Herb Roasted Chicken with Lemon Potatoes

Time:

1 hour and 30 minutes

Serving:

3-4

Level:

Easy

Ingredients:

3 tbsp unsalted butter

2 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh sage

1 tbsp fresh thyme

1 whole chicken quartered

1 tbsp sea salt

1 tbsp coarse ground black pepper

4 russet potatoes 

1 lemon (zest and juice)

Directions:

Preheat oven to 400 degrees Fahrenheit.

Quarter the chicken and season with sea slat and black pepper and set aside.

In a large pot that can be used both on the stove top and in the oven melt the butter over medium-low heat and add the olive oil. Add the fresh herbs and stir frequently until they become aromatic (about 2-3 minutes). Increase the heat to medium and add the seasoned chicken. Cook chicken on both sides until golden brown (about 10 minus per side). 

While the chicken is cooking rinse and dry the potatoes before cutting into 1 inch cubes. Leave the skin on the potatoes for added flavor. 

Once the chicken has browned on both sides add the potatoes around the chicken and zest one lemon over the potatoes and chicken. Add the lemon juice and sprinkle a pinch of sea salt and black pepper over the chicken and potatoes. 

Cover the pot with a lid or foil and bake for 45 minutes. Once baked, allow the dish to rest on the stove for about 10 minutes before serving.