Lemon And Herb Roasted Chicken With Baby Potatoes

Name: Lemon And Herb Roasted Chicken With Baby Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms free-range chicken; 0 bunches each fresh rosemary, thyme, and parsley; 1 head garlic, halved; 6 servings Kosher salt and freshly ground black pepper; 1 lemon, halved; 2 kilograms red new potatoes; 59 milliliters olive oil

Lemon And Herb Roasted Chicken With Baby Potatoes is a gluten free, dairy free, whole 30, and vegetarian main course. One serving contains 845 calories, 47g of protein, and 38g of fat. This recipe serves 6. Head to the store and pick up new potatoes, kosher salt and pepper, garlic, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside.

Ingredients you will need

Salt And Pepper

Whole Chicken

Garlic

Herbs

Lemon

Water

Equipment you will use

Paper Towels

Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.)

Ingredients you will need

Salt And Pepper

Olive Oil