Lemon And Herb Roasted Chicken With Baby Potatoes
The recipe Lemon And Herb Roasted Chicken With Baby Potatoes can be made in approximately 45 minutes. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 724 calories, 36g of protein, and 31g of fat per serving. For $4.33 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 6. 13 people have tried and liked this recipe. Head to the store and pick up kosher salt, fresh rosemary, garlic, and a few other things to make it today. It works well as a pretty expensive main course. It is brought to you by Foodnetwork. With a spoonacular score of 86%, this dish is amazing. Flavoring with Lemon Instead of Salt: Lemon Herb Roasted Potatoes, Lemon Herb Roasted Potatoes, and Lemon Herb Roasted Potatoes {Taste and Tell Thursdays} are very similar to this recipe.
Servings: 6
Ingredients:
1 (4 to 5 pound) free-range chicken
1/4 bunch each fresh rosemary, thyme, and parsley
1 head garlic, halved
Kosher salt and freshly ground black pepper
1 lemon, halved
11/2 pounds red new potatoes
1/4 cup olive oil
Equipment:
oven
paper towels
kitchen twine
roasting pan
kitchen thermometer
frying pan
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 400 degrees F. Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside.
4. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.)
5. Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.
6. Serve with the roasted potatoes on the side.
Nutrition Information:
covered percent of daily need
