A classic one-pan dish featuring a whole chicken seasoned with fresh lemon and herbs, roasted to perfection alongside tender, crispy potatoes. This recipe is simple, flavorful, and ideal for a comforting family dinner.
Lemon Herb Roast Chicken
A classic one-pan dish featuring a whole chicken seasoned with fresh lemon and herbs, roasted to perfection alongside tender, crispy potatoes. This recipe is simple, flavorful, and ideal for a comforting family dinner.
Ingredients
- 1 whole chicken (3-4 lbs)
- 2 lbs potatoes quartered
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
- 3 medium lemons zested and halved
- 0.67 cup water
Instructions
- 1. Preheat oven to 400°F (200°C).
- 2. Pat chicken dry with paper towels. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, and the zest of two lemons. Rub this mixture all over the chicken, including under the skin.
- 3. Place chicken in the center of a large baking sheet.
- 4. Place the potatoes around the outside edge of the baking sheet around the chicken.
- 5. Halve the remaining three lemons (after zesting two). Place them cut side up between chicken legs.
- 6. Pour ⅔ cup water in the base of the pan under the potatoes and chicken.
- 7. Roast for 60-75 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and potatoes are tender and golden brown. Cooking time will vary based on chicken size.
- 8. Let rest for 10 minutes before carving and serving.
Notes
For extra crispy skin, pat the chicken very dry before applying the rub. You can vary the herbs by using fresh rosemary and thyme, or add a pinch of smoked paprika for a deeper flavor. Serve with a simple green salad or roasted asparagus.
