Good, simple, easy, clean. Didn't want to dirty another pan, so I sprayed the bottom of the roasting pan with nonstick spray and then just tossed the potatoes in the stated seasoning and threw them in the pan for the last 40 minutes when the heat was turned down, making sure to stir them every fifteen minutes. I may have actually kept the chicken in longer at 425 about 30 min, but no big. My 3.4 lb chicken only stayed in about 35 min at 375 instead of 40. After pulling it out to rest, I kept the potatoes in for another 5 - 10 min just to get them completely done.
Roasted Lemon-Garlic Chicken with Potatoes
Comments and Reviews 1-5 of 5
JJ1916ohio Posted: 01/21/11
kate2004rock Posted: 11/08/10
Cooked this for my boyfriend as a Sunday Dinner and it was delicious, and he agreed. Simple seasonings like in this recipe make for the best roasted chicken. However, who were they kidding about only 1 hr 10 minutes of oven time!?!? It took closer to two hours. But it was definitely worth it. The potatoes were excellent too, though I'd use a little less garlic on them next time. Plus a filling meal for less than 400 calories? Amazing.
Mattadri Posted: 09/26/10
Cooking time was perfect. Skin just fell off the bone. Very delicious, the potatoes are a great complement. I marinate it for 4 hours, next time would leave it over night.
nicolecorsi Posted: 05/26/11
I love roasting chicken because the non-cooking folk always think it was a difficult meal to prepare. I agree with other reviewers that the simplest spices are the best. The cooking time is great, you can pop it in the oven, go outside and do some chores, and then come in to the heavenly smell!
ahatfield Posted: 08/20/12
I made no changes to the recipe, and thought it was just perfect. I was worried that the chicken just wouldn't be as good without the skin, but it was seasoned so well and cooked so tender that I think I may prefer it this way now. The potatoes were great too! I served it with a simple side salad.