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Crispy Lemon Herb Roasted Chicken with Fingerling Potatoes

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A simple and satisfying roasted chicken recipe featuring a lemon herb rub and crispy skin, paired with fingerling potatoes roasted in the chicken drippings for full flavor.

Ingredients

Scale
  • 1 whole chicken (about 3.5–4 pounds / 1.6–1.8 kg), preferably organic or free-range
  • 1.5 pounds (700 grams) fingerling potatoes
  • 1 large lemon, zested and juiced
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped finely
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1.5 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Optional: 1/2 teaspoon smoked paprika

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, combine olive oil, lemon zest and juice, minced garlic, thyme, rosemary, kosher salt, black pepper, and smoked paprika if using. Mix well until emulsified.
  3. Pat the whole chicken dry with paper towels. Rub the lemon herb mixture all over the chicken, including under the skin by gently separating the skin from the breast and spreading some rub underneath.
  4. Wash and halve the fingerling potatoes lengthwise. Toss them in the leftover lemon herb rub to coat evenly.
  5. Place the chicken breast-side up in the center of a roasting pan or oven-safe skillet. Scatter the coated fingerling potatoes evenly around the chicken.
  6. Roast in the oven for 45-50 minutes. About 25 minutes in, use tongs to turn the potatoes for even browning. Halfway through roasting, baste the chicken with pan juices.
  7. Check doneness by inserting a meat thermometer into the thickest part of the thigh without touching bone; it should read 165°F (74°C). If not done, roast for another 5-10 minutes.
  8. Transfer the chicken to a cutting board and tent loosely with foil. Let rest for 10-15 minutes to allow juices to redistribute. Keep potatoes warm in the oven if needed.
  9. Carve the chicken and serve with the crispy fingerling potatoes. Spoon pan juices over for extra flavor.

Notes

Pat chicken skin dry thoroughly to ensure crispiness. Use high heat (425°F) for best results. Turn potatoes halfway through roasting for even browning. Let chicken rest before carving to keep meat juicy. Baste chicken with pan juices but avoid overdoing it to prevent soggy skin. Leftover pan drippings are great for extra flavor.

Nutrition

Keywords: roasted chicken, lemon herb chicken, crispy chicken, fingerling potatoes, easy dinner, one-pan meal, gluten-free, weeknight dinner

Find it online: https://atomicbite.com/crispy-lemon-herb-roasted-chicken-with-fingerling-potatoes-easy-recipe/