Lemon Herb Roast Chicken with Crispy Potatoes

Garlicky lemon herb butter under the skin, and potatoes that crisp in the drippings while the bird rests.

1 hr 50 min total with steps overlapped (2 hr 29 min if done in order). 34 min hands-on. Serves 4.

Ingredients

Chicken

  • 1 whole chicken, 3 1/2 to 4 lb
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 4 tbsp unsalted butter, softened
  • 3 cloves garlic, finely grated
  • 1 tbsp fresh thyme leaves, chopped
  • 2 tsp fresh rosemary, finely chopped
  • 1 lemon

Potatoes

  • 2 lb Yukon Gold potatoes, scrubbed, unpeeled
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 2 sprigs fresh rosemary (optional)

Salsa verde

  • 1 cup flat-leaf parsley, packed leaves
  • 1 tbsp capers, drained
  • 2 anchovy fillets (optional)
  • 1 clove garlic
  • 1/2 cup extra virgin olive oil
  • 1 tbsp red wine vinegar
  • salt

Steps

  1. 0:00 Mash Mash 4 tbsp unsalted butter with 3 cloves garlic, 1 tbsp fresh thyme leaves and 2 tsp fresh rosemary, then zest 1 lemon into it. Halve the zested lemon. (4 min)
  2. 0:01 Preheat Heat the oven with a rack in the middle. (15 min, hands-off)
  3. 0:04 Season Pat 1 whole chicken dry and push most of the herb butter under the breast skin, rubbing the rest over the top. Season all over with 1 tbsp kosher salt and 1 tsp black pepper. (6 min)
  4. 0:10 Cut Cut 2 lb Yukon Gold potatoes into 1 1/2 inch chunks and toss them in a large roasting pan with 2 tbsp olive oil, 1 tsp kosher salt and 2 sprigs fresh rosemary. (6 min)
  5. 0:16 Roast Set the chicken breast side up on the potatoes and tuck the lemon halves in cut side down. Roast until the thickest part of the thigh reads 165°F. (1 hr 10 min, hands-off)
  6. 0:16 Chop Finely chop 1 cup flat-leaf parsley, 1 tbsp capers, 2 anchovy fillets and 1 clove garlic, then stir in 1/2 cup extra virgin olive oil, 1 tbsp red wine vinegar and salt. (8 min)
  7. 1:26 Transfer Lift the chicken and lemon halves onto a cutting board, tipping the juices from the cavity into the pan. (1 min)
  8. 1:27 Rest Let the chicken rest uncovered so the juices settle and the skin stays crisp. (15 min, hands-off)
  9. 1:27 Toss Toss the potatoes in the pan juices, spread them out, and turn the oven up to 475°F. (1 min)
  10. 1:28 Crisp Roast the potatoes until deep golden and crisp at the edges. (15 min, hands-off)
  11. 1:42 Carve Carve the chicken into legs, thighs, wings and sliced breast. (6 min)
  12. 1:48 Serve Pile the potatoes on a platter, top with the chicken and its juices, and squeeze the roasted lemon over. Serve with the salsa verde. (2 min)

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