Elegant Lemon-Rosemary Roast Chicken with Garlic Herb Potatoes

Ingredients

• 1 whole chicken, about 4 pounds
• 1 cup olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 cloves garlic, minced
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon lemon zest, grated
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 4 cloves garlic, smashed
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   In a small bowl, mix together olive oil, rosemary, garlic, lemon juice, lemon zest, salt, and pepper.
3. 03
   Pat the chicken dry with paper towels and rub the olive oil mixture all over the chicken, including under the skin and inside the cavity.
4. 04
   Place the chicken on a rack in a roasting pan. Tie the legs together with kitchen twine.
5. 05
   In a large bowl, toss the halved potatoes with olive oil, rosemary, smashed garlic, salt, and pepper.
6. 06
   Arrange the potatoes around the chicken in the roasting pan.
7. 07
   Roast the chicken and potatoes in the oven for 1 1/2 hours, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
8. 08
   Let the chicken rest for 10 minutes before carving. Serve with the roasted potatoes.