Ingredients
- 2 lemons
- 1 tsp kosher salt, divided
- 1 tsp black pepper
- 4 garlic cloves, minced and divided
- 1 (3.5 lb) whole chicken
- 6 garlic cloves, crushed
- 1.5 lbs red potatoes, quartered
- 2 TBLS butter, softened
- 1 TBLS minced fresh thyme leaves
Preparation
Step 1
1. Grate rind from lemons to measure 2 TBLS. Reserve lemons. Combine 5 tsps rind, 3/4 tsp salt, pepper and 2 minced garlic cloves in a small bowl.
2. Remove and discard chicken giblets and neck. Loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Rub rind mixture under loosened skin over flesh. Tuck wing tips under chicken. Place chicken in a shallow dish; refrigerate, uncovered, 4 hours or overnight.
3. Preheat oven to 425 degrees
4. Quarter reserved lemons. Place lemon quarters and 6 crushed garlic cloves into chicken cavity, tie ends of legs together with cord. Place chicken, breast side up, in a roasting pan. Bake at 425 degrees for 25 minutes. Reduce oven temperature to 375 degrees (do not remove chicken from oven). Bake 40 minutes or until temp of thigh reaches 165 degrees. Remove from oven; let stand 15 minutes.
5. Place potatoes in a saucepan; cover with cold water. Bring to a boil. Cook 10 minutes or until tender; drain. Combine potatoes, 1 tsp rind, 1/4 tsp salt, 2 minced garlic cloves, butter and thyme. Discard chicken skin, carve and serve