Lemon Herb Roasted Chicken with Potatoes

Ingredients

• 1 each Whole Chicken
• about 680 g Potatoes
• 2 each Lemon
• 1/4 cup Olive Oil
• 2 tsp Dried Oregano
• 1 tsp Dried Rosemary
• 4 cloves Garlic
• 1 tsp Salt
• 1/2 tsp 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 the potatoes into 2.54 cm pieces.
3. 3In a large bowl, combine potatoes, olive oil, oregano, rosemary, minced garlic, salt, and pepper.
4. 4Place the potato mixture in a single layer on a roasting pan.
5. 5Rinse the chicken and pat it dry. Rub the chicken with olive oil, salt, pepper, and the juice of one lemon.
6. 6Place the remaining lemon halves inside the chicken cavity.
7. 7Place the chicken on top of the potatoes.
8. 8Roast for 60 minutes, or until the chicken is cooked through and the juices run clear.
9. 9Let the chicken rest for 10 minutes before carving and serving.

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