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Roasted lemon-garlic chicken with potatoes

Servings:
Serves 4 Servings
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Ingredients

  • 2 lemons
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon black pepper
  • 4 teaspoon garlic cloves, minced and divided
  • 1 teaspoon (3 1/2-pound) whole chicken
  • 6 teaspoon garlic cloves, crushed
  • 1 1/2 pound red potatoes, quartered
  • 2 tablespoon butter, softened
  • 1 tablespoon minced fresh thyme leaves

Preparation

Baking Directions:

Grate rind from lemons to measure 2 tablespoons.

Reserve lemons.

Combine 5 teaspoons rind, 3/4 teaspoon salt, pepper and 2 minced garlic cloves in a small bowl.

Remove and discard chicken giblets and neck.

Loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat.

Rub rind mixture under loosened skin over flesh.

Tuck wing tips under chicken.

Place chicken in a shallow dish and refrigerate uncovered for 4 hours or overnight.

Preheat oven to 425 degrees.

Quarter reserved lemons.

Place lemon quarters and 6 crushed garlic cloves into chicken cavity.

Tie ends of legs together with cord.

Place chicken, breast side up, in a roasting pan.

Bake for 25 minutes.

Reduce oven temperature to 375 degrees and bake for another 40 minutes or until a thermometer inserted into meaty portion of thigh registers 165 degrees.

Remove from oven and let stand 15 minutes.

Place potatoes in a saucepan.

Cover with cold water.

Bring to a boil.

Cook 10 minutes or until tender.

Drain.

Combine potatoes, 1 teaspoon rind, 1/4 teaspoon salt, 2 minced garlic cloves, butter and thyme.

Discard chicken skin and carve.

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