Poulet rôti au citron et aux herbes avec pommes de terre (Lemon And Herb Roasted Chicken With Potatoes)
1 (4 to 5 pound) free-range chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1 head garlic, halved
1/4 bunch each fresh rosemary, thyme, parsley, oregano
1/4 cup olive oil
11/2 pounds potatoes
If using a reynolds oven bag Preheat the oven to 350.
If not Preheat the oven to 400 degrees F.
Rinse the chicken with cool water, inside and out, and make sure to remove any giblets, neck etc... then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes in around the chicken.
Easy, quick and yummy.
I also made lemon garlic green beans because they accompany this dish nicely. Green beans, garlic, lemon, butter and olive oil. Cook for 15- 20 minutes.