Lemon-Rosemary Roast Chicken with Potatoes

Lemon-Rosemary Roast Chicken with Potatoes
Photo by Lee Harrelson

Ingredients

  • 1 (3 3/4-pound) whole roasting chicken
  • ¾ teaspoon salt, divided
  • 2 tablespoons olive oil, divided
  • ½ teaspoon freshly ground black pepper, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 3 garlic cloves, minced
  • 1 teaspoon grated lemon rind
  • + 13 more ingredients
    • 1 (3 3/4-pound) whole roasting chicken
    • ¾ teaspoon salt, divided
    • 3 baking potatoes, peeled and cut into 1 1/2-inch pieces (about 2 pounds)
    • 3 baking potatoes, peeled and cut into 1 1/2-inch pieces (about 2 pounds)
    • 2 tablespoons olive oil, divided
    • 2 teaspoons chopped fresh rosemary
    • 4 lemon wedges
    • 3 garlic cloves, minced
    • Cooking spray
    • 2 teaspoons chopped fresh rosemary
    • Cooking spray
    • 4 lemon wedges
    • 1 teaspoon grated lemon rind

Preheat oven to 375°. Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1 tablespoon oil, rosemary, rind, 1/2 teaspoon salt, 1/4 teaspoon pepper, a...

View full recipe at My Recipes

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