Recipe

Roast Lemon-herb Chicken Supper Recipe

	Unswissmiss / All my dishes 2 years, 7 months ago This one-pan meal is really easy to throw together and gives really spectacular results. Putting the herbs under the skin really flavors the meat. The interesting roasting method ensures the breast meat doesn't dry out before the thighs are done. The... More Prep:30m Cook:45m Servings:4	Unswissmiss
	chicken easy cheap

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notyourmom

Ingredients

1/2 lb boiling potatoes

1/2 lb carrots

3 Tbsp olive oil

1 3-4 lb chicken

1 lemon

6 cloves garlic

1/4 cup parsley, coriander, thyme, rosemary, or other herb

salt and pepper, to taste

Directions

Prepare the vegetables.

Wash and peel the potatoes and carrots.

Cut the potatoes into wedges. Place in the bottom of a roasting pan.

Cut the carrots into pieces of similar thickness as the potatoes. Be sure not to cut too small, or the carrots will overcook and blacken. Add to the roasting pan.

Drizzle olive oil over the potatoes and carrots. Season to taste, and toss to coat all the vegetable pieces. Place the rack over the roasting pan.

Prepare the chicken.

Preheat the oven to 425 degrees F.

Finely mince the garlic and herbs. Mix together with 1 tsp salt to form a paste.

Thinly slice the lemon, setting aside the ends.

Remove any pieces of excess fat from the chicken (usually near the bird's cavity). With your fingers, loosen the skin, so you can stuff herbs and flavorings underneath. Salt and pepper the inner cavity.

Stuff the garlic herb paste under the skin, all over the chicken, including the back and the thighs. It may help to massage the bird a little, to even out the paste.

Slip lemon slices under the skin as well.

If there's any herb paste left, rub it on the outside of the chicken and in the cavity.

Salt and pepper the skin, and the cavity.

Stuff the lemon ends into the cavity.

Place the bird on its side on the roasting rack, with one leg and wing facing up. Roast for 15 minutes.

Take out the bird, and turn so that it is resting on its other side, with the other leg and wing facing up. Stir the vegetables; roast for another 15 minutes.

Take out the bird, and turn it so that it is resting in the traditional position, with the breast side up. Stir the vegetables; roast for another 15 minutes.

Take the chicken out of the oven and remove to a platter. (The skin should be crisp and golden. If not, roast another 5-10 minutes.)

Check the vegetables for doneness. If more time is required, stir and return to oven while the chicken rests, approximately 10 minutes.

Carve the chicken and serve with the roasted vegetables.

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