Roasted Lemon-Herb Chicken with Golden Baby Potatoes

Bynews dail

Jan 28, 2025

Roasted Lemon-Herb Chicken with Roasted Baby PotatoesIngredients:
1 whole chicken (about 4 pounds) 1 lemon, zested and juiced 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano 1/4 cup olive oil Salt and pepper to tasteFor the roasted potatoes:
1 pound baby potatoes, scrubbed clean 1 tablespoon olive oil Salt and pepper to tasteInstructions:
1.
Preheat oven to 400°F (200°C).
2.
In a small bowl, combine the lemon zest, juice, rosemary, thyme, oregano, olive oil, salt, and pepper.
3.
Remove the chicken from the refrigerator and pat dry.
Brush with the lemon-herb mixture inside and out.
4.
Place the chicken on a roasting rack set in a baking dish.
5.
For the roasted potatoes, toss the potatoes with olive oil, salt, and pepper.
Spread them around the chicken in the baking dish.
6.
Roast for 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F when measured with a meat thermometer).
The potatoes should be tender and slightly crispy.
7.
Let the chicken rest for 10 minutes before carving and serving with the roasted potatoes.
Tips:
For extra flavor, you can marinate the chicken in the lemon-herb mixture for several hours or overnight in the refrigerator before roasting.
You can add other vegetables to the roasting dish, such as carrots, onions, or celery.
Serve the chicken with your favorite sides, such as mashed potatoes, rice, or a salad.

Roasted Lemon-Herb Chicken with Golden Baby Potatoes

Bynews dail

By news dail

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