Photo: Lemon And Herb Roasted Chicken With Baby Potatoes Recipe
Ingredients
- 1 (4 to 5 pound) free-range chicken
- Kosher salt and freshly ground black pepper
- 1 lemon, halved
- 1 head garlic, halved
- 1/4 bunch each fresh rosemary, thyme, and parsley
- 1/4 cup olive oil
- 11/2 pounds red new potatoes
Directions
Preheat the oven to 400 degrees F.
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. 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.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.
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By fuzzydogs
on March 03, 2013
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We really enjoyed this dish and I just made a few slight adaptations to the recipe. I had a big roaster, 7.5 lb. I preheated the oven to 375 and prepped the bird. I adjusted the temp as the chicken was large and I wanted to sure I got got a crisp skin, but not too crisp. Used a whole lemon and basted throughout. With a 2.5 hour cook time, I waited an hour to add the potatoes.
Because the potatoes are roasting with the chicken they soak up those wonderful juices. As a result, they don't have a crispy texture that we preferred. While the bird rested, I roasted asparagus in olive oil, salt and pepper at 400 degrees for about 15 minutes. I also removed the potatoes from the roasting pan and put them in with the asparagus for another 10 minutes, broiling for the final three minutes....crisped them up beautifully while retaining the wonderful flavor of the juices.
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By Riagirl25
on March 02, 2013
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One of my favorite recipes. So juicy and good. Every time I make it everyone seems to want to come over. Love it.
By rebca10
Dallas, TX
on February 06, 2013
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This was everything I was hoping for and more. So moist and tender, it fell off the bone. My pan was too small for the potatoes, so I used Tyler's Roasted New Potatoes recipe and cooked separately. I modified by cubing the potatoes, added minced garlic and tossed them in a bag with olive oil. Once on the baking sheet, I seasoned with salt and pepper, fresh rosemary and Italian parsley. The meal was a huge hit with the family.
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