Easy lemon herb roast chicken
One-pot lemon herb roast chicken and potatoes is so easy and delicious. Served with a simple side salad, it makes the very best family dinners.
Servings 6
Calories 357kcal
Ingredients
For the marinade
- ¼ cup olive oil
- ½ cup lemon juice
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh parsley finely chopped
- 1 tsp dried oregano
- 2 tsp fresh rosemary finely chopped
- ½-1 tsp chilli/red pepper flakes
- 4 garlic cloves crushed
- 1 tsp salt
- 1 tsp pepper
For the chicken
- 1.5 kg spatchcock/butterflied chicken
- 1-2 tsp salt
- 4 cups potatoes cut into chunks
Instructions
- Pre-heat the oven to 200ºC/390ºF.
- To spatchcock the chicken, start by placing the chicken breast-side down on a large cutting board. Using sharp kitchen shears/scissors, cut down either side of the back-bone, removing it. Flip the chicken over so that the breast-side is up and push the chicken down to flatten it.
- Combine all the marinade ingredients and mix well.
- Place the chicken in a roasting dish and season with salt, then spoon over half of the marinade. Make sure to rub the marinade all over the chicken. Lift the breast skin and spoon some of the marinade onto the breast meat.
- Place the chicken breast-side up and pour over the remaining marinade. Add potatoes to the roasting dish. Season the potatoes with salt and pepper and place in the oven.
- Allow to roast for 45 minutes-1 hour or until the chicken is cooked. I like to spoon the juices over the chicken every 20 minutes or so to aid in the browning of the chicken.
- Remove from the oven and allow to rest for 10 minutes before carving and serving.
Nutrition
Calories: 357kcal | Carbohydrates: 21g | Protein: 37g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 1022mg | Potassium: 959mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12841IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 2mg