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Lemon And Herb Roasted Chicken With Baby Potatoes Recipe

Lemon And Herb Roasted Chicken With Baby Potatoes

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (132)

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Average Rating:

Total Reviews: 132

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  • 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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  • 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.

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  • 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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  • on February 06, 2013

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    OH YUM!!! We call this Simon and Garfunkel chicken. I added a few sage leaves to the herbs.

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  • on November 17, 2012

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    It was delicious! I didn't even put potatoes around it and I was worried that would make it dry, but to my suprise it was delicious and moist! Very easy to do and I will make this a lot more!!!

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  • on October 29, 2012

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    Chicken was juicy and big on flavor, I paired this up with Tyler's bacon and brussels sprout hash. It's a great Sunday dinner!!

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  • on July 23, 2012

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    This is one of my favorites! I'm not a fan of dark meat so instead of a whole chicken I used chicken breasts and it was amazing! I had to make a few substitutions but it turned out great! Using the chicken breasts instead of the whole chicken also cut down on cooking time which was a plus for my very busy schedule. 5 stars for sure!

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  • on April 01, 2012

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    A big hit at my dinner party tonight! I added quartered onion and quartered idaho potatoes (skin on make sure to be really generous with the salt & olive oil. got a 7.5 lb chicken and cooked it for 2 1/2 hours... perfect! I also added a little bit of sazon seasoning.

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  • on January 25, 2012

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    Great recipe, will make again.

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  • on January 02, 2012

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    Tasted great, took about 40minutes longer. I am learning in the kitchen - maybe it had something to do with altitude?

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