Lemon Herb Roasted Chicken (Print Version)

Aromatic chicken infused with lemon and herbs, served with tender roasted potatoes for a vibrant meal.

# What You’ll Need:

→ Chicken

01 - 1 whole chicken, approximately 4 pounds, giblets removed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper

→ Marinade and Aromatics

05 - 2 lemons, 1 zested and juiced, 1 sliced
06 - 4 garlic cloves, minced
07 - 2 tablespoons fresh rosemary, chopped
08 - 2 tablespoons fresh thyme, chopped
09 - 1 tablespoon fresh parsley, chopped

→ Vegetables

10 - 2 pounds baby potatoes, halved
11 - 1 large yellow onion, cut into wedges
12 - 2 tablespoons olive oil
13 - 1 teaspoon salt
14 - ½ teaspoon black pepper

→ Garnish

15 - Fresh parsley, chopped
16 - Lemon wedges

# How to Make It:

01 - Preheat oven to 425°F.
02 - Combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, salt, and pepper in a small bowl to form an aromatic marinade.
03 - Pat the chicken dry with paper towels. Rub the marinade generously over and inside the chicken. Stuff the cavity with lemon slices and additional herb sprigs if desired.
04 - Toss potatoes and onion with olive oil, salt, and pepper in a large roasting pan. Spread evenly across the pan base.
05 - Place the prepared chicken breast-side up on top of the vegetables. Tie the legs together with kitchen twine to ensure even cooking.
06 - Roast for 65 to 75 minutes, or until the chicken's juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
07 - Allow the chicken to rest for 10 minutes before carving. Transfer to a serving platter with roasted potatoes and garnish with fresh parsley and lemon wedges.

# Additional Tips::

01 -
  • The whole bird roasts on a bed of vegetables that soak up all those herbal juices, so you get a complete meal from one pan.
  • Fresh lemon and herbs make it taste fancy enough for dinner guests, but the method is straightforward enough for a weeknight.
  • Everything cooks together, which means minimal cleanup and maximum flavor transfer between the chicken and potatoes.
02 -
  • A meat thermometer is your best friend here because chicken cooked by time alone can be either dry or slightly undercooked, but a thermometer takes all the guessing out.
  • If your potatoes aren't tender after the chicken is done, pull the chicken out to rest and give the potatoes another five to ten minutes at 425°F—they'll finish faster once the chicken stops blocking the heat.
03 -
  • If your oven runs hot, start checking the thermometer at sixty minutes rather than waiting the full sixty-five—every oven behaves differently and dried-out chicken is preventable.
  • Save the pan drippings to make a quick pan sauce by deglazing with a splash of white wine or broth while the chicken rests—just ten seconds of scraping and you've created something extraordinary.
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