Ingredients
- 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
Directions
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Preheat oven to 400 degrees F.
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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.
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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.
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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.