Lemon-Garlic Roasted Chicken with Crispy Potatoes

Instructions

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Pat the chicken dry with paper towels. If using a whole chicken, tie the legs with kitchen twine and tuck the wings under.

3. 3

   In a small bowl, mix olive oil, melted butter, lemon zest, smashed garlic, salt, pepper, oregano, thyme, and paprika.

4. 4

   Toss halved potatoes with a pinch of salt, a drizzle of olive oil, and a little paprika. Spread them in a single layer in a large roasting pan or rimmed baking sheet.

5. 5

   Place the chicken on top of the potatoes (or arrange thighs among potatoes). Rub the lemon-garlic butter mixture all over the chicken, under the skin where possible, and over the potatoes.

6. 6

   Tuck lemon wedges and rosemary sprigs around the chicken and potatoes. Pour the chicken stock or wine into the pan if using—this yields a lovely jus.

7. 7

   Roast for about 45–55 minutes for a whole chicken (or 30–40 minutes for thighs), until the skin is golden and an instant-read thermometer reads 165°F (74°C) at the thickest part of the thigh. Stir or flip the potatoes halfway through for even browning.

8. 8

   For extra-crispy skin, broil on high for 2–3 minutes at the end—watch closely.

9. 9

   Remove from oven and let the chicken rest 10 minutes before carving. Spoon pan juices over chicken and potatoes.

10. 10

    Garnish with chopped parsley and an extra squeeze of lemon before serving.

11. 11

    Bright, lemony top notes balanced with savory roasted garlic and herbs; buttery, crispy skin and tender, herb-kissed potatoes with a hint of smoky paprika. Comforting, aromatic, and satisfying.