Description
Lemon Herb Roasted Chicken with Dill Baby Potatoes
Ingredients
For the Chicken:
1 whole chicken (4-5 lbs)
2 lemons (1 halved, 1 sliced for garnish)
3 garlic cloves, minced
3 tablespoons olive oil
2 teaspoons dried thyme
1 teaspoon rosemary (fresh or dried)
Salt and black pepper to taste
For the Baby Potatoes:
1 lb baby potatoes (golden or red)
2 tablespoons olive oil
2 tablespoons fresh dill, chopped
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
Prepare the Chicken:
Preheat oven to 375°F (190°C).
Rinse the chicken and pat it dry. Season the cavity with salt and pepper.
Stuff the cavity with the halved lemon and a sprig of fresh dill (optional).
Rub the chicken with olive oil, minced garlic, thyme, rosemary, salt, and pepper.
Prepare the Potatoes:
Toss the baby potatoes with olive oil, garlic powder, dill, salt, and pepper.
Roast Together:
Arrange the seasoned potatoes around the chicken in a large baking dish.
Roast in the oven for 1 hour 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear. Stir the potatoes halfway through cooking.
Serve:
Let the chicken rest for 10 minutes before carving.
Garnish with fresh dill and lemon slices, and serve with the roasted potatoes.
Prep Time: 15 minutes
Cook Time: 90 minutes
Servings: 4-6
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