Whole Lemon-Herb Roast Chicken with Potatoes

1. 1 Whole chickenpack 1.6 kg ≈ $7.10 221 g
2. 2 Potatoes≈ $2.15 per kg 187 g
3. 3 Lemon≈ $4.65 per kg 34 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Dried thyme to taste
6. 6 Fresh rosemarypack 20 g ≈ $2.00 2 g
7. 7 Butterpack 180 g ≈ $1.60 13 g
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix softened butter⁷, minced garlic⁴, thyme, chopped rosemary, salt, and pepper.

2. Rub the butter⁷ mixture over the chicken and under the skin of the breast, then stuff the cavity with lemon³ slices.

3. Cut potatoes² into thick chunks, season with salt, and arrange them around the chicken.

4. Roast at 375°F (190°C) for 70 minutes, basting with pan juices every 20 minutes.

5. Check doneness: the thigh juices should run clear, and the potatoes² should be tender.

6. Let the chicken rest for 10 minutes before carving.