Roasted Garlic Lemon and Rosemary Chicken with Baby Potatoes
Elevate your dinner table with this irresistibly aromatic Roasted Garlic Lemon and Rosemary Chicken with Baby Potatoes. Perfectly seasoned with a blend of minced garlic, zesty lemon, fresh rosemary, and a drizzle of olive oil, this recipe delivers a golden, flavorful roast that's crisp on the outside and tender on the inside. Plump baby potatoes roasted alongside the chicken soak up all the rich, citrusy juices, creating the perfect side dish with minimal effort. A touch of butter ensures a gorgeous caramelized finish, while the tantalizing aromas from the oven will have everyone eagerly anticipating their first bite. With just 15 minutes of prep time, this one-pan wonder is ideal for a cozy family dinner or an impressive gathering with friends. Serve it straight from the oven, garnished with vibrant rosemary sprigs, for an elegant yet approachable centerpiece that's sure to wow!
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Recipe Information
Ingredients
- 1 Whole chicken
- 500 grams Baby potatoes
- 6 Garlic cloves
- 2 Lemon
- 4 Fresh rosemary sprigs
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 400°F (200°C).
Pat the whole chicken dry with paper towels, ensuring the skin is crispier after roasting.
Mince 3 garlic cloves and mix them with 2 tablespoons of olive oil, 1 teaspoon of salt, and all of the black pepper in a small bowl. Rub this mixture all over the chicken, making sure to coat it evenly.
Zest one lemon and then cut it into quarters. Insert the lemon quarters, rosemary sprigs, and the remaining whole garlic cloves into the chicken’s cavity for added flavor.
Place the chicken in a large roasting pan, breast-side up. Tuck the wings under the body, and tie the legs together with kitchen twine for even cooking.
Cut the baby potatoes in half (if large) and toss them with the remaining olive oil, 1 teaspoon of salt, and 1 tablespoon of lemon juice from the second lemon. Arrange them around the chicken in the roasting pan.
Cut the remaining lemon into thin slices and place them on and around the chicken and potatoes.
Dot the chicken with unsalted butter for a golden, rich finish.
Roast the chicken and potatoes in the preheated oven for 60-70 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the breast and thigh with a meat thermometer.
Stir the potatoes once halfway through to ensure even browning and crispiness.
Remove the roasting pan from the oven and let the chicken rest for 10 minutes before carving. This step ensures that the juices redistribute for maximum flavor.
Serve the chicken carved into pieces with the roasted baby potatoes on the side. Garnish with additional rosemary sprigs if desired.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 4873 mg | 212% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 6.3 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2678 mg | 57% | |
*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.
