Main Dish - Lemon-Rosemary Roast Chicken with Potatoes

By mshettel

A green salad is all you'll need to round out the meal.

Ingredients

• 1 (3 3/4-pound) whole roasting chicken
• 2 T olive oil, divided
• 2 t chopped fresh rosemary
• 1 t grated lemon rind
• 3/4 t salt, divided
• 1/2 t freshly ground black pepper, divided
• 3 garlic cloves, minced
• Cooking spray
• 3 baking potatoes, peeled and cut into 1 1/2-inch pieces (about 2 pounds)
• 4 lemon wedges

Details

Servings 4

Preparation

Step 1

Preheat oven to 375 degrees.

Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity; loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine 1 T oil, rosemary, rind, 1/2 t salt, 1/4 t pepper, and garlic in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back, and tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray.