Roasted chicken is a comfort food in my house. Making it as a one-pot-dinner only makes it better in my opinion. This is a more rustic version, but very very yummy.
- 1 chicken about 5 pounds (2-2½ kg)
- 1 lemon (I used a large Meyer Lemon from my tree)
- 4 garlic cloves,
- 2 teaspoons coarse sea salt
- 5-6 fresh thyme sprigs
- 10-14 medium Yukon gold potatoes
- about 2-4 tablespoons olive oil
Make sure to take the chicken out of the refrigerator at least an hour before starting to roast it. This will ensure a more even cooking.
Preheat the oven to 350℉ (180℃).
Rub the chicken with some olive oil, and season it inside and out with salt. Cut the lemon into wedges. Place the chicken in a large roasting pan, and stuff the cavity with lemon and garlic.
Rinse the potatoes, and cut them in half lengthwise. Dress the potatoes with olive oil, and season with salt. Place the potatoes cut side down around the chicken.
Roast the chicken for 75 minutes. Then raise the temperature to 425℉ (220℃), and continue roasting the chicken for another 30 minutes, until the thickest part of the chicken reaches 175℉ (80℃).
Serve the chicken with the roasted potatoes and a drizzle og the chicken/lemon juices from the roast.