Main dishes · Easter, Christmas
Lemon-Herb Roast Chicken with Crispy Potatoes
Lemon-herb roast chicken with crispy potatoes cooked underneath—a reliable centerpiece for Easter, Christmas, Sunday dinner, or a table that needs one good main dish.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Serves
- 6 servings
The recipe card
Lemon-Herb Roast Chicken with Crispy Potatoes
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Serves
- 6 servings
Ingredients
- 1 whole chicken, 4–4 1/2 lb
- 2 lb Yukon Gold potatoes, cut into 1 1/2-inch pieces
- 1 lemon, halved
- 4 garlic cloves
- 3 tbsp olive oil
- 1 tbsp chopped rosemary
- 1 tbsp chopped parsley
- 2 tsp kosher salt, divided
- black pepper.
Method
- Heat oven to 425°F. Pat chicken dry; season cavity and exterior with 1 1/2 tsp salt and pepper.
- Place lemon halves and garlic in cavity; tie legs loosely.
- Toss potatoes with oil, rosemary, remaining salt and pepper in a roasting pan; set chicken on top.
- Roast about 65–85 minutes, turning potatoes once, until the thickest part of the breast reaches 165°F and thigh is at least 165°F. Tent chicken and rest 15 minutes before carving.
- Toss potatoes with parsley and pan juices. If potatoes need more color, return them alone to the oven during the rest.
