# Components:
→ Chicken
01 - 1 whole chicken, 4 pounds, giblets removed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
→ Marinade and Aromatics
05 - 2 lemons, 1 zested and juiced, 1 sliced
06 - 4 garlic cloves, minced
07 - 2 tablespoons fresh rosemary, chopped
08 - 2 tablespoons fresh thyme, chopped
09 - 1 tablespoon fresh parsley, chopped
→ Vegetables
10 - 2 pounds baby potatoes, halved
11 - 1 large yellow onion, cut into wedges
12 - 2 tablespoons olive oil
13 - 1 teaspoon salt
14 - ½ teaspoon black pepper
→ Garnish
15 - Fresh parsley, chopped, for serving
16 - Lemon wedges, for serving
# Directions:
01 - Preheat your oven to 425 degrees Fahrenheit.
02 - In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, salt, and pepper to form a cohesive marinade.
03 - Pat the chicken dry with paper towels. Rub the marinade generously over and inside the chicken. Stuff the cavity with lemon slices and additional herb sprigs if desired.
04 - In a large roasting pan, toss the potatoes and onion with olive oil, salt, and pepper. Spread them evenly across the pan bottom.
05 - Place the chicken on top of the vegetables, breast side up. Tie the legs together with kitchen twine to ensure even cooking.
06 - Roast for 65 to 75 minutes, or until the chicken's juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165 degrees Fahrenheit.
07 - Allow the chicken to rest for 10 minutes before carving. Serve with the roasted potatoes, garnished with fresh parsley and lemon wedges.
