Rosemary Lemon Roasted Chicken & Potatoes
February 06, 2015
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Small Batch Cooking, Birthday, Easter, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Picnic, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Whole Chicken, Spring, Kosher Meat more
"This chicken turns out so moist and juicy and full of flavour. The potatoes absorb a lovely, light lemon taste."
- Serving Size: 1 (765.5 g)
- Calories 852.6
- Total Fat - 36 g
- Saturated Fat - 6 g
- Cholesterol - 952.6 mg
- Sodium - 552.6 mg
- Total Carbohydrate - 54.2 g
- Dietary Fiber - 7.5 g
- Sugars - 6.3 g
- Protein - 77.1 g
- Calcium - 145.1 mg
- Iron - 12.1 mg
- Vitamin C - 56.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Peel the garlic, crush the cloves and set aside.
In a large re-sealable plastic bag mix together the oil, lemon juice, mustard, sugar, 1/4 teaspoon salt and 1/4 teaspoon ground pepper.
Add the chicken and rub this all over and inside chicken.
Toss in half the cloves garlic cloves, a sprig of rosemary and a sprig of thyme, seal the bag removing as much air as possible and marinate for 4 to 6 hours.
Remove the chicken from the marinade and discard marinade, season with salt and pepper inside and outside; stuff the cavity with the squeezed lemons, 1/2 of the onion, remainder of garlic and rosemary and place in a roasting pan.
Place the diced potatoes around the chicken along with the rest of the onion and sprinkle with a bit of salt and pepper; add a bit of water, just to cover the bottom.
Remove the leaves from the remaining thyme sprigs and sprinkle over the chicken and potatoes.
Cover with foil and cook in a pre-heated 350 degree Fahrenheit oven for 1 1/2 hours remove foil and cook for another half hour to an hour or until the skin is crisped to your liking and the chicken has an internal temperature of 165 degrees.
Remove from oven and allow the chicken to rest for 10 minutes; remove the lemons, herbs, onion and garlic from inside the chicken and discard.
Tips & Variations
No special items needed.