Lemon Garlic Roast Chicken
Cooking Instructions
- 1
Preheat oven to 400°F. Finely chop 2 sprigs of rosemary (about 2 tablespoons). Mince 3 cloves garlic. Grate peel from lemon; reserve lemon. Combine butter, chopped rosemary, minced garlic, lemon peel, and 1/2 teaspoon salt in small bowl; mix well. Set aside while preparing vegetables.
- 2
Combine potatoes, onions, oil, 1 teaspoon salt and pepper in medium bowl; toss to coat. Spread mixture in single layer in large cast iron skillet.
- 3
Smash remaining 3 cloves garlic. Cut lemon into quarters. Season cavity of chicken with remaining 1/2 teaspoon salt. Place garlic, lemon quarters and remaining 2 sprigs of rosemary in cavity; tie legs with kitchen twine, if desired. Place chicken on top of vegetables in skillet; spread butter over chicken.
- 4
Roast about 1 hour or until chicken is cooked through (165°F) and potatoes are tender. Let stand 10 minutes before carving. Season with additional salt and pepper to taste.
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