Whole Lemon-Herb Roast Chicken with Potatoes
A golden-brown roast chicken with lemon, garlic, and potatoes all cooked together in one pan. A festive, hands-off hot meal with ready-made sides.
- Time
- 1 h 30 min
- Serving
- 685 kcal
- Ingredients
- ≈ $1.89
- Protein
- 45 g
Ingredients
- 1 Whole chickenpack 1.6 kg ≈ $7.15 221 g
- 2 Potatoes≈ $2.19 per kg 187 g
- 3 Lemon≈ $4.70 per kg 34 g
- 4 Garlic≈ $10.00 per kg 5 g
- 5 Dried thyme to taste
- 6 Fresh rosemarypack 20 g ≈ $2.00 2 g
- 7 Butterpack 180 g ≈ $1.58 13 g
- 8 Salt 2 g
- 9 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix softened butter7, minced garlic4, thyme, chopped rosemary, salt, and pepper.
Rub the butter7 mixture over the chicken and under the skin of the breast, then stuff the cavity with lemon3 slices.
Cut potatoes2 into thick chunks, season with salt, and arrange them around the chicken.
Roast at 375°F (190°C) for 70 minutes, basting with pan juices every 20 minutes.
Check doneness: the thigh juices should run clear, and the potatoes2 should be tender.
Let the chicken rest for 10 minutes before carving.
Tips
- Why it works
- Rub the butter *under the breast skin* so the meat stays juicy and the skin doesn't dry out. If you skip this, the breast will be tough.
- Substitutions
- Use dried rosemary instead of fresh, 0.5 g. You can replace the lemon with lime, but the juice will be more bitter.
- Common mistakes
- Judge doneness by the juice, not the time: if the thigh gives cloudy juice, roast for another 10 minutes. The potatoes should be soft but not fall apart.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the oven at 160 °C for 20 minutes with water in the dish. Don't freeze.
- Serve with
- Serve with boiled green peas or a simple cucumber salad. Suits a Sunday family dinner.
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