Sunday Supper: Lemon Roast Chicken with Herb Potatoes Recipe

Updated August 30, 2018

Roast chickens are a simple and satisfying meal anytime, and the smell of it roasting on a Sunday evening can set a positive tone for the whole week ahead. Squeezing lemon juice over the body of the bird helps to not only season the final product, but can also help crisp the skin. And roasting the potatoes in the pan with the bird gives the potatoes a nice dose of chicken fat to roast in.

The drippings, bones, leftover bits and onions make for a wonderful stock later in the week, just be sure to remove the lemons from the cavity because the rinds can give stock a bitter taste. This chicken and potatoes will pair very well with white wine (like a Grüner Veltliner) and a simple side of sautéed greens (such as swiss chard or kale).

Recipe Details

Sunday Supper: Lemon Roast Chicken with Herb Potatoes Recipe

Active 30 mins

Total 2 hrs

Serves 4 to 6 servings

Ingredients

1 large whole chicken (about 5 1/2 pounds)
8 medium cloves garlic, crushed
3 medium onions, halved
2 lemons, halved
1 1/2 pounds assorted fingerling potatoes
1/4 cup assorted chopped herbs (rosemary, thyme, parsley, or sage)
Olive oil
Kosher salt and freshly ground black pepper

Directions

Preheat oven to 425°. Rinse chicken well and pat dry, remove bag of giblets and discard or save for another use. Trim excess fat from opening of chicken cavity if necessary.
Arrange halved onions in center of 9X13 inch pyrex dish to act as a base for chicken to sit on. Place chicken on top of onions. Squeeze halved lemon onto chicken body and legs, then place lemons in chicken cavity, repeat with all halved lemons. Place crushed garlic in cavity as well then tie chicken legs together with kitchen twine. Season chicken liberally with salt and cracked black pepper.
Wash fingerling potatoes and slice largest fingerlings in half lengthwise. Toss potatoes with olive oil, half the chopped herbs and season with salt and pepper. Place in roasting baking dish around chicken.
Roast until temperature taken in the thickest part of breast registers 150°F and thighs registers at least 165°F, about an hour. Remove from oven and allow chicken to rest for 15 minutes. Remove potatoes and toss with remaining chopped herbs. Carve chicken and serve immediately.

Special Equipment

9- by 13-inch pyrex dish

Nutrition Facts (per serving)
336	Calories
15g	Fat
28g	Carbs
23g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	336
% Daily Value*
Total Fat 15g	19%
Saturated Fat 4g	18%
Cholesterol 67mg	22%
Sodium 697mg	30%
Total Carbohydrate 28g	10%
Dietary Fiber 3g	11%
Total Sugars 2g
Protein 23g
Vitamin C 34mg	172%
Calcium 36mg	3%
Iron 2mg	9%
Potassium 670mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.