Lemon Herb Roast Chicken

Method

1. 1

   Step 1

   Heat the oven to 425°F (220°C / Gas 7), with a rack in the lower-middle position. Set out a 9 x 13-inch (23 x 33 cm) roasting pan / roasting tin large enough to hold the chicken with the potatoes around it.

2. 2

   Step 2

   Remove any packaging and giblets from the chicken cavity; do not rinse the chicken. Pat the chicken thoroughly dry inside and out with paper towels / kitchen paper, then place it breast-side up in the tin.

3. 3

   Step 3

   Strip the leaves from 2 thyme sprigs and 1 rosemary sprig and finely chop them. Mix with 2 tbsp olive oil, 1 tsp salt and ½ tsp pepper, then rub evenly over the chicken, including its legs and underside.

4. 4

   Step 4

   Place both lemon halves, both garlic halves and the remaining whole herb sprigs loosely inside the cavity. If the cavity is too small to hold everything without packing it tightly, place one garlic half beside the chicken instead. Tuck the wing tips under the body and leave the legs untied to help heat circulate.

5. 5

   Step 5

   Toss the potatoes with the remaining 1 tbsp olive oil, ½ tsp salt and ¼ tsp pepper. Arrange them in a single layer around the chicken, with their cut sides facing down where possible.

6. 6

   Step 6

   Roast for 25 minutes, then reduce the oven temperature to 375°F (190°C / Gas 5). Turn the potatoes carefully with a spoon or tongs, coating them in the hot pan juices, and rotate the tin front to back.

7. 7

   Step 7

   Continue roasting for 50–65 minutes, turning the potatoes once more after 30 minutes. Begin checking the chicken after 75 minutes total cooking time: an instant-read thermometer should register at least 165°F (74°C) in both the thickest part of the breast and the innermost thigh, without touching bone. The skin should be golden and crisp; loosely cover the breast with foil if it browns too quickly.

8. 8

   Step 8

   Transfer the cooked chicken to a carving board with a juice-catching groove and rest for 15 minutes, loosely tented with foil. Check that the potatoes are golden and easily pierced with a knife; if needed, return them to the oven for 10–15 minutes while the chicken rests.

9. 9

   Step 9

   Remove and discard the lemon, garlic and herb sprigs from the cavity. Carve the chicken into breast and leg portions and divide among four plates with the potatoes. Skim excess fat from the pan juices and spoon a little over each serving.