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Lemon & Herb Roasted Chicken with Rosemary Potatoes
Lemon & Herb Roasted Chicken with Rosemary Potatoes
Lemon & Herb Roasted Chicken with Rosemary Potatoes is a delicious and savory dish that features tender roasted chicken seasoned with zesty lemon, fragrant herbs, and served with crispy roasted potatoes infused with aromatic rosemary.
Ingredients
- 2 whole lemons preferably organic
- 2 medium yellow onions sliced 1/4” thick
- 1/4 cup extra virgin olive oil divided
- 2 tablespoons unsalted butter room temperature
- 1 tablespoon Herbes de Provence
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Sea salt and black pepper to taste
- 1 whole roasting chicken (approximately 4-5 lbs.)
- 4 sprigs rosemary large, torn into smaller pieces, divided
- 1 lb. baby potatoes scrubbed or medium potatoes cut into quarters
- 1 tablespoon whole peppercorns
- 1/2 cup low-sodium chicken broth preferably
Instructions
- Place the top oven rack in the center position and pre-heat the oven to 400°F. Zest one of the lemons with a microplane and cut the rest of it into quarters. Set the zest and lemon aside.
- Slice the remaining lemon into 1/4-inch-thick slices and arrange on the bottom of a large, oven-safe skillet, along with the sliced yellow onion. Set aside.
- In a small bowl, combine 2 tablespoons of olive oil with the lemon zest, butter, Herbes de Provence, garlic powder, and onion powder. Season to taste with salt and black pepper and stir with a fork to create a paste.
- Place the chicken on top of the onions and lemon in the skillet and gently massage 1-2 tablespoons of the lemon-butter mixture under the skin. Spread the remaining mixture all over the outside of the chicken in an even layer.
- Stuff the chicken with the quartered lemon and 1/3 of the rosemary sprigs. Secure the legs together with kitchen string.
- In a large glass bowl, toss the baby red potatoes with the remaining olive oil and fresh rosemary. Season with salt and black pepper, as desired.
- Nestle the seasoned potatoes around the chicken before adding the chicken broth and whole peppercorns. Place the skillet in the pre-heated oven to roast for one hour.
- After an hour, remove from oven and check for doneness by inserting an instant-read thermometer between the leg and breast, but not against the bone.
- Note: Chicken should reach an internal temperature just below 165°F before removing from the oven. The temperature will rise several degrees as it rests.
- Let the chicken rest for 5-10 minutes before carving. Serve immediately topped with some of the juices from the skillet and the roasted rosemary potatoes on the side. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Tip: If necessary, loosely cover the chicken with aluminum foil after 45 minutes to prevent over-browning.
Note: Herbes de Provence is an herb mixture often used in French cuisine that typically will contain a blend of rosemary, thyme, basil, tarragon, savory, marjoram, oregano, lavender and/or bay leaf depending on the brand you purchase. If it is not available you can easily make your own blend and store in an airtight container or substitute Italian seasoning, thyme or rosemary seasoning.
*Actual cook time will vary depending on several factors, including starting internal temperature, size of the bird, and fluctuations in cooking temperatures from oven to the next. For best results, check with an instant-read thermometer after 1 hour and adjust final cook time accordingly.
Nutrition
Calories: 200kcal (10%)Carbohydrates: 19g (6%)Protein: 3g (6%)Fat: 13g (20%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 11mg (4%)Sodium: 14mg (1%)Potassium: 428mg (12%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 163IU (3%)Vitamin C: 18mg (22%)Calcium: 42mg (4%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
