Lemon Herb Roasted Chicken and Potatoes

Ingredients

• 1 whole Whole Chicken (about 3-4 lbs)
• about 680 g Potatoes (Yukon Gold or Russet), quartered
• 1 whole Lemon, sliced
• 2 tablespoons Fresh Rosemary, chopped
• 2 tablespoons Fresh Thyme, chopped
• 4 cloves Garlic, minced
• 3 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2In a large bowl, toss the quartered potatoes with 2 tablespoons of olive oil, salt, pepper, and half of the rosemary and thyme.
3. 3Place the potatoes in a single layer on a large baking sheet.
4. 4Rinse the chicken and pat it dry with paper towels.
5. 5In a small bowl, combine the remaining olive oil, rosemary, thyme, garlic, salt, and pepper.
6. 6Rub the herb mixture all over the chicken, including under the skin of the breast.
7. 7Place the lemon slices inside the cavity of the chicken.
8. 8Place the chicken on top of the potatoes on the baking sheet.
9. 9Roast for 45-60 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature of the thickest part of the thigh should reach 74°C.
10. 10Let the chicken rest for 10 minutes before carving and serving with the roasted potatoes.

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