Roast chicken with potatoes is my favorite meal. It reminds me greatly of my grandma and Sundays that I spend in her house. She would make this almost every single time when I come to visit.
I believe that it takes me back to that time of my life. With that being said, I just love the aroma of Lemon and Herb Roast Chicken. Don’t you? It is just intoxicating when it’s roasting.
I try to make roast chicken with potatoes almost every Sunday just to celebrate the end of the week, end of the weekend and making a tradition with my kids just like my grandmom creates special memories with me. I got to say that she made one of the best roast chicken that I’ve ever tasted.
She was a gourmand. That woman loved food and enjoyed eating more than anything, and I love that I got that from her… At least I’d like to think that my love for food came from her. I never saw her after I turned 9 or 10, but even now Sunday lunches always remind me of her.
Do you have dishes that remind you of your childhood? I would love to hear. I have a couple of dishes that make me quite teary because it reminds me of a special moment in my life. It wasn’t that many amazing and beautiful ones at least not fro my childhood, so I treasure those that I could remember or say that they were special and beautiful.
Of course, my husband and I now create our own tradition with our 3 kids and I couldn’t be more pleased when I hear my kids are talking about special moments that we created for them…
Hey, if you try this recipe or any other recipe from my blog please share with me on Instagram. Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3
Lemon and Herb Roast Chicken
Simple, delicious and the most flavorful roast chicken
- 1 Whole Chicken
- 1/2 Lemon + its juice
- Olive Oil
Seasoning and Herbs
- 2-3 generous Pinches of Salt
- 1/4 Ground Black Pepper
- 1/2 tablespoon Dried Parsley
- 1/4 tablespoon Sumac
- 2-3 sprigs Lemon Thyme
Get a sharp paring knife and a pair of kitchen scissors and butterfly your whole chicken. Place the chicken on a cutting board with chicken breast-side-down. Working from the cavity opening up to the neck, cut down each side of the backbone with a pair of kitchen shears. Discard the backbone. I do not discard backbone, but if you wish you can.
Add all the seasoning and herbs on the chicken inside and out, then drizzle a bit of oil and squeeze half of the lemon. Massage the chicken all the seasoning and herbs could marry together.
Cover the chicken and place in the fridge for at least 10 hours. Do not leave chicken on the countertop for more than 15 minutes.
Before starting to roast the chicken, preheat over to 375F.
Place in the oven-safe dish, even on a roasting rack would be okay, maybe even the best, but since I didn't have a roasting rack I made it in the regular baking pan.
Roast chicken for about 50-60 minutes, depending on your oven. Make sure to drizzle chicken with chicken drip just to keep it more flavorful.
When the internal temp of the chicken measures 165F it is done and cooked through.
Turn the Broiler on high for a minute just to make crunch the skin even more.
You can add some potatoes in the chicken drip or save it for the next time you make roasted potatoes and chicken. It produces the most flavorful taste.
I served the chicken with roasted potatoes. I baked potatoes between 25-30 minutes at 400F or until potatoes are tender and golden brown.
Dried thyme and fresh thyme are interchangeable with some difference in flavor. The standard ratio is 3 teaspoons fresh = 1 teaspoon dry, but this is often hard to measure. Figure 1/4 teaspoon of dried thyme leaf is equivalent to a fairly large sprig. If you use powdered thyme, use 3/4 as much as you would dried leaf.