Lemon And Herb Roasted Chicken With Baby Potatoes

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Rinse the chicken with cool water, inside and out, then pat it dry with paper towels.

3. 3

   Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside.

4. 4

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

5. 5

   Tie the legs of the chicken together with kitchen twine to help hold its shape.

6. 6

   Toss the potatoes around the chicken.

7. 7

   Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil.

8. 8

   Roast the chicken and potatoes for 1 to 1 1/2 hours.

9. 9

   Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin.

10. 10

    The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.)

11. 11

    Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.

12. 12

    Serve with the roasted potatoes on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.