Lemon & Rosemary Roast Chicken with Crispy Potatoes Recipe

Preheat the oven to 375°F (190°C).

Rinse the chicken and pat it dry with paper towels.

Season the chicken generously with salt and pepper, both inside and outside.

Place the lemon slices and rosemary sprigs inside the cavity of the chicken.

In a small bowl, mix together the minced garlic and olive oil.

Rub the garlic and olive oil mixture all over the chicken, making sure to coat it evenly.

Place the chicken on a roasting pan and roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.

Meanwhile, toss the halved baby potatoes with olive oil, salt, and pepper.

About 45 minutes into the chicken’s cooking time, add the seasoned potatoes to the roasting pan around the chicken.

Continue to roast the chicken and potatoes for the remaining time, until the chicken is golden brown and the potatoes are crispy.

Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving.

Serve the lemon and rosemary roast chicken with the crispy potatoes on the side.