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Lemon Roasted Chicken
From Cape Locally Grown
<p>A great dish for Sunday dinner or a meal with family.</p>Source: Tyler Florence, Food Network (Entered by Lance Green)
Serves: Serves 4
Ingredients
1 whole
Chicken
1 tsp
Seasoning Salt
1 whole
lemon, halved
1 bunch
lemon balm, chopped
1/2 bunch
garlic chives or garlic scapes
1 bag
herbal mix
1/4 cup
olive oil
2 lbs
red potatoes
Step by Step Instructions
- Preheat the oven to 400 degrees F.
- Rinse the chicken with cool water, inside and out, then pat it dry with paper towels.
- Season the cavity with seasoning salt, and then stuff the lemon or lemon balm, garlic scapes, and herb mix inside.
- Place the chicken, breast-side up, in a roasting pan.
- Tie the legs of the chicken together with kitchen twine to help hold its shape.
- Toss the potatoes around the chicken. Season the whole thing with a fair amount of seasoning salt and drizzle with olive oil.
- Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin.
- The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.)
- Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.