Ingredients:

  • 1 (3-4 pound) whole chicken, preferably free-range (1.36 - 1.81 kg)
  • 1 large lemon, zested and juiced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds Yukon Gold potatoes, scrubbed and quartered (0.9 kg)
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional: 1/4 cup fresh parsley, chopped, for garnish

Instructions:

  1. In a large bowl, combine lemon zest, lemon juice, minced garlic, rosemary, thyme, olive oil, salt, and pepper.
  2. Rub the lemon-herb mixture all over the chicken, ensuring to get under the skin of the breast. Let it marinate for at least 30 minutes (or up to overnight in the fridge).
  3. Toss the quartered potatoes with olive oil, salt, and pepper in a separate bowl.
  4. Place the chicken on a roasting rack (or directly in the pan). Scatter the potatoes around the chicken in the roasting pan.
  5. Preheat oven to 400°F (200°C). Roast the chicken for 15 minutes at 400F, then reduce the temperature to 350°F (175°C) and continue roasting for another hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Basting with pan juices every 20-30 minutes will keep it moist.
  6. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
  7. Carve the chicken and serve with the roasted potatoes. Garnish with fresh parsley, if desired.