Tip: If necessary, loosely cover the chicken with aluminum foil after 45 minutes to prevent over-browning.
Prep time: 15 minutes
Cook time: 1-1½ hours*
Serves: 4-6
*Actual cook time will vary depending on a number of factors, including starting internal temperature, size of the bird, and fluctuations in cooking temperatures from oven to the next. For best results, check with an instant-read thermometer after 1 hour and adjust final cook time accordingly.
Ingredients
2 whole lemons, preferably organic
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 lbs. baby red potatoes, scrubbed
1 T. whole peppercorns
½ c. chicken broth, preferably organic
Directions
- 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.
- 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, as desired.
- Nestle the seasoned potatoes around the chicken before adding the chicken broth and whole peppercorns. Place the skillet in the pre-heated 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 from the oven. The temperature will rise several degrees as it rests.
- Let the chicken rest for 5-10 minutes before carving. Serve immediately topped with some of the juices from the skillet and the roasted rosemary potatoes on the side. Enjoy!
