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:
covered percent of daily need
