Ingredients

  • 3/4 cup chicken broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 6 garlic cloves, peeled
  • 1 lemon
  • 4 tablespoons olive oil, divided
  • 1 teaspoon paprika
  • 1 roasting chicken, about 4 pounds
  • Salt and freshly ground pepper
  • 4 large Yukon Gold potatoes, scrubbed and quartered

Ready In 120 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 425F.Quarter the lemon and squeeze juice into a small bowl. Save lemon sections.Rinse chicken in cold water, inside and out; pat dry.
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Step 2

  • Place chicken in a roasting pan and season cavity with salt and pepper.
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Step 3

  • Place lemon sections, garlic, rosemary and thyme in cavity.Tie legs with twine and tuck wings underneath chicken. By sealing the cavity, the spices will steam from the inside out.
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Step 4

  • Brush entire chicken with about 2 tablespoons oil and sprinkle with salt, pepper and paprika.Surround chicken with potatoes and drizzle them with the remaining oil.
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Step 5

  • Combine chicken broth with lemon juice and pour over potatoes.
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Step 6

  • Place pan in oven and roast for 20 minutes. Then reduce temperature to 350F and roast another 1-1 1/2 hours, basting with pan juices every 15 minutes. When done, a meat thermometer placed in the joint of the body and leg should read 180F.
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  • Length: 35 minutes

Step 7

  • Let chicken set 10 minutes before carving.
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  • Length: 10 minutes

Step 8

  • Serve with pan juices.
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