Lemony Garlic Rosemary Chicken With Potatoes

In all the years I have been cooking chicken and all the different ways I have cooked it, this is by far the most incredible tasting chicken dinner ever!  The gravy this makes is ridiculously good.  The flavors all work so well together and it is super easy to make!  I use a 14 inch cast iron skillet for this so there is lots of room for the potatoes.  If you don't have cast iron I am sure a baking dish would work as well!


> 7 tbsp olive oil

> 4 cloves of garlic minced

> 4 cloves of garlic whole

> 2 tbsp chopped fresh rosemary plus 2 whole sprigs

> salt & pepper to taste

>  zest from 2 lemons

> 1 lemon sliced or quartered

> 1 whole chicken

> 2 lbs baby potatoes

> 3 tbsp parmesan cheese


Preheat oven to 400F.

Pat chicken dry, pour 1 tbsp olive oil in skillet and place chicken in skillet.

In a small bowl combine 6 tbsp olive oil, the minced garlic, the chopped rosemary and a pinch of salt and pepper.

Pour half the mixture into a separate small bowl and add lemon zest to 1 of the bowls.

Sprinkle the cavity of the chicken with salt and pepper and stuff with the lemon pieces, whole garlic cloves and whole rosemary sprigs.

Rub the oil mixture with lemon zest all over the outside of the chicken and also under the skin.  Sprinkle with salt and pepper.

In a large bowl or large ziploc bag combine the baby potatoes and the remaining bowl of oil mixture.

Add in grated parmesan and mix well.

Place potatoes around chicken and place in oven.

Cook for 1 1/2 - 2 hours or until the chicken reaches 180F with a meat thermometer.

Remove from oven and let it rest for 10 mins before cutting chicken.

Serve and enjoy!!!

Post a Comment