Name: Herb and Lemon Oven-Roasted Chicken
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 حصص
Cuisine: International
Ingredients: 1 piece Whole chicken; 3 piece Potatoes; 3 tbsp Olive oil; 2 tbsp Lemon juice; 1 tbsp Garlic; 1 tsp Rosemary; 1 tsp Dried thyme; 1 tsp Smoked paprika; 1.5 tsp Salt; 0.5 tsp Black pepper; 1 piece Onion

Instructions

Preparing the Marinade

Preheat the oven to 200°C. In a bowl, whisk together the olive oil, lemon juice, garlic, rosemary, thyme, smoked paprika, salt, and black pepper until the marinade is well blended.
Seasoning the Chicken

Pat the chicken skin thoroughly dry using paper towels, then spread the marinade evenly all over the chicken, inside the cavity, and under the skin. Place the onion quarters inside the cavity.
Preparing the Pan

Arrange the potato cubes in the bottom of a roasting pan and toss them with a little of the remaining marinade, then place the seasoned chicken in the center on top of the potatoes, breast side up.
Baking and Roasting

Transfer the pan to the preheated oven and bake for 65 to 75 minutes until the chicken is fully cooked through and the skin turns golden and crispy, basting the chicken with pan juices halfway through cooking. · 1 h 10 min
Resting and Serving

Remove the pan from the oven and tent the chicken loosely with aluminum foil for 10 minutes before carving to retain the juices, keeping it tender and succulent for serving. · 10 min

Nutrition / serving

480

cal

protein g

carbs g

fat g

Chef's tips

For the crispiest skin, ensure the chicken is dried completely of any moisture before applying the marinade, and avoid carving the chicken immediately after taking it out of the oven—allow it to rest so it retains its juices.