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Baked Lemon Herb Chicken with Roasted Potatoes
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Baked Lemon Herb Chicken with Roasted Potatoes

1 h 25 minServes 4Nutri-Score B€€
from @thepracticeofpastry1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • whole chicken (about 1.5 kg, patted dry)Meat1 piece
  • lemon (halved)Produce1 piece
  • fresh herbs (thyme and rosemary sprigs)Produce10 g
  • potatoes (cut into chunks)Produce900 g
  • garlic (cloves, smashed)Produce6 pieces
  • Vidalia onion (cut into wedges)Produce1 piece
  • olive oil (extra virgin, plus more for finishing)Pantry60 ml
  • saltSpices8 g
  • black pepper (freshly ground)Spices3 g

per serving

Nutrition

666kcal

Carbs
44 g
Proteins
41 g
Fat
36 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Kitchen thermometer

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 175 °C.
    Step 1

  2. Stuff and season the chicken

    • Stuff the chicken cavity with the lemon halves and fresh herbs.
    • Rub the chicken with olive oil and season generously with salt and pepper.
    Step 2

  3. Prepare the potatoes

    • Toss the potatoes with the garlic cloves, onion wedges and olive oil.
    • Season with salt and pepper and arrange around the chicken in the baking dish.
    Step 3

  4. Bake the chicken and potatoes

    • Bake until the chicken reaches 71 °C in the thickest part of the thigh, accounting for carryover cooking.
    Step 4

  5. Crisp the potatoes

    • Remove the chicken from the dish and raise the oven to 205 °C.
    • Smash the potatoes lightly, drizzle with a little more olive oil and stir them around.
    • Return the potatoes to the oven until golden and crisp to your liking.
    Step 5

  6. Serve

    • Break the chicken down into pieces.
    • Serve with the roasted potatoes and spoon over the garlic-infused oil.
    Step 6
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