Tuscan Lemon Rosemary Roast Chicken with Roasted Garlic Potatoes

Ingredients

• 1 whole chicken, about 4-5 pounds
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh rosemary, chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 pounds baby potatoes, halved
• 2 tablespoons butter, melted
• 1 bulb garlic, separated into cloves, unpeeled

Method

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   In a small bowl, combine olive oil, lemon juice, chopped rosemary, minced garlic, salt, and pepper.
3. 03
   Pat the chicken dry with paper towels. Rub the olive oil mixture all over the chicken, including under the skin and inside the cavity.
4. 04
   Place the chicken in a large roasting pan. Tie the legs together with kitchen string and tuck the wing tips under the body.
5. 05
   In a large bowl, toss the halved potatoes with melted butter, remaining unpeeled garlic cloves, a pinch of salt, and pepper.
6. 06
   Arrange the potatoes around the chicken in the roasting pan.
7. 07
   Roast in the preheated oven for about 1 1/2 hours, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
8. 08
   Remove the chicken from the oven and let it rest for 10 minutes before carving.
9. 09
   Serve the chicken with the roasted garlic potatoes, garnished with additional rosemary if desired.