Roasted Lemon, Thyme, Rosemary Chicken With Potatoes

1. 1

   Preheat oven to 350u00b0. Season the chicken all over with salt and pepper. Place the chicken, skin side up, in a roasting pan and scatter the potatoes, garlic and bay leaves all around it. Drizzle with the lemon juice and the olive oil all over the chicken and potatoes.

2. 2

   Season with rosemary, thyme, salt and pepper.

3. 3

   Pour 1/2 cup water into the pan.

4. 4

   Roast in the oven for 40 to 45 minutes or until the chicken is cooked through and it is nicely golden.

5. 5

   Transfer the chicken to a work surface and split into 4 pieces.

6. 6

   Discard the bay leave, rosemary and thyme springs.

7. 7

   Serve with the potatoes, garlic and any pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.