Lemon and Herb Roasted Chicken with Baby Potatoes
Preheat the oven to 200°C.
Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in an Ultra Pro (3,3 L).
Tie the legs of the chicken together with kitchen twine to help hold its shape.
Place the potatoes around the chicken. Season with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 40 minutes, covered.
Remove the cover and cook for 20 minutes. (rotate every 10 minutes to ensure even browning)
Turn/flip the chicken over and cook for 20 minutes. (rotate every 10 minutes to ensure even browning)
The chicken is done when an instant-read thermometer reads 75°C when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.)
Remove the chicken to a serving plate or even the cover of the Ultra Pro and let stand for 10 minutes, so the juices settle back into the meat before carving.
Serve with the roasted potatoes on the side.
- 2.5 kg free-range chicken
- salt and freshly ground black pepper
- 1 lemon
- 1 head of garlic
- 1/4 bunch fresh rosemary, thyme and parsley
- 1/4 cup olive oil
- 12 baby potatoes