10 10
YIELD
6 servings
ACTIVE
15 minutes
TOTAL
1 hour 45 minutes
2 SMALL LEMONS
½ STICK BUTTER (4 TBSP), SOFTENED
1 TBSP MINCED GARLIC
1 TSP EACH DRIED MARJORAM AND THYME
¼ TSP PEPPER
1 ROASTING CHICKEN (5½ LB), GIBLETS RESERVED FOR ANOTHER USE
2 LB RED-SKINNED POTATOES, CUT IN QUARTERS OR EIGHTHS IF LARGE
Heat oven to 400°F. Line a large roasting pan with nonstick foil. Grate enough zest from lemons to make 1 Tbsp. Cut lemons in quarters. Mix butter, garlic, lemon zest, marjoram, thyme and pepper in a small bowl.
Slide fingers under breast and as much of leg as possible to loosen skin from meat. Spread about 3 Tbsp butter mixture under skin; spread remaining over skin. Put cut-up lemons in body cavity. Tie chicken legs together. Place in roasting pan.
Roast 1 hour, covering chicken loosely with a foil tent after 20 minutes to prevent it from overbrowning.
Remove roasting pan from oven, arrange potatoes around chicken and stir to coat with drippings. Roast 30 minutes longer, or until potatoes are tender and a meat thermometer inserted in thickest part of thigh (not touching bone) registers 165°F. Remove chicken to a cutting board or serving platter; let rest 10 minutes before carving. If desired, while chicken rests, return potatoes to oven to brown further.
CALORIES 773 TOTAL FAT 47G SATURATED FAT 16G CHOLESTEROL 228MG SODIUM 286MG
TOTAL CARBOHYDRATES 25G DIETARY FIBER 3G PROTEIN 56G
