Lemon Herb Roast Chicken with Crispy Potato Rounds
Tender roast chicken infused with zesty lemon and aromatic herbs served alongside golden, crispy potato rounds. This flavorful and comforting dish is perfect for a hearty family dinner or a special gathering.
ingredients
- 1 whole chicken (3-4 lbs)
- 4 large potatoes
- 4 tablespoons olive oil
- 2 lemons
- 4 garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Rinse the chicken and pat it dry with a paper towel. Season it generously with salt and pepper, both inside and out.
- 3.
Place the chicken in a roasting pan. Cut one lemon in half and squeeze the juice all over the chicken, then place the squeezed lemon halves inside the cavity.
- 4.
Peel the potatoes and slice them into ¼-inch thick rounds. Toss the potato rounds with olive oil, salt, and pepper.
- 5.
Arrange the potato rounds around the chicken in the roasting pan.
- 6.
Cut the remaining lemon into thin slices and tuck them around the chicken and potatoes.
- 7.
Crush the garlic cloves and mix them with the fresh rosemary and thyme leaves. Scatter the herb mixture over the chicken and potatoes.
- 8.
Roast in the preheated oven for about 1 hour, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 9.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
- 10.
Serve the juicy roast chicken alongside the crispy potato rounds, drizzling the pan juices over the chicken and potatoes.
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