Lemon Pepper Roasted Chicken with Potatoes
2 whole lemons,
2 medium yellow onions, sliced ¼” thick
¼ c. extra virgin olive oil, divided
2 T. unsalted butter, room temperature
1 t. garlic powder
1 t. onion powder
1 T. Herbes de Provence
Sea salt and black pepper, to taste
1 whole roasting chicken (approximately 4-5 lbs.)
4 large rosemary sprigs, torn into smaller pieces, divided
1 lb. baby red potatoes, scrubbed
1 T. whole peppercorns
½ c. chicken broth, preferably organic
Place the top oven rack in the center position
and pre-heat the oven to 400°F. Zest one of the lemons with a Microplane and cut
the rest of it into quarters. Set the zest and lemon aside.
Slice the remaining lemon into ¼-inch thick
slices and arrange on the bottom of a large, oven-safe skillet, along with the
sliced yellow onion. Set aside.
3. In a small bowl, combine 2 tablespoons of olive oil with the lemon zest, butter, garlic powder, onion powder, and Herbes de Provence. Season with salt and black pepper, to taste, and stir with a fork to create a paste.
Place the chicken on top of the onions and
lemon in the skillet and gently massage 1-2 tablespoons of the lemon-butter mixture
under the skin. Spread the remaining mixture all over the outside of the
chicken in an even layer.
Stuff the chicken with the quartered lemon and
1/3 of the rosemary sprigs. Secure the legs together with kitchen string.
In a large glass bowl, toss the baby red potatoes
with the remaining olive oil and fresh rosemary. Season with salt and black pepper,
Nestle the seasoned potatoes around the chicken
before adding the chicken broth and whole peppercorns. Place the skillet in the
preheated oven to roast for one hour.
After an hour, remove from oven and check for
doneness by inserting an instant-read thermometer between the leg and breast,
but not against the bone.
Note: Chicken should reach an internal temperature just below 165°F before removing it from the oven. The temperature will rise several degrees as it rests.