Herb-Roasted Chicken and Potatoes

None · Spring · 90 min · Serves 4 · By The Lesapor Kitchen

This classic dish of roast chicken and potatoes is perfect for a satisfying spring dinner. With crispy skin and tender meat, it's a go-to meal for home cooks.

Ingredients

• 1 whole chicken, about 4 pounds, giblets removed
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 lemon, halved
• 4 sprigs fresh rosemary
• 4 garlic cloves, minced
• 2 pounds baby potatoes, halved
• 1 tablespoon fresh thyme leaves

Method

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels. Rub 2 tablespoons of olive oil over the skin and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
3. Squeeze the lemon halves over the chicken, then place the lemon halves inside the cavity along with the rosemary sprigs.
4. In a large roasting pan, toss the halved baby potatoes with 1 tablespoon of olive oil, the remaining salt, pepper, minced garlic, and thyme.
5. Place the chicken on top of the potatoes in the roasting pan. Roast for about 75 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
6. Let the chicken rest for 10 minutes before carving. Serve alongside the crispy roasted potatoes.