Lemon Roasted Chicken
Recipe Type: Main
A great dish for Sunday dinner or a meal with family.
- 1 whole [url href=”https://www.capelocallygrown.net/product-category/meat/poultry/chicken” target=”_blank”]chicken[/url]
- 1 tsp seasoning salt
- 1 whole lemon, halved (or 1 bunch lemon balm, chopped)
- 1 bulb [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/garlic/” target=”_blank”]garlic[/url] (or garlic chives or garlic scapes)
- 1 bag herb mix
- 1/4 cup olive oil
- 2 lbs red [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/potatoes/” target=”_blank”]potatoes[/url]
- Preheat the oven to 400 degrees F.
- Rinse the chicken with cool water, inside and out, then pat it dry with paper towels.
- Season the cavity with seasoning salt, and then stuff the lemon or lemon balm, garlic scapes, and herb mix inside.
- Place the chicken, breast-side up, in a roasting pan.
- Tie the legs of the chicken together with kitchen twine to help hold its shape.
- Toss the potatoes around the chicken. Season the whole thing with a fair amount of seasoning salt and drizzle with olive oil.
- Roast the chicken and potatoes for 1 to 1 1/2 hours. Don’t forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin.
- The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.)
- Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.
Source: Tyler Florence, Food Network