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Lemon & Thyme Roasted Chicken and Potatoes takes only minutes to prepare, then the oven does the rest of the work for you. The lemon and the thyme placed under the skin perfume the chicken and look really pretty. Fresh rosemary or oregano work well in this recipe as well. Your family or guests will be totally impressed when they get a look at this beauty!
1. Preheat oven to 375ºF.
2. In a medium bowl, toss the quartered potatoes, lemon wedges, 2 tablespoons of olive oil, fresh thyme leaves, about ½ teaspoon of salt and ¼ teaspoon of pepper.
3. Place the potatoes in a roasting pan, pushing the potatoes out to the sides.
4. Cut the back out of the chicken (optional).
5. Run your hand under the skin of the chicken gently separating the skin from the chicken. Now under the skin, put first the sprigs of thyme, then place the round slices of lemon on top of the thyme.
6. Season the top and underside of the chicken liberally with salt and pepper (if you left the chicken whole then season the cavity of the chicken as well). Coat the skin in olive oil and massage it all over the skin.
7. Lay the chicken flat, tucking the wing tips under, place in the center of the roasting pan that the potatoes are in.
8. Put the chicken on the lower rack in the oven.
9. Baste the chicken and potatoes with the juices from the bottom of the pan, every 30 minutes. Turn the pan halfway through cooking so the chicken will cook evenly.
10. Jiggle the leg to see if the thigh moves freely and the juices run clear. If you have an instant read thermometer, put it in the thickest part of the breast, between the thigh and the breast, without touching bone; when it reads 165ºF the chicken is ready to come out. The chicken will take 1 hour and 10 minutes to 1 hour and 35 minutes (whole chicken will be 1 hour 30 minutes to 2 hours). When it’s done, pull the chicken out of the oven, cover it with foil and let it rest for 10 to15 minutes; the chicken will continue to cook (carry-over cooking) and will reach 175ºF.
11. Remove the potatoes and lemon wedges to a platter, placing them on the perimeter.
12. Carve the chicken and place it in the center of the platter.
13. Skim the fat off the top of the juices, and pour the juices over the chicken.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!