Lemon Herb Roasted Chicken and Potatoes

Ingredients

• 1 each Whole Chicken (about 4 lbs)
• 2 lbs Yukon Gold Potatoes
• 3 tablespoons Olive Oil
• 1 each Fresh Lemon
• 2 tablespoons Fresh Rosemary
• 2 tablespoons Fresh Thyme
• 4 cloves Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Rinse the 1 whole chicken (about 4 lbs) under cold water and pat it thoroughly dry with paper towels.
3. 3Finely chop the 2 tablespoons of fresh rosemary and 2 tablespoons of fresh thyme. Mince the 4 cloves of garlic. Zest the 1 fresh lemon.
4. 4In a medium bowl, combine the 3 tablespoons of olive oil, the lemon zest, the minced garlic, the chopped rosemary, the chopped thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir this mixture well to create the herb rub.
5. 5Rub the prepared herb rub all over the 1 whole chicken, making sure to get some under the skin of the breast.
6. 6Cut the 2 lbs of Yukon Gold potatoes into 1-inch pieces. Add the cut potatoes to the bowl with any remaining herb rub and toss them thoroughly to coat.
7. 7Place the seasoned chicken in a large roasting pan. Arrange the coated 1-inch potato pieces around the chicken in the same pan. Roast in the preheated 400°F (200°C) oven for 50 to 60 minutes, until the chicken's internal temperature reaches 165°F (74°C) and its juices run clear when pierced with a fork.
8. 8Remove the roasting pan from the oven and let the chicken rest for 10 minutes before carving. This resting period allows the juices to redistribute, ensuring the chicken remains moist. Serve the carved chicken with the roasted potatoes.

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