This Chicken with Lemon and Potatoes would make a perfect main course for your next Valentine’s Day dinner. Once you master this flavorful, perfectly roasted, juicy, and easy dish, you will want to make it over and over again! In my humble opinion, the lemon and herb butter take this crispy roast chicken to the next level of deliciousness.
Here are a few tips that will give you the perfect homemade roasted chicken each time. For the crispiest skin, don’t forget to pat the chicken dry really well, using paper towels, inside and out. For an extra boost of flavor, spread the herb butter under the skin. For the juiciest roast chicken, place one cut lemon inside. And finally, having the potatoes roasted at the same time makes this one-dish meal a perfect candidate for a special occasion dinner. Enjoy!
To make this Chicken with Lemon and Potatoes, you will need the following ingredients:
Preheat the oven to 450 °F. Place an empty roasting pan in the preheated oven for 10 minutes.
In a bowl, combine 5 tablespoons unsalted butter with chopped basil leaves, zest of one lemon, 5 cloves minced garlic, and 2 chopped scallions.
Starting at the chicken's neck, carefully slide your fingers under the skin. Loosen the skin all over the breast and thighs. Spread the herb butter, 1 tablespoon at a time, between skin and meat, take care not to tear the skin. Rub hands over the chicken to spread herb butter thoroughly. Season the chicken inside and out with salt and pepper and place the two lemon halves inside the cavity. Tie the legs together with kitchen string.
In a large bowl, place potatoes and add 2 tablespoons oil, ½ teaspoon salt, and black pepper to taste and toss to coat well.
Place potatoes into the preheated roasting pan in a single layer along the edges, leaving room for the chicken. Place the chicken in the middle, breast-side up.
Roast the chicken for 20 minutes, then remove from the oven and turn the chicken breast-side down. Cook for 20 more minutes.
Remove the chicken from the oven and place breast-side up again. Sprinkle ½ bunch chopped parsley over potatoes and coat with pan drippings. Squeeze the remaining lemon wedges over the chicken and put the rinds into the pan. Roast for 20-30 more minutes or until an instant-read thermometer inserted into the thickest part of the chicken breast reaches 160 °F.
Let the chicken rest for 20 minutes before carving and serve with potatoes and pan drippings.
Every time I make this Chicken with Lemon and Potatoes, I am surprised anew by how easy and tasty this dish is. So, try it soon too, and please come back to leave a review.
Well donE! Thanks for sharing!
Gluten Free Recipes
