Lemon-Roasted Chicken with Potatoes

By ashleyeraas

Ingredients

• 2 russet potatoes peeled and cut into 1/2-inch wedges
• Coarse salt, to taste
• 1 whole chicken (about 6 pounds)
• 3 garlic cloves, thinly sliced
• 12 stems of fresh thyme, plus more for garnish
• 2 lemons, 1 thinly sliced and 1 halved
• 2 ounces (4 tablespoons) unsalted butter, softened
• Freshly ground pepper, to taste

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Directions

Preheat oven to 375 degrees. Cook potatoes in simmering salted water until just tender, 2 to 3 minutes. Drain.

Place chicken in a roasting pan, breast side up. Scatter potatoes, garlic, 6 thyme stems, and 1/2 of the lemon slices around chicken. Dot potatoes with 1 tablespoon butter divided into small pieces.

Stuff chicken cavity with 1 lemon half and 3 thyme stems. Truss chicken. Rub remaining 3 tablespoons butter on skin.


With your fingers, loosen skin from chicken breasts. Push remaining lemon slices and thyme stems under skin in a single layer. Squeeze juice from remaining lemon half over chicken and potatoes, and season with salt and pepper.


Roast, turning potatoes 2 or 3 times, until a meat thermometer inserted into thickest part of chicken thigh registers 165, about 1 1/2 hours. Let stand for 15 minutes. Garnish with thyme sprigs.