Lemon-Rosemary Roast Chicken with Potatoes

A green salad is all you’ll need to round out the meal.  Recipe serves 4.

What you’ll need:

  • 1 (3 3/4 pound) whole roasting chicken
  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon grated lemon rind
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 garlic cloves, minced
  • 3 baking potatoes, peeled and cut into 1 1/2-inch pieces
  • 4 lemon wedges

What you’ll do:

  • Preheat the oven to 375 degrees.
  • Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
  • Combine 1 tablespoon oil, rosemary, rind, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic in a small bowl.
  • Rub seasoning mixture under loosened skin and over breasts and drumsticks.
  • Tie ends of legs together with twine. Lift wing tips up and over back, and tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray, and place rack in a roasting pan.
  • Toss potatoes with the remaining 1 tablespoon oil.
  • Arrange potato mixture evenly around chicken. Bake at 375° for 40 minutes.
  • Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in meaty part of thigh registers 170°. Remove chicken from pan; let stand 15 minutes.
  • Sprinkle the potatoes with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Carve chicken, and serve with potatoes and lemon wedges.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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