Lemon Roasted Chicken

Name: Lemon Roasted Chicken
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Yield: 4
Cuisine: Mediterranean
Ingredients: ¾ cup Chicken Broth (3/4 cup chicken broth); 1 tsp Dried Rosemary (1 teaspoon dried rosemary); 1 tsp Dried Thyme (1 teaspoon dried thyme); 6 pieces Garlic (6 garlic cloves, peeled); 1 piece Lemon (1 lemon); 4 tbsp Olive Oil (4 tablespoons olive oil, divided); 1 tsp Paprika (1 teaspoon paprika); 1 piece Whole Chicken (1 roasting chicken, about 4 pounds); 0 pieces Salt and Pepper (Salt and freshly ground pepper); 4 pieces Potato, Yukon Gold (4 large Yukon Gold potatoes, scrubbed and quartered)

125 minMediterranean

Servings4

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Gluten Free
Dairy Free
Whole30

Steps

1Preheat oven to 425F.Quarter the lemon and squeeze juice into a small bowl. Save lemon sections.Rinse chicken in cold water, inside and out; pat dry.
2Place chicken in a roasting pan and season cavity with salt and pepper.
3Place lemon sections, garlic, rosemary and thyme in cavity.Tie legs with twine and tuck wings underneath chicken. By sealing the cavity, the spices will steam from the inside out.
4Brush entire chicken with about 2 tablespoons oil and sprinkle with salt, pepper and paprika.Surround chicken with potatoes and drizzle them with the remaining oil.
5Combine chicken broth with lemon juice and pour over potatoes.
6Place pan in oven and roast for 20 minutes. Then reduce temperature to 350F and roast another 1-1 1/2 hours, basting with pan juices every 15 minutes. When done, a meat thermometer placed in the joint of the body and leg should read 180F.
7Let chicken set 10 minutes before carving.
8Serve with pan juices.