Lemon Herb Roasted Chicken and Potatoes

Ingredients

• 1 each Whole Chicken
• about 680 g Potatoes
• 3 tablespoons Olive Oil
• 1 each Lemon
• 4 cloves Garlic
• 2 tablespoons Fresh Rosemary
• 2 tablespoons Fresh Thyme
• 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. 2Wash and chop potatoes into 2.54 cm pieces.
3. 3In a large bowl, toss potatoes with 2 tablespoons of olive oil, salt, and pepper.
4. 4Place potatoes in a single layer on a large baking sheet.
5. 5Pat the chicken dry with paper towels.
6. 6In a small bowl, combine remaining 1 tablespoon of olive oil, minced garlic, chopped rosemary, chopped thyme, juice of half a lemon, salt, and pepper.
7. 7Rub the herb mixture all over the chicken, including under the skin.
8. 8Place the chicken on top of the potatoes on the baking sheet.
9. 9Cut the remaining lemon half into wedges and place them around the chicken and potatoes.
10. 10Roast for 50 minutes to 1 hour, or until the chicken is cooked through and the potatoes are tender and golden brown. Ensure the internal temperature of the chicken reaches 74°C.
11. 11Let the chicken rest for 10 minutes before carving and serving.

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