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Lemon Cream Pie

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A flavorful and juicy lemon herb roasted chicken served with tender, golden potatoes – a perfect one-pan meal ideal for family dinners or special occasions.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs)
  • 2 lemons, halved
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 lbs baby potatoes, halved
  • 1 onion, quartered

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, mix olive oil, garlic, rosemary, thyme, parsley, salt, and pepper.
  3. Rub the herb mixture all over the chicken, including under the skin.
  4. Stuff the chicken cavity with lemon halves and onion quarters.
  5. Place the chicken in a roasting pan and surround it with halved baby potatoes.
  6. Drizzle any remaining herb mixture over the potatoes.
  7. Roast the chicken for about 1 hour 20 minutes, or until the internal temperature reaches 165°F (74°C).
  8. Let rest for 10 minutes before carving. Serve with the roasted potatoes.

Notes

  • You can substitute dried herbs if fresh are unavailable; use 1 teaspoon dried for every tablespoon fresh.
  • Add carrots or other root vegetables for variety.
  • Basting the chicken halfway through cooking helps keep it moist.

Nutrition

Keywords: lemon herb chicken, roasted chicken, one-pan dinner, chicken and potatoes, oven roasted chicken

Find it online: https://yumcove.com/lemon-herb-roasted-chicken-with-potatoes/