Lemon Roast Chicken and Potatoes
Elevate your family dinner with this Lemon Roast Chicken and Potatoes, a stunning one-pan recipe bursting with zesty citrus flavor and herbaceous goodness. This dish features a golden, perfectly roasted whole chicken seasoned with fragrant fresh rosemary, thyme, and a hint of paprika, plus a luscious lemon-butter glaze for extra richness. Surrounding the chicken are tender baby potatoes roasted to perfection, soaking up the savory juices for maximum flavor. With minimal prep and hands-off cooking time, this recipe delivers a hearty, show-stopping meal that’s as comforting as it is impressive. Whether you're hosting guests or enjoying a cozy weeknight dinner, this oven-roasted chicken and potatoes recipe is guaranteed to delight!
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) Whole chicken
- 2 lbs Baby potatoes
- 2 pieces Lemons
- 6 pieces Garlic cloves
- 3 tablespoons Olive oil
- 4 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken under cold water and pat it dry with paper towels. Remove any giblets from the cavity if present.
Season the chicken generously with salt, black pepper, and paprika, both inside and out.
Zest one of the lemons and set the zest aside. Cut both lemons into halves and place two halves inside the cavity of the chicken along with 2 sprigs of rosemary, 2 sprigs of thyme, and 4 garlic cloves.
In a small bowl, combine the olive oil, lemon zest, and unsalted butter. Brush this mixture all over the chicken, ensuring even coverage.
Cut the baby potatoes into halves if they’re large. Place them in a large mixing bowl with the remaining garlic cloves, 2 sprigs of rosemary, 2 sprigs of thyme, 1 tablespoon of olive oil, and a generous pinch of salt and pepper. Toss to coat.
Arrange the potatoes in a single layer in a large roasting pan, creating a bed in the center to hold the chicken.
Place the seasoned chicken breast-side up on top of the potatoes.
Roast the chicken and potatoes in the preheated oven for 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the breast and juices run clear when pierced.
Stir the potatoes about halfway through cooking to ensure even browning.
Once roasted, remove the chicken from the oven and let it rest for 15 minutes before carving.
Transfer the potatoes to a serving platter and garnish with fresh rosemary and thyme if desired. Serve the chicken alongside the potatoes and enjoy!
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 1.6 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1465 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
