- 1 whole (3 lbs) Chickenexcess fat removed, patted dry inside and out
- 5 tbsp Unsalted buttersoftened
- 1 bunch Basilchopped
- 2 Lemon1 lemon zested and quartered, 1 lemon halved
- 5 Garlic cloveminced
- 2 Scallionschopped
- Coarse saltto taste
- Black pepperto taste, freshly ground
- 1¾ lbs Potatoessmall to medium
- 2 tbsp Olive oilextra virgin
- ½ bunch Parsleyleaves, chopped
Chicken with Lemon and Potatoes
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:
Steps to make Chicken with Lemon and Potatoes
Preheat oven and prepare roasting pan
Preheat the oven to 450 °F. Place an empty roasting pan in the preheated oven for 10 minutes.
Prepare herb butter
Loosen chicken skin and spread herb butter
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.
Place potatoes and chicken into pan
Prepare for final roast
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.