Elegant Lemon Herb Roast Chicken with Rosemary Potatoes

Name: Elegant Lemon Herb Roast Chicken with Rosemary Potatoes
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole chicken (about 4-5 pounds); 2 tablespoons olive oil; 1 tablespoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 large lemon (quartered); 4 sprigs fresh thyme; 2 tablespoons butter (melted); 4 cloves garlic (minced); 1 1/2 pounds Yukon Gold potatoes (cut into 1-inch pieces); 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 sprigs fresh rosemary (leaves removed and chopped)

StandardAmericanDinnerComfort FoodFamily-FriendlyElegant

⏱️ 20m PREP

🔥 90m COOK

👥 4 SERVINGS

⚡ 600 CAL/SERV

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Overview

A succulent roast chicken infused with lemon and herbs, paired with crispy rosemary potatoes for an elegant yet effortlessly simple dinner.

Macronutrients per serving

110

grams

Protein

45.0g 41%

Fat

30.0g 27%

Carbs

35.0g 32%

Rich in nutrients

☀️ Vitamin C

40% DV

Supports immune function

☀️ Vitamin B6

30% DV

Important for brain development and function

🔺 Potassium

20% DV

Essential for proper functioning of cells, nerves, and muscles

🔺 Iron

15% DV

Vital for oxygen transport in the blood

💧 Omega-3 Fatty Acids

5% DV

Supports heart health

Ingredients

Main Ingredients

1 whole chicken about 4-5 pounds
2 tablespoons olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large lemon quartered
4 sprigs fresh thyme
2 tablespoons butter melted
4 cloves garlic minced

Rosemary Potatoes

1 1/2 pounds Yukon Gold potatoes cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 sprigs fresh rosemary leaves removed and chopped

Instructions

1 Preheat the oven to 425°F (220°C).
2 Pat the chicken dry with paper towels and place it in a large roasting pan.
3 Rub the chicken all over with olive oil, then season generously with kosher salt and black pepper.
4 Stuff the cavity of the chicken with the lemon quarters and thyme sprigs.
5 Brush the melted butter over the chicken skin, and sprinkle the minced garlic over the top.
6 In a large bowl, toss the potatoes with olive oil, salt, pepper, and rosemary until evenly coated.
7 Spread the potatoes around the chicken in the roasting pan.
8 Roast the chicken and potatoes for about 1 1/2 hours, or until the chicken is golden brown and the juices run clear when the thigh is pierced.
9 Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
10 Serve the chicken with the roasted potatoes, garnishing with additional fresh rosemary if desired.