Elegant Lemon Herb Roast Chicken with Rosemary Potatoes

Ingredients

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

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

Method

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   Pat the chicken dry with paper towels and place it in a large roasting pan.
3. 03
   Rub the chicken all over with olive oil, then season generously with kosher salt and black pepper.
4. 04
   Stuff the cavity of the chicken with the lemon quarters and thyme sprigs.
5. 05
   Brush the melted butter over the chicken skin, and sprinkle the minced garlic over the top.
6. 06
   In a large bowl, toss the potatoes with olive oil, salt, pepper, and rosemary until evenly coated.
7. 07
   Spread the potatoes around the chicken in the roasting pan.
8. 08
   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. 09
   Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
10. 10
    Serve the chicken with the roasted potatoes, garnishing with additional fresh rosemary if desired.