Lemon Herb Roasted Chicken with Potatoes
Lemon Herb Roasted Chicken with Potatoes
Ingredients
For the Chicken and Potatoes
- 1 whole chicken, about 3-4 pounds, patted dry
- 1.5 pounds baby potatoes, halved or quartered if large
- 1 lemon, halved
- 4 cloves garlic, peeled and smashed
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 3 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, toss the halved or quartered baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread them in a single layer on a large roasting pan.
⏱️ 5 min
- 3
Pat the chicken dry thoroughly with paper towels. This helps the skin crisp up. Place the chicken on top of the potatoes in the roasting pan.
⏱️ 3 min
- 4
In a small bowl, mix the remaining 2 tablespoons of olive oil with the remaining 1 teaspoon of kosher salt and 3/4 teaspoon of black pepper. Rub this mixture all over the chicken, ensuring it's evenly coated.
⏱️ 3 min
- 5
Stuff the cavity of the chicken with the halved lemon, smashed garlic cloves, rosemary sprigs, and thyme sprigs.
⏱️ 2 min
- 6
Place the roasting pan in the preheated oven. Roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C) and the juices run clear. The potatoes should be tender and golden brown.
⏱️ 60 min•🌡️ 400
- 7
Once cooked, carefully remove the chicken and potatoes from the oven. Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more moist chicken.
⏱️ 15 min
- 8
Serve the carved chicken alongside the roasted potatoes. Spoon any pan juices over the chicken and potatoes for extra flavor.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken with Potatoes
Ingredients
For the Chicken and Potatoes
- 1 whole chicken, about 3-4 pounds, patted dry
- 1.5 pounds baby potatoes, halved or quartered if large
- 1 lemon, halved
- 4 cloves garlic, peeled and smashed
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 3 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, toss the halved or quartered baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread them in a single layer on a large roasting pan.
⏱️ 5 min - 3
Pat the chicken dry thoroughly with paper towels. This helps the skin crisp up. Place the chicken on top of the potatoes in the roasting pan.
⏱️ 3 min - 4
In a small bowl, mix the remaining 2 tablespoons of olive oil with the remaining 1 teaspoon of kosher salt and 3/4 teaspoon of black pepper. Rub this mixture all over the chicken, ensuring it's evenly coated.
⏱️ 3 min - 5
Stuff the cavity of the chicken with the halved lemon, smashed garlic cloves, rosemary sprigs, and thyme sprigs.
⏱️ 2 min - 6
Place the roasting pan in the preheated oven. Roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C) and the juices run clear. The potatoes should be tender and golden brown.
⏱️ 60 min•🌡️ 400 - 7
Once cooked, carefully remove the chicken and potatoes from the oven. Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more moist chicken.
⏱️ 15 min - 8
Serve the carved chicken alongside the roasted potatoes. Spoon any pan juices over the chicken and potatoes for extra flavor.
⏱️ 5 min