3 baking potatoes, peeled and cut into 1.5-in pieces (about 2 lbs)
1 lemon, cut into halves
Instructions
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 tbsp oil, 2 tsp rosemary, rind, 1/2 tsp salt, 1/4 tsp pepper, and garlic in a small bowl. Rub seasoning mixture under loose skin and over breasts and drumsticks. Insert 2 lemon halves in cavity. Tie legs together using twine. Lift wing tips up and over back, tucking under chicken. Place chicken, breast side up, in a roasting pan.
Toss potatoes with the remaining olive oil and rosemary. Arrange potato mixture evenly around chicken. Bake at 375 for 40 minutes.
Increase oven temperature to 450 and bake an additional 20 minutes. Turn chicken and bake for 15 minutes; repeat. Remove chicken from oven and insert thermometer into meaty part of thigh -- should register 170. Remove from pan and let stand 15 minutes.
Originally Submitted
3/7/2011
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