Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), patted dry
  • 2 lbs / 900g Yukon Gold potatoes, scrubbed and cut into 1-inch (2.5 cm) chunks
  • 1 large yellow onion, cut into wedges
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1 lemon, quartered
  • 3 tablespoons / 45 ml olive oil
  • 1 teaspoon / 5g kosher salt
  • ½ teaspoon / 2.5g freshly ground black pepper
  • 4 cups / 950 ml water
  • ¼ cup / 60ml kosher salt
  • ¼ cup / 50g sugar
  • 2 cloves garlic, crushed

Instructions:

  1. (Optional) Brine the Chicken: Combine brine ingredients in a large bowl and stir until dissolved. Submerge the chicken and refrigerate for at least 2 hours, or up to 12 hours. Rinse and pat dry before proceeding.
  2. Preheat Oven: Preheat oven to 425°F / 220°C / Gas Mark 7.
  3. Prepare the Potatoes & Onions: In a large bowl, toss the potatoes, onion wedges, minced garlic, rosemary leaves (stripped from the stems), olive oil, salt, and pepper. Toss until evenly coated.
  4. Arrange Potatoes & Onions: Spread the potato mixture evenly across the bottom of the roasting pan.
  5. Prepare the Chicken: Place the lemon quarters inside the chicken cavity.
  6. Place Chicken on Potatoes: Place the chicken on top of the potatoes and onions in the roasting pan.
  7. Roast the Chicken: Roast for 50-60 minutes, or until the internal temperature of the chicken thigh reaches 165°F / 74°C. Baste the chicken with pan juices every 20 minutes for extra moisture and flavor. The potatoes should be golden brown and tender.
  8. Rest the Chicken: Remove the chicken from the oven and let it rest for 10-15 minutes before carving.