Lemon and herb roast chicken with crispy potatoes

    1 hour 40 min

    This classic lemon and herb roast chicken is cooked alongside roast potatoes to create an easy, no-fuss Sunday lunch. Simply serve with freshly steamed spring vegetables or a green salad.

    2 people made this

    Serves: 6 

    • Roast chicken
    • 1 (1.5kg) whole chicken
    • 1 lemon, halved
    • 2 tablespoons olive oil
    • 1 teaspoon salt, to taste
    • 1 teaspoon freshly ground black pepper
    • 1 tablespoon freshly chopped rosemary
    • 1 tablespoon freshly chopped thyme
    • Roast potatoes
    • 700g waxy potatoes, quartered
    • 2 tablespoons extra virgin olive oil
    • salt and pepper, to taste
    • 1 teaspoon freshly chopped thyme
    • 1 teaspoon freshly chopped rosemary

    Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease a roasting tin or ceramic roasting dish. Set chicken in prepared tin and place lemon halves inside the cavity.
    2. Mix olive oil, salt, pepper, thyme and rosemary in a bowl; spread mixture all over the chicken, massaging it into the skin.
    3. Cover chicken with foil and roast in preheated oven for 45 minutes; remove foil and continue to roast for another 30 minutes, or until the juices run clear when a skewer is inserted into the thickest part of the chicken thigh.
    4. Place potatoes in a large bowl. Season with oil, salt, pepper, thyme and rosemary; toss well to coat potatoes in oil. Transfer into a roasting dish and roast in preheated oven for 45 to 60 minutes, or until crispy and tender.

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