Yield: Serves 4–6 | Prep Time: 5 minutes plus 20 minutes resting | Cook Time: 1 hour 15 minutes
Simple roasted chicken doesn’t get the love and attention it deserves. While the bird itself may seem intimidating, it takes minimal effort. And if you add a few herbs and veggies, you’ll have a fancy meal worth bragging about!
INGREDIENTS
1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
1 tablespoon olive oil
2 tablespoons kosher salt
Freshly ground black pepper
1 lemon, sliced
Fresh herbs, such as parsley, rosemary, or thyme (optional)
1 pound multicolored potatoes, cut in half
1 onion, coarsely chopped
4 garlic cloves
DIRECTIONS
1. Arrange a rack in the middle of the oven and preheat the oven to 425°F.
2. Rinse the chicken well. Place it on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.
3. Drizzle the olive oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and the herbs (if using) inside the cavity. Place the chicken breast-side up in a large frying pan or cast-iron skillet.
4. Surround the chicken with the potatoes, onion, and garlic.
5. Roast the chicken for 15 minutes. Reduce the oven temperature to 375°F and roast until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, an additional 50 minutes to 1 hour.
6. Remove the chicken from the oven and place on a cutting board. Let it rest for 15–20 minutes before carving.
7. Serve over the potatoes, onion, and garlic.