Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), patted dry
  • 1.5 lbs (680g) baby potatoes, halved or quartered if large
  • 2 lemons, 1 zested and juiced, 1 cut into wedges
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp fresh herbs (such as rosemary, thyme, oregano), chopped
  • 1 tsp sea salt
  • ½ tsp black pepper
  • Optional: 1 tbsp butter, cut into pats

Instructions:

  1. Preheat oven to 400°F (200°C). Pat chicken dry with paper towels.
  2. Toss the baby potatoes with 1 tablespoon of olive oil, salt, and pepper in the roasting pan. Spread in an even layer.
  3. In a small bowl, combine lemon zest, lemon juice, minced garlic, chopped herbs, the remaining olive oil, salt, and pepper.
  4. Rub the lemon-herb mixture all over the chicken, including under the skin of the breast (carefully loosen the skin first).
  5. Place the seasoned chicken on top of the potatoes in the roasting pan. Tuck lemon wedges around the chicken and potatoes.
  6. Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste with pan juices every 20-30 minutes. Optional: during the last 15 minutes, dot the chicken with butter pats for extra richness and browning.
  7. Let the chicken rest for 10 minutes before carving and serving with the roasted potatoes and pan juices.