Lemon Roasted Chicken & Potatoes
A comforting lemon roasted chicken dinner paired with crispy potatoes, both infused with fresh herbs for a delightful flavor experience.
Ingredients
Main Ingredients
- 1 whole whole chicken (about 4-5 pounds), cleaned and patted dry
- 4 medium-sized Yukon Gold potatoes, quartered
- 2 whole lemons, one sliced into rounds and the other juiced
- 5 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the juice of one lemon, 3 tablespoons of olive oil, minced garlic, oregano, thyme, salt, and pepper to create a marinade.
- Place the whole chicken in the bowl with the marinade, ensuring it’s completely coated. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
- In a separate bowl, toss the quartered potatoes with the remaining 2 tablespoons of olive oil and a pinch of salt and pepper.
Cooking
- In a large roasting pan, place the marinated chicken breast side up. Surround it with the seasoned potatoes and arrange lemon slices on top of the chicken.
- Roast in the preheated oven for about 1 hour to 1 hour and 15 minutes, or until the chicken’s internal temperature reaches 165°F (74°C).
- After cooking, let the chicken rest for about 10-15 minutes before carving.
Serving
- Carve the chicken and serve it alongside the roasted potatoes, garnished with fresh parsley if desired.
Notes
For best results, pat the chicken dry before marinating to ensure crispy skin. Use a meat thermometer for accurate cooking temperatures. Customize with different herbs or vegetables as desired.