Festive Lemon Herb Chicken with New Potatoes
Votes: 1
Time: 2 hours 10 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
A whole baked chicken, covered with a golden, crispy crust, always looks festive, and it's incredibly easy to prepare, as there's no need to cut it up or marinate. Rub the chicken with salt and black pepper, stuff the cavity with fresh herbs, garlic, and lemon halves, and pop it in the oven. You can make dinner even easier by baking potatoes as a side dish along with the chicken. Small new potatoes don't need to be peeled or cut; just wash them thoroughly. As they bake, the chicken's flavorful juices will infuse them, and the whole dinner will be ready in one go, effortlessly.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 domestic chicken weighing 1.8 - 2.3 kg.
- 1 lemon, cut in half
- 1 head of garlic, cut in half horizontally
- A quarter bunch each of fresh rosemary, thyme and parsley
- 1/4 cup olive oil
- 700 g of new potatoes
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Rinse the chicken inside and out with cold water, then pat dry with paper towels. Season the cavity with salt and black pepper, then fill it with lemon, garlic, and herbs. Place the chicken breast-side up in a roasting pan. Tie the legs together with kitchen twine to maintain the shape of the chicken. Scatter the potatoes around the chicken. Season generously with salt and pepper and drizzle with olive oil.
- Bake the chicken and potatoes for 1-1.5 hours. Remember to baste the chicken with the juices and rotate the pan every 20 minutes to ensure the chicken is completely golden and crispy. The chicken is ready when a thermometer inserted into the thickest part of the thigh registers 165°F (74°C) (the legs should also separate easily).
- Transfer the chicken to a platter and let it rest for 10 minutes to allow the juices to redistribute. Carve the chicken and serve with baked potatoes on the side.
Categories:
recipe / Dinner / Festive dishes / Dinner party / Main courses / Bird / Tyler Florence
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