OverviewA flavorful, all-purpose chicken lemon garlic, and herbs, paired with crispy potatoes. Simple to prepare, ideal for a week dinner a gathering.

1 whole chicken (3–4 lb / 1.–1.8 kg), giblets removed

• 4 garlic cloves, minced
• 2 tablespoons olive
• 1 lemon, zested and juiced
• 1 teaspoon dried oregano
• 1 teaspoon thyme
• 1 teaspoon smoked paprika ()
• 1 teaspoon, plus more to taste
• 1/2 black pepper
• 1 pound (450 g) small potatoes hal or quartered
• Fresh herbs (pars or thyme) for garnish## Instructions
  1.heat the oven to 425°F (220°C). Pat the chicken dry with paper.

2. In a bowl, mix minced garlic, olive oil, lemon zest, lemon juice, oregano,, paprika (if using), salt and.
3. Rub the mixture all over the chicken, under the skin where possible extra flavor.
4. potatoes with a little olive oil, salt, and pepper. Spread them in a large roasting pan.
5. Place the chicken on a rack or directly in the pan atop the potatoes. Roast for 45–60 minutes, or until the internal temperature reaches165°F (74°C) and the skin golden and crisp.
6. Remove from the and rest the chicken for 10 minutes before carving. Serve with the roasted potatoes and a squeeze of fresh lemon if desired.
7. Garnish chopped fresh herbs and additional lemon wedges.

Tips

• For extra-juicy chicken, let it rest at room temperature 20–30 before roasting.
  If the potatoes browning too, tent the with foil and finish roasting until done.
• Use a meat thermometer ensure accurate doneness.
• Swap potatoes for other vegetables like carrots or green to vary the.

Serving sizes

Serves: 4–6

• Time to table: 1 hour 15 minutes (approximately)