Tuscan Rosemary and Lemon Roast Chicken with Garlic Smashed Potatoes

Name: Tuscan Rosemary and Lemon Roast Chicken with Garlic Smashed Potatoes
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 whole chicken (3-4 pounds); 2 tablespoons olive oil; 2 tablespoons fresh rosemary (chopped); 1 whole lemon (halved); 4 cloves garlic (smashed); 1 tablespoon kosher salt; 1 teaspoon black pepper (freshly ground); 2 pounds Yukon Gold potatoes (quartered); 1/2 cup heavy cream; 4 tablespoons unsalted butter (melted); 4 cloves garlic (minced); 1 teaspoon kosher salt; 1/2 teaspoon black pepper (freshly ground)

StandardItalianDinnerElegantCrowd-PleasingComfort Food

⏱️ 20m PREP

🔥 90m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

Get RecipeBox AI on the App Store

Overview

A succulent roast chicken infused with rosemary and lemon, paired with creamy garlic smashed potatoes for a delightful Tuscan-inspired meal.

Macronutrients per serving

125

grams

Protein

40.0g 32%

Fat

35.0g 28%

Carbs

50.0g 40%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🔺 Potassium

20% DV

Important for heart health

☀️ Vitamin B6

30% DV

Supports energy metabolism

💧 Omega-3

5% DV

Supports brain health

Ingredients

Main Ingredients

1 whole chicken 3-4 pounds
2 tablespoons olive oil
2 tablespoons fresh rosemary chopped
1 whole lemon halved
4 cloves garlic smashed
1 tablespoon kosher salt
1 teaspoon black pepper freshly ground

Garlic Smashed Potatoes

2 pounds Yukon Gold potatoes quartered
1/2 cup heavy cream
4 tablespoons unsalted butter melted
4 cloves garlic minced
1 teaspoon kosher salt
1/2 teaspoon black pepper freshly ground

Instructions

1 Preheat your oven to 425°F (220°C).
2 Pat the chicken dry with paper towels and place it in a roasting pan.
3 Drizzle the olive oil over the chicken, rubbing it into the skin. Sprinkle with rosemary, salt, and pepper.
4 Insert the lemon halves and smashed garlic cloves into the chicken cavity.
5 Roast the chicken in the oven for 1.5 hours, or until the internal temperature reaches 165°F (74°C).
6 Meanwhile, place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 20 minutes.
7 Drain the potatoes and return them to the pot. Add the cream, butter, garlic, salt, and pepper.
8 Using a potato masher, smash the potatoes until they reach your desired consistency.
9 Once the chicken is done, let it rest for 10 minutes before carving.
10 Serve the roast chicken with the garlic smashed potatoes on the side.