Roasted Herb Chicken

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 whole chicken (about 4-5 lbs)
• •2 tbsp olive oil
• •1 tbsp fresh rosemary, chopped
• •1 tbsp fresh thyme, chopped
• •1 tbsp fresh parsley, chopped
• •4 cloves garlic, minced
• •1 lemon, halved
• •1 tsp salt
• •1/2 tsp black pepper
• •1 lb baby potatoes, halved
• •1/2 tsp paprika (optional)

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Rinse the whole chicken under cold water and pat it dry with paper towels.

3. 3

   In a small bowl, mix together the olive oil, rosemary, thyme, parsley, garlic, salt, pepper, and paprika if using.

4. 4

   Rub this herb mixture all over the chicken, under the skin, and inside the cavity. Place the halved lemon inside the cavity.

5. 5

   In a large roasting pan, arrange the halved baby potatoes around the chicken. Drizzle the potatoes with a little olive oil and sprinkle with salt and pepper.

6. 6

   Roast the chicken in the preheated oven for about 45 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.

7. 7

   Remove the chicken and potatoes from the oven and let rest for about 10 minutes before carving.

8. 8

   Serve the carved chicken with the roasted potatoes on the side.