: 188 kcal | Carbs: 21 g | Protein: 3 g | Fat: 11 g | Fiber: 3 g