Roasted Lemon Chicken and Potatoes
This is a tasty great one pan meal for a weeknight dinner!
Ingredients
- 1 large whole chicken without giblets
- 1/2 cup chicken stock
- 4 potatoes chopped into large cubes
- 1 small red onion peeled and halved
- 4 garlic cloves peeled and diced
- Extra virgin olive oil as needed
- 2 teaspoons dried oregano
- 2 bay leaves
- 1 lemon
- salt and freshly ground pepper
Instructions
- Preheat the oven to 325F.
- Drizzle olive oil on top of the chicken and rub it all over the outside of the chicken.
- Season with salt and pepper.
- Place the chicken in a large roasting pan.
- Place the onion and one bay leave inside of the chicken.
- Squeeze half the lemon over the chicken and place it inside the chicken
- Cover the pan with foil and bake for 40 minutes.
- Take the pan out of the oven and place the potatoes around the chicken.
- Add the garlic to the potatoes and season with olive oil, salt and pepper and oregano.
- Squeeze the other half of the lemon over the potatoes. Add some of the chicken stock to the pan and cover it again with the foil and roast for 40 minutes.
- Uncover the roast, and turn the potatoes over.
- If the pan is dry, add more stock. Cover and continue cooking for another 30 minutes.
- Check the potatoes with a fork to see if they are cooked and check the chicken with a thermometer to see if the chicken registers 165F. If not, cover and cook for another 10-20 minutes, and check it all again.
- If everything is cooked, uncover the pan and increase the oven temperature to 425F and cook for 5-10 minutes. You want the chicken to brown and crisp.