Ingredients:

  • 1 whole chicken (about 4-5 lbs / 1.8-2.3 kg)
  • 2 lemons (zest and juice)
  • 4 cloves of garlic, minced
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 lbs (900 g) baby potatoes, halved
  • 4 cloves garlic, sliced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

  1. In a large bowl, combine lemon zest, lemon juice, minced garlic, thyme, olive oil, salt, and pepper.
  2. Place the chicken in the marinade, ensuring it's well coated. Cover and refrigerate for at least 1 hour (up to overnight).
  3. Preheat the oven to 425°F (220°C).
  4. Toss the halved baby potatoes with olive oil, sliced garlic, salt, and pepper in another bowl.
  5. Remove the chicken from the marinade and place it in the roasting pan. Arrange the garlic potatoes around it.
  6. Roast in the preheated oven for about 1 hour, basting the chicken halfway through with pan juices. Cook until the chicken’s internal temperature reaches 165°F (75°C).
  7. Let the chicken rest for 10 minutes before carving. Garnish with chopped parsley and serve with potatoes.