Lemon Herb Roasted Chicken and Potatoes

Ingredients

• 1 whole Whole Chicken (about 3-4 lbs)
• about 680 g Yukon Gold Potatoes
• 4 tablespoons Olive Oil
• 2 medium Lemons
• 2 tablespoons Fresh Rosemary
• 2 tablespoons Fresh Thyme
• 4 cloves Garlic
• 1.5 teaspoons Salt
• 1 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. Place in a large bowl.
3. 3In the bowl with the potatoes, add 2 tablespoons olive oil, salt, and pepper. Toss to coat evenly.
4. 4Place potatoes in a single layer on a large baking sheet.
5. 5Rinse chicken and pat dry with paper towels.
6. 6In a small bowl, mix remaining 2 tablespoons olive oil, minced garlic, chopped rosemary, and chopped thyme.
7. 7Rub the herb mixture all over the chicken, including under the skin of the breast.
8. 8Cut one lemon in half and place inside the chicken cavity. Slice the other lemon and arrange around the chicken on the baking sheet.
9. 9Place the chicken on top of the potatoes. Roast for 50-60 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork and the potatoes are tender.
10. 10Let the chicken rest for 10 minutes before carving and serving.

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