The Juiciest Lemon Herb Roast Chicken with Crispy Potatoes
Ingredients
- 1500-1800 gram chicken
- salt
- pepper
- 2 sprigs rosemary
- 5 sprigs thyme
- ½ head garlic chopped in half
- ½ lemon
Marinade
- ¼ tsp salt
- ¼ tsp black pepper
- 1 juice of lemon
- 1 zest of lemon
- 4 cloves garlic minced
- 1 tbsp thyme removed from the sprig
- ½ tbsp finly chopped fresh rosemary
- ¼ cup olive oil
- 3 tbsp melted butter
For Potatoes
- 400 grams potatoes sliced
Herb Cream Sauce
- 4 cloves garlic minced
- 1 cup cream
- salt & pepper to taste
- 2 tsp olive oil
- 1 sprigs rosemary
- 4 sprigs thyme
- 2 tsp parsley finely chopped
Instructions
Brine the Chicken
- Pat chicken dry with paper towel. Season liberally with salt more than what you think is enough, there should be a thin layer of salt all over the chicken. Chill uncovered in the fridge overnight or at least 2 to 3 hours in the fridge.
- When your ready to cook, let the chicken come to room temperature on your kitchen counter(30min-1hour), and then follow the direction below.
For the Marinade
- Mix all ingredients together in a bowl. Reserve 3 tbsp for the potatoes and 2 tbsp for the pan later.
For the Potatoes
- Place your sliced potatoes in a bowl, and drizzle with 3 tbsp of the reserved marinade. Mix well and set aside.
Cooking the Chicken
- Using the lower rack of your oven place your cast iron pan into the oven and preheat the oven to 260°C (500°F)
- Pat the chicken as dry as you can again.
- Season the cavity of the chicken with salt and pepper. Then add half head of garlic+ half a lemon+ rosemary+ thyme into the cavity.
- Then brush the marinade all over the chicken.
- Trussing is optional (revert to the detailed blog post on this)
- Tuck wings under the chicken
- Once your oven reaches the correct temperature ( Ours took 40min) Using oven mitts carefully remove the cast iron pan. Place 2 tbsp of the reserved marinade into the cast iron pan it should sizzle.
- Place your chicken, breast side up, and arrange the potatoes around (not under). Add on more rosemary sprigs, thyme sprigs, and a couple of slices of lemon. Quickly place back into your oven. Cook for 15 min, then turn the temperature down to 175°C and cook until an instant-read thermometer inserted into the thickest part of the thigh reaches 160°C (ours took an additional 50min). If your chicken has not become golden brown all over broil for 2-3 minutes.
- Remove the pan from the oven, carefully remove chicken from the pan and allow to rest for 10-15 min on a cutting board while we continue to roast the potatoes.
- Place the potatoes back into the oven and roast for 10-15 min until golden brown.
- Place chicken back into the pan and serve. Or place on your chosen serving platter.
Herb Cream Sauce
- Heat olive oil in a small pan.
- Add garlic + parsley + thyme + rosemary cook untill fregrant, 1-2 minutes.
- Add in cream, and whisk until thickened.
- Remove sprigs of rosemary and thyme.
- Serve warm alongside chicken.