Slow-Roasted Chicken and Potatoes

None · Summer · 150 min · Serves 4 · By The Lesapor Kitchen

Enjoy a cozy weekend with this slow-roasted chicken and potatoes recipe. It's perfect for a leisurely afternoon, filling your home with the delightful aroma of roasted goodness.

Ingredients

• 1 whole chicken, about 4 pounds, giblets removed
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper, or to taste
• 2 pounds baby potatoes, halved
• 1 lemon, sliced
• Olive oil, for drizzling

Method

1. Preheat your oven to 325°F (160°C).
2. Pat the chicken dry with paper towels. Rub it generously with 2 tablespoons of olive oil, ensuring even coverage.
3. In a small bowl, combine the minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the chicken, including inside the cavity.
4. Place the chicken in a roasting pan. Scatter the halved baby potatoes around the chicken and drizzle them with the remaining tablespoon of olive oil.
5. Arrange the lemon slices over the potatoes and chicken.
6. Roast the chicken in the preheated oven for about 2 1/2 hours, or until the internal temperature reaches 165°F (74°C) and the potatoes are tender and golden.
7. Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with the roasted potatoes and lemon slices.