Sunday Supper: Lemon Roast Chicken with Herb Potatoes

Sunday Supper: Lemon Roast Chicken with Herb Potatoes takes roughly 2 hours from beginning to end. One serving contains 956 calories, 61g of protein, and 60g of fat. For $3.57 per serving, you get a main course that serves 4. 108 people were glad they tried this recipe. This recipe from Serious Eats requires onions, garlic, whole chicken, and kosher salt. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is excellent. If you like this recipe, take a look at these similar recipes: Sunday Supper: Roast Chicken with Herb Waffles, Sunday Supper: Roast Fish Stuffed with Lemon and Herbs, and Sunday Supper: Brick Chicken with Smashed Potatoes.

Servings: 4

 

Ingredients:

1 1/2 pounds assorted fingerling potatoes

8 medium cloves garlic, crushed

1/4 cup assorted chopped herbs (rosemary, thyme, parsley, or sage)

Kosher salt and freshly ground black pepper

2 lemons, halved

Olive oil

3 medium onions, halved

1 large whole chicken (About 5 1/2 pounds)

Equipment:

oven

kitchen twine

baking pan

Cooking instruction summary:

Procedures 1 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. 2 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. 3 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. 4 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.

 

Step by step:


1. 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.

2. Arrange halved onions in center of 9X13 inch pyrex dish to act as a base for chicken to sit on.

3. 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.

4. Place crushed garlic in cavity as well then tie chicken legs together with kitchen twine. Season chicken liberally with salt and cracked black pepper.

5. 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.

6. Place in roasting baking dish around chicken.

7. Roast until temperature taken in the thickest part of breast registers 150°F and thighs registers at least 165°F, about an hour.

8. Remove from oven and allow chicken to rest for 15 minutes.

9. Remove potatoes and toss with remaining chopped herbs. Carve chicken and serve immediately.


Nutrition Information:

Quickview
956k Calories
61g Protein
59g Total Fat
44g Carbs
33% Health Score
Limit These
Calories
956k
48%

Fat
59g
92%

  Saturated Fat
14g
93%

Carbohydrates
44g
15%

  Sugar
6g
7%

Cholesterol
224mg
75%

Sodium
419mg
18%

Get Enough Of These
Protein
61g
122%

Vitamin B3
22mg
112%

Vitamin C
75mg
91%

Vitamin B6
1mg
88%

Selenium
45µg
64%

Phosphorus
579mg
58%

Potassium
1505mg
43%

Vitamin B5
3mg
35%

Zinc
4mg
31%

Magnesium
114mg
29%

Manganese
0.56mg
28%

Fiber
6g
27%

Vitamin B2
0.45mg
27%

Iron
4mg
26%

Vitamin B1
0.39mg
26%

Vitamin K
22µg
22%

Vitamin E
3mg
20%

Copper
0.4mg
20%

Folate
67µg
17%

Vitamin B12
0.93µg
15%

Vitamin A
515IU
10%

Calcium
100mg
10%

Vitamin D
0.6µg
4%

covered percent of daily need
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During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

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