Lemon Herb Roast Chicken

Ingredients

• 1whole chicken, about 4 lb
• 1½ lbbaby potatoes, halved
• 2lemons
• 5 clovesgarlic, smashed
• 3 tbspolive oil
• 4 sprigsfresh rosemary
• 2 tspkosher salt
• ½ tspblack pepper

Method

1. 1

   Heat the oven to 425°F. Pat the chicken very dry and let it sit at room temperature while the oven heats.

2. 2

   Toss the potatoes with one tablespoon olive oil, half the salt, and black pepper in a large roasting dish.

3. 3

   Rub the chicken with the remaining oil and salt. Fill the cavity with one halved lemon, garlic, and two rosemary sprigs.

4. 4

   Nestle the chicken over the potatoes. Scatter the remaining lemon wedges and rosemary around the dish.

5. 5

   Roast for 55 to 65 minutes, until the skin is deeply golden and the thickest part of the thigh reaches 165°F.

6. 6

   Rest for 15 minutes before carving. Turn the potatoes in the pan juices and serve alongside the chicken.