Garlicky Roast Chicken

By Addie

“Whenever I smell the aroma of fresh garlic, it takes me back to Grandma's kitchen.”

Ingredients

• 1 whole chicken (about 3 3/4 pounds)
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 4 cloves garlic, minced
• 3 large baking potatoes, peeled and cut into wedges
• 1/4 teaspoon salt
• 1/8 teaspoon lemon pepper

Preparation

Step 1

Preheat the oven to 375°F. Place chicken, breast side down, on rack in large shallow roasting pan.


Combine olive oil, lemon juice and garlic; brush half of oil mixture over chicken. Set aside remaining oil mixture.


Roast uncovered 30 minutes. Turn chicken breast side up. Arrange potatoes around chicken in roasting pan. Brush chicken and potatoes with the remaining olive oil mixture; sprinkle with salt and lemon pepper.

Roast chicken and potatoes, basting occasionally with pan juices, until meat thermometer inserted in inner thigh registers 180°F and potatoes are tender, about 50 minutes.


Remove chicken to cutting board and cover potatoes in pan to keep warm. Let chicken stand 10 to 15 minutes for easier carving. Remove potatoes from the pan and serve with chicken.
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Grandma's Secret:

To quickly remove the skin from a garlic clove, Grandma would gently tap the clove with the side of her knife to loosen the skin. She usually added a pinch or two of salt to garlic when chopping it. This helped to keep the garlic from sticking to the knife.