Ingredients

• 1 whole chicken (about 4–5 lb / 1.8–2.3 kg),atted dry
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Z of1 lemon
• 2 tablespoons lemon juice
• tablespoon fresh thyme (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, chopped- 1 teaspoon kosher
• 1/ teaspoon ground black pepper
  1 pint baby potatoes, halved
• cup (240 ml) chicken broth or water- Optional garnish: chopped parsley, lemon wedges##

1. Preheat oven to 425°F (220°C). Arrange a rack in middle of the oven.
2. In a small bowl, combine olive oil minced garlic, lemon zest, lemon, thyme, rosemary, salt, and pepper to form a paste3. Rub chicken all over with the herb paste, lifting skin gently to loosen it and rub some paste where possible.
3. the halved potatoes in a large roasting pan. Drizzle with a little oil and season with a pinch of salt.
   5 Set the chicken on top of the potatoes. Pour the broth or water into the pan to keep the moist.
4. Roast for 20 minutes, then reduce the oven temperature to 375°F190°C). Continue roasting for about 40–50, or until the internal temperature reaches 165°F (74°C) in thickest part of the thigh and the potatoes are tender.
5. If the skin reaches desired browning before cooking is complete, loosely tent with foil to prevent over-browning.
6. Remove from the and let the chicken rest for 10 minutes before carving. Serve the roasted potatoes and pan juices.

Tips

• For extra crisp skin, finish under the broiler 2–3 minutes, watching closely to burning.
• Swap potatoes for carrots or a of root vegetables if desired.
• Use leftover juices as a simple sauce; simmer with a of broth and a squeeze of lemon.

Variations

• Herb variation: add1 teaspoon of dried oregano 1 tablespoon chopped parsley to the paste.
  Citrus zest: substitute orange zest for a sweeter brighter note.