Lemon-Herb Roast Chicken & Crispy Potatoes

Name: Lemon-Herb Roast Chicken & Crispy Potatoes
Total time: 1 h 30 min
Yield: 5 servings
Cuisine: American comfort
Ingredients: 1 whole chicken (4 to 5 lb); 2 lb baby potatoes, halved; 2 lemons; 1 head garlic, halved crosswise; 4 tbsp softened butter; parsley, thyme or rosemary; 12 oz green beans; 2 tbsp olive oil; 2 tsp salt; pepper

DinnerAmerican comfort90 minServes 5790 kcal51 g protein

A golden, crackly-skinned whole chicken roasted over potatoes that soak up all the drippings. Leftovers become sandwiches and soup.

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Ingredients

1 whole chicken (4 to 5 lb)
2 lb baby potatoes, halved
2 lemons
1 head garlic, halved crosswise
4 tbsp softened butter
parsley, thyme or rosemary
12 oz green beans

From your pantry: 2 tbsp olive oil, 2 tsp salt, pepper.

Instructions

The day before (or at least 1 hour ahead), pat the chicken very dry and salt it all over. Refrigerate uncovered. This is the secret to crisp skin.
Heat the oven to 425°F. Toss the potatoes with oil and salt in a roasting pan or skillet.
Mash the butter with chopped herbs and lemon zest and rub it under and over the skin. Stuff the cavity with the zested lemon and garlic. Set the chicken on the potatoes.
Roast 70 to 80 minutes, until the thigh reaches 170°F. Add the green beans around the edges for the last 15 minutes.
Rest 15 minutes before carving. Toss the potatoes in the pan juices and squeeze over the roasted lemon.

Tip: Save the carcass. Simmered with an onion and water for 2 hours, it makes stock for next week's soup.