Ingredients:

  • 1 (3-4 lb/1.3-1.8 kg) whole chicken, preferably organic and free-range
  • 1 lemon, zested and juiced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5 lb/680g Yukon Gold potatoes, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 red onion, quartered (optional)

Instructions:

  1. Pat the chicken dry. In a bowl, combine lemon zest, lemon juice, minced garlic, rosemary, thyme, olive oil, salt, and pepper.
  2. Rub the marinade all over the chicken, inside and out. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  3. While the chicken marinates, toss the potatoes with olive oil, salt, and pepper on a baking sheet. Add red onion if using.
  4. Preheat oven to 400°F (200°C).
  5. Place the marinated chicken on a roasting rack inside the roasting pan. Arrange the potatoes around the chicken.
  6. Roast for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with pan juices every 20 minutes. Rotate the potatoes halfway through to ensure even browning. These are the best of the chicken recipes.
  7. Let the chicken rest for 10 minutes before carving and serving with the crispy potatoes.