Lemon Garlic Roasted Chicken and Potatoes
This is one of those one pan, throw everything in it and let’s dig in kind of dinners. It’s warm, it smells amazing, it tastes wonderful, and you can use the carcass for stock afterwards and freeze it for another day! How’s that for multi-tasking? A little tip: get a chicken that is cut up already or have your butcher do it. This eliminates you having to clean all the “goodies” out of the inside, or getting too familiar with the business end of the bird. Also, if you are new to the chicken roasting game (or any meat really), I would strongly suggest a meat thermometer. This is the best way to gauge exactly when your bird is done. They are inexpensive and very handy.
- 1 (3-4 lb.) chicken, rinsed and patted dry
- salt and freshly ground black pepper
- 2 lbs. red skinned potatoes, scrubbed and quartered
- olive oil (about 1/8 cup)
- 1 lemon, halved
- 6 cloves garlic, minced
- 4 sprigs rosemary (or thyme)
1.) Preheat oven to 400 degrees. Place potatoes on bottom of a large baking dish. Drizzle the potatoes with a few tablespoons of the olive oil and season with salt and pepper.
2.) Season the chicken with salt and pepper on both sides and nestle the chicken (breast side up) into the potatoes. Drizzle another couple of tablespoons of olive oil over chicken. Squeeze the lemon halves over everything (toss the lemon halves into the pan), sprinkle with garlic, and the leaves of 2 of the sprigs of rosemary. Top the chicken with two whole sprigs of the remaining rosemary.
3.) Baste the chicken with all those yummy juices collecting in the bottom of the pan every 20 minutes. Roast the chicken and potatoes for about 1 hour. If you are using a meat thermometer (which should be inserted into the thick breast or thigh), the internal temperature should be 165 degrees when it is done cooking.
4.) Let the chicken rest for about 10 minutes before placing on your serving platter. This will ensure that the juices will redistribute throughout your delicious chicken. Discard the lemons and whole rosemary sprigs from the pan. Remove the chicken to a platter and spoon the roasted potatoes around it.