Steps:
- Preheat oven to 350°. Season the chicken all over with salt and pepper. Place the chicken, skin side up, in a roasting pan and scatter the potatoes, garlic and bay leaves all around it. Drizzle with the lemon juice and the olive oil all over the chicken and potatoes. Season with rosemary, thyme, salt and pepper. Pour ½ cup water into the pan. Roast in the oven for 40 to 45 minutes or until the chicken is cooked through and it is nicely golden. Transfer the chicken to a work surface and split into 4 pieces. Discard the bay leave, rosemary and thyme springs. Serve with the potatoes, garlic and any pan juices.
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Faysal Mollah
[email protected]This was a great recipe! The chicken was cooked perfectly and the potatoes were delicious. I will definitely be making this again.
Rejina Khawas
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chicken is always moist and flavorful, and the potatoes are roasted to perfection. I highly recommend this recipe!
Muznah Voterson
[email protected]This recipe was easy to follow and the chicken turned out great! I used boneless, skinless chicken breasts and they cooked through perfectly. The lemon, thyme, and rosemary gave the chicken a lot of flavor. I served it with roasted potatoes and green
Bohlale Magubane
[email protected]I made this recipe last night and it was a hit with my family! The chicken was moist and flavorful, and the potatoes were crispy on the outside and fluffy on the inside. I will definitely be adding this recipe to my regular rotation.
Daljit Kaur
[email protected]This is the best roasted chicken recipe I've ever tried! The lemon, thyme, and rosemary give the chicken so much flavor, and the potatoes are cooked to perfection. I will definitely be making this again and again.