Roasted Garlic and Herb Chicken with Golden Lemon Potatoes

Bynews dail

Feb 16, 2025

Roasted Garlic and Herb Chicken with Lemon PotatoesIngredients for the Chicken:
2 whole chickens (3-4 pounds each) 1 bulb garlic, cloves separated and peeled 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon dried rosemary 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup olive oilIngredients for the Lemon Potatoes:
2 pounds baby potatoes, halved 1 lemon, zested and juiced 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepperInstructions:
For the Chicken:
1.
Preheat oven to 375°F (190°C).
2.
Pat the chickens dry with paper towels.
3.
In a small bowl, combine the garlic, oregano, thyme, rosemary, salt, and black pepper.
4.
Rub the herb mixture all over the chickens, getting under the skin as much as possible.
5.
Drizzle the chickens with the olive oil.
For the Lemon Potatoes:
1.
In a large bowl, combine the potatoes, lemon zest, lemon juice, olive oil, salt, and black pepper.
Toss to coat.
To Roast:
1.
Place the chickens in a large roasting pan.
2.
Spread the potatoes around the chickens.
3.
Roast for 60-75 minutes, or until the chickens are cooked through and the potatoes are tender and browned.
4.
Let the chickens rest for 10 minutes before carving.
Tips:
To check if the chickens are done, insert an instant-read thermometer into the thickest part of the thigh.
It should read 165°F (74°C).
For a crispier chicken skin, roast for an additional 10-15 minutes.
Serve with roasted vegetables or a side salad for a complete meal.

Roasted Garlic and Herb Chicken with Golden Lemon Potatoes

Bynews dail

By news dail

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