Lemon and Herb Roasted Chicken & Red Potatoes

Lemon and Herb Roasted Chicken & Red Potatoes

1 (4-5 pound) whole chicken
Salt and freshly ground pepper
1 lemon, halved
3 garlic cloves
¼ bunch of parsley
Rosemary
Thyme
Olive oil
1-2 lbs red potatoes

Pre-heat oven to 400 degrees F. Rinse chicken with cool water, inside and out. Season the cavity with salt, pepper, thyme, and rosemary, then stuff with lemon, garlic, and parsley. Place the chicken, breast-side up in a roasting pan. Wash and cut up red potatoes and place the potatoes around the chicken. Drizzle the chicken with just a little of the olive oil. Squeeze the juice from the leftover half of the lemon on the chicken, and then season with salt, pepper, rosemary and thyme. Cover and roast chicken and potatoes for 1 to 1 ½ hours until meat is fully cooked. Remove chicken from oven and let stand for 10 minutes, so the juices settle into the meat. Serve with the roasted red potatoes on the side.

I made this for dinner tonight and it was very moist and just delicious.