dinner · gluten-free
Lemon-herb roast chicken dinner
A crisp-skinned whole roast chicken over potatoes that cook in the drippings.
- Time
- 100min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Pat the chicken dry and salt it all over (ideally a few hours ahead, uncovered in the fridge).
-
2
Heat the oven to 220°C (425°F). Mix butter, garlic, herbs and lemon zest and rub under and over the skin. Put the halved lemon inside.
-
3
Toss potatoes and onion with oil and salt in a roasting pan and set the chicken on top.
-
4
Roast 70–80 minutes until the thigh reaches 74°C (165°F).
-
5
Rest 15 minutes, carve and serve with the potatoes and pan juices.
