Sunday Roast Chicken

(from melodylynn’s recipe box)

Source: RecipeThing user nick


  • 1 fresh whole chicken
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 lemon, quartered
  • 8 large garlic cloves, peeled and smashed with side of knife
  • 3 fresh rosemary or thyme sprigs (optional)
  • 1 1/2 pounds red-skinned potatoes, scrubbed and cut into 1-inch chunks
  • 1/4 cup butter or margarine, melted


  1. Preheat oven to 400 degrees F.

  2. Remove chicken giblets and neck. Rinse chicken under cold water; pat dry with paper towels. Sprinkle with 1 tsp. salt and 1/4 teaspoon pepper. Place chicken in large oiled roasting pan.

  3. Stuff cavity with lemon, garlic, and rosemary, if using. Wash hands. Scatter potatoes around chicken; sprinkle potatoes with remaining salt and pepper. Baste chicken and potatoes with butter.

  4. Roast, basting with pan juices, 1 1/4 hours, or until juices run clear when thickest part of thigh is pierced and temperature on instant-read thermometer reaches 180 degrees F. Transfer chicken and potatoes to platter. Discard lemon and rosemary. Skim off fat from pan juices; mash in garlic. Serve pan juices with chicken.

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