If you are looking for a foolproof, family-friendly dinner, there is nothing better that beats a fresh & aromatic chicken roasting in the oven. If every season of the year can have a signature dish,this would hands down be the face of the perfect spring dinner. filled with light and fresh herbs, combined with the tangy flavors make it a match made in foodie heaven!
Enjoy this savory, lemony, moist and awesome roasted chicken! It’s a simple recipe I know everyone in your family will love.
1/2 cup Olive oil
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons chopped fresh thyme or 2 teaspoons dried
3 large garlic cloves, minced
1 1/2 teaspoons grated lemon peel
Whole chicken, cut or whole
2 cups baby potatoes
1/4 cup dry white wine
1 cup about canned low-salt chicken broth
HOW TO MAKE IT
Preheat the oven to 425° & Combine olive oil, rosemary, thyme, garlic, wine and lemon peel in small bowl and stir to blend. Season to taste with salt and pepper.
Rinse & Pat the chicken dry. Rub half of the herb mixture under the skin and the rest over the chicken; season with salt and pepper.
Cut baby Potatoes in half, & spread it on the bottom of the entire pan.
Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of broth. Add the chicken to the pan & roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
Serve & enjoy!