Roast Chicken and Potatoes

Name: Roast Chicken and Potatoes
Total time: 120 min
Yield: 4 servings
Cuisine: None
Ingredients: 1 whole chicken, about 4 pounds; 3 tablespoons olive oil; 2 teaspoons salt; 1 teaspoon black pepper; 2 lemons, halved; 4 cloves garlic, crushed; 1 tablespoon fresh thyme leaves; 2 pounds potatoes, quartered; 3 tablespoons butter, melted

None · Summer · 120 min · Serves 4 · By The Lesapor Kitchen

This classic roast chicken with potatoes is perfect for a slow weekend evening. The crispy skin and tender meat make it an all-time favorite. Enjoy the simplicity of a hearty, homemade meal.

Ingredients

1 whole chicken, about 4 pounds
3 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
2 lemons, halved
4 cloves garlic, crushed
1 tablespoon fresh thyme leaves
2 pounds potatoes, quartered
3 tablespoons butter, melted

Method

Preheat the oven to 425°F (220°C).
Pat the chicken dry with paper towels. Rub it inside and out with olive oil, salt, and black pepper.
Stuff the chicken cavity with lemon halves, garlic, and thyme leaves.
Place the chicken in a roasting pan.
Toss the potatoes with melted butter, salt, and pepper in a bowl, then arrange them around the chicken in the pan.
Roast in the preheated oven for 20 minutes per pound, about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C).
Let the chicken rest for 10 minutes before carving. Serve with the roasted potatoes.