Ingredients:
For the Chicken & Potatoes:
1 whole chicken (about 4 lbs / 1.8 kg), spatchcocked or cut into pieces
1 1/2 lbs (680g) baby potatoes, halved
1/4 cup olive oil
4 cloves garlic, minced
2 lemons, sliced (plus extra for serving)
2 tbsp fresh rosemary, chopped (plus extra sprigs for garnish)
2 tbsp fresh parsley, chopped (for garnish)
1 tsp dried oregano
Salt and pepper, to taste
For the Marinade:
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tbsp Dijon mustard
1 tsp honey or maple syrup (for a touch of sweetness)
2 cloves garlic, minced
Salt and pepper, to taste
Instructions:
1. Prepare the Marinade:
In a bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper.
2. Marinate the Chicken:
Place the chicken in a large dish or zip-top bag and pour the marinade over it.
Marinate for at least 30 minutes, preferably 2 hours, or overnight for best flavor.
3. Preheat Oven & Prepare Potatoes:
Preheat oven to 425°F (220°C).
In a large baking dish or sheet pan, toss potatoes with olive oil, garlic, rosemary, oregano, salt, and pepper.
Arrange lemon slices and sprigs of rosemary over the potatoes.
4. Roast the Chicken:
Remove chicken from the marinade and place on top of the potatoes.
Drizzle remaining marinade over the chicken and potatoes.
Roast for 45–55 minutes, or until the chicken is cooked through and golden brown (internal temperature of 165°F / 74°C).
5. Serve:
Let the chicken rest for 5 minutes before slicing.
Garnish with fresh parsley and serve with lemon wedges.
Pro Tip: For extra flavor, add a splash of white wine to the pan before roasting.
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