More Great Recipes: Main Dish | Oven | Poultry

Lemon Garlic Roast Chicken With Potatoes

User Avatar
Member since 2007
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves | Prep Time | Cook Time 30

Why I Love This Recipe

This is my very favorite roast chicken recipe. Cooking it on high heat for a shorter period of time ensures a juicy chicken and a crisp skin. I like to roast my chicken in a Le Creuset Dutch oven instead of a roasting pan; it's smaller, so all of the ingredients kinda mush together for an even more intense flavor.

Ingredients You'll Need

1 whole chicken (any size is fine; I usually buy a 4 pound organic free-range chicken)
3 lemons
1 pound small potatoes (red potatoes are best)
2 tbsp butter, softened
2 tbsp olive oil
4 stalks of FRESH rosemary, chopped
6 cloves of garlic, chopped


Preheat your oven to 500 degrees, and make sure the oven rack is positioned in the middle of the oven.

Wash, dry, and clean the chicken.

Quarter the potatoes.

Lay the potatoes down in the bottom of the dutch oven or roasting pan, and place the clean chicken breast-side down on top of the potatoes in the dutch oven.

In a bowl, combine the butter, olive oil, garlic, and rosemary.

Mush this around to make a thick paste.

Cut 2 lemons in half; squeeze each half over the chicken and potatoes in the dutch oven, turning the chicken over to make sure you get lemon ALL over it.

Stuff the lemon halves into the cavity of the chicken once you've squeezed out all of the juice.

On the chicken, use your fingers to loosen the skin away from the meat.

Using your fingers, rub the rosemary/garlic/butter paste UNDER the skin, and massage it into the chicken between the skin and the meat.

Turn the chicken over and make sure you rub the paste all over the chicken, under the skin, over the skin, etc.

Take the last lemon, and slice it thinly; tuck the lemon slices under the skin of the breast (on top of the rosemary paste).

With the dutch oven or roasting pan UNcovered, roast at 500 degrees on middle rack of oven for 30 minutes.

After 30 minutes, take the dutch oven out and carefully use two forks or whatever else works and flip the chicken over so the breast side is facing up.

Roast chicken until an instant-read thermometer shows the chicken at 175 degrees at the thickest part of the chicken.

Keep an eye on the chicken; if the skin starts to get too dark, put a tent of tin foil over the dutch oven.

Allow chicken to rest for a few minutes in the pan after roasting, and again for another few minutes on a carving board before carving.

Questions, Comments & Reviews

Hi jalanedaschke, I leave it at 500 the entire time - that's why I keep an eye on it, if the chicken starts getting too dark just tent it with some tinfoil. You can also take it out earlier (before it reaches 175 degrees in the thickest part) if you're going to tent it and let it rest for a bit (like a turkey), it should come up to temp while it rests. Hope that helps! Jessica

Cooking right now but need to know what temp to turn oven to after the first 30 minutes at 500? I'm winging it at 375 for around 30 to 45 min then checking it. Sounds delish, can't wait to try it!

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!