Lemon Garlic Roast Chicken With Potatoes

Directions

Preheat your oven to 500 degrees, and make sure the oven rack is positioned in the middle of the oven.

Wash, dry, and clean the chicken.

Quarter the potatoes.

Lay the potatoes down in the bottom of the dutch oven or roasting pan, and place the clean chicken breast-side down on top of the potatoes in the dutch oven.

In a bowl, combine the butter, olive oil, garlic, and rosemary.

Mush this around to make a thick paste.

Cut 2 lemons in half; squeeze each half over the chicken and potatoes in the dutch oven, turning the chicken over to make sure you get lemon ALL over it.

Stuff the lemon halves into the cavity of the chicken once you've squeezed out all of the juice.

On the chicken, use your fingers to loosen the skin away from the meat.

Using your fingers, rub the rosemary/garlic/butter paste UNDER the skin, and massage it into the chicken between the skin and the meat.

Turn the chicken over and make sure you rub the paste all over the chicken, under the skin, over the skin, etc.

Take the last lemon, and slice it thinly; tuck the lemon slices under the skin of the breast (on top of the rosemary paste).

With the dutch oven or roasting pan UNcovered, roast at 500 degrees on middle rack of oven for 30 minutes.

After 30 minutes, take the dutch oven out and carefully use two forks or whatever else works and flip the chicken over so the breast side is facing up.

Roast chicken until an instant-read thermometer shows the chicken at 175 degrees at the thickest part of the chicken.

Keep an eye on the chicken; if the skin starts to get too dark, put a tent of tin foil over the dutch oven.

Allow chicken to rest for a few minutes in the pan after roasting, and again for another few minutes on a carving board before carving.