4 servings (serving size: 5 ounces meat, about 1 1/2 cups potatoes, and 1 lemon wedge)
1 (3 3/4-pound) whole roasting chicken
2 tablespoons olive oil, divided
2 teaspoons chopped fresh rosemary
1 teaspoon grated lemon rind
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 garlic cloves, minced
3 baking potatoes, peeled and cut into 1 1/2-inch pieces (about 2 pounds)
4 lemon wedges
How to Make It
Preheat oven to 375°.
Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine 1 tablespoon oil, rosemary, rind, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back, and tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray, and place rack in a roasting pan.
Toss potatoes with the remaining 1 tablespoon oil. Arrange potato mixture evenly around chicken. Bake at 375° for 40 minutes.
Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in meaty part of thigh registers 170°. Remove chicken from pan; let stand 15 minutes. Sprinkle the potatoes with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Remove skin from chicken; discard. Carve chicken, and serve with potatoes and lemon wedges.
Wine note: Roast chicken is very versatile with wine, and so are the seasonings used here. In the winter, I'll usually serve this dish with an earthy red wine like pinot noir. But now, with summer approaching, I prefer Beaujolais, an exuberantly fruity red best served slightly chilled. Try George Dubeouf's "Fleurie" Beaujolais 2004 ($12). -Karen MacNeil
So a long time ago, I was taught that you start the meat roasting at the higher temp to sear the outside, then finish at the lower temp. I always find cooking times to be too short for most CL roast chicken recipes so I put the bird in at 450 for 30 minutes, then added the potatoes and adjusted the temp down to 375 for an hour. The potatoes could've used the full cooking time so next time, I'll just start them with the bird. Flavors were great. I put the lemon (halved) in the bird like many others. Served with Asparagus with Bacon and Shallot (CL April 2016) for a fabulous meal.
I have made this recipe for guests twice with rave reviews, plus tons of great leftovers. I find that halving a lemon and inserting in the cavity before cooking makes the chicken even more flavorful and tender. I also substituted new potatoes and purple potatoes because that was all I had around the house, it worked just as well.
Used a six-pound roaster, so doubled the rub. Put a quartered lemon in the cavity. Placed chicken on a base of carrots and onions and tented half-way through cooking to avoid over-browning. Cooked on Sunday for use during the week, including CL's roast chicken salad with peaches on Monday. Made a moist, subtly-flavored bird. I recommend this.