Lemon Herb Roast Chicken with Garlic Smashed Potatoes

Name: Lemon Herb Roast Chicken with Garlic Smashed Potatoes
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole chicken (3-4 lbs, giblets removed); 2 tablespoons olive oil; 1 lemon (halved); 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 4 cloves garlic (smashed); 1 tablespoon kosher salt; 1/2 teaspoon black pepper (freshly ground); 2 pounds Yukon Gold potatoes (washed and quartered); 4 tablespoons unsalted butter (room temperature); 1/2 cup heavy cream (warmed); 3 cloves garlic (minced); 1 teaspoon kosher salt; 1/4 teaspoon black pepper (freshly ground)

StandardAmericanDinnerComfort FoodFamily-FriendlyElegant

⏱️ 20m PREP

🔥 90m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

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Overview

A beautifully roasted chicken infused with lemon and herbs, paired with creamy garlic smashed potatoes for a delightful, comforting meal.

Macronutrients per serving

130

grams

Protein

45.0g 35%

Fat

35.0g 27%

Carbs

50.0g 38%

Rich in nutrients

☀️ Vitamin C

50% DV

Supports immune function

☀️ Vitamin B6

25% DV

Supports energy metabolism

🔺 Potassium

20% DV

Essential for heart function

🔺 Iron

15% DV

Important for red blood cell production

💧 Omega-3

5% DV

Supports heart health

Ingredients

Chicken Ingredients

1 whole chicken 3-4 lbs, giblets removed
2 tablespoons olive oil
1 lemon halved
4 sprigs fresh thyme
2 sprigs fresh rosemary
4 cloves garlic smashed
1 tablespoon kosher salt
1/2 teaspoon black pepper freshly ground

Potato Ingredients

2 pounds Yukon Gold potatoes washed and quartered
4 tablespoons unsalted butter room temperature
1/2 cup heavy cream warmed
3 cloves garlic minced
1 teaspoon kosher salt
1/4 teaspoon black pepper freshly ground

Instructions

1 Preheat your oven to 425°F (220°C).
2 Place the chicken in a roasting pan. Rub the olive oil all over the chicken and season with kosher salt and freshly ground black pepper.
3 Stuff the chicken cavity with the lemon halves, thyme, rosemary, and smashed garlic cloves.
4 Tie the chicken legs together with kitchen string and tuck the wing tips under the body.
5 Roast the chicken in the preheated oven for 70-90 minutes, or until the juices run clear when you cut between a leg and thigh.
6 Meanwhile, place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
7 Drain the potatoes and return them to the pot. Add the butter, warm cream, minced garlic, salt, and pepper.
8 Gently smash the potatoes with a potato masher until they reach your desired consistency.
9 Let the roasted chicken rest for 10 minutes before carving. Serve alongside the garlic smashed potatoes.