Zesty Lemon Herb Roasted Chicken with Crispy Potatoes and Garlic Aioli

Ingredients

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

• 2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper to create a marinade.
3. 03
   Rub the marinade all over the chicken, ensuring it is well coated. Let it marinate while you prepare the potatoes.
4. 04
   In a large bowl, toss the halved potatoes with olive oil, salt, and pepper until evenly coated.
5. 05
   Place the chicken in a roasting pan and surround it with the prepared potatoes.
6. 06
   Roast in the preheated oven for about 60 minutes, or until the chicken is golden and cooked through, with an internal temperature of 165°F (75°C). Stir the potatoes halfway through cooking for even crispiness.
7. 07
   While the chicken is roasting, prepare the aioli by mixing mayonnaise, minced garlic, lemon juice, and salt in a small bowl. Chill until ready to serve.
8. 08
   Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving.
9. 09
   Serve the roasted chicken alongside crispy potatoes with a side of garlic aioli for dipping.