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.
Keyword herb roast chicken, roast chicken, roast chicken recipe
Prep Time 10minutes
Cook Time 45minutes
Resting time 10minutes
Total Time 55minutes
Author Alida Ryder
For the marinade
½cup lemon juice
1tbspfresh thyme leaves
2tbspfresh parsleyfinely chopped
2tspfresh rosemaryfinely chopped
½-1tspchilli/red pepper flakes
For the chicken
4cupspotatoescut into chunks
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.