Lemon-Roasted Whole Chicken with Potatoes

Recipe by Martha Stewart

Lemon-Roasted Whole Chicken with Potatoes


  • 2 russet cut into 1/2-inch wedges
  • Coarse salt to taste
  • 1 whole chicken (about 6 pounds)
  • 3 garlic cloves, thinly sliced
  • 12 stems of fresh thyme, plus more for garnish
  • 2 lemons, 1 thinly sliced and 1 halved
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • Freshly ground pepper, to taste



Preheat oven to *375-F degrees.


Cook potatoes in simmering salted water until just tender, 2 to 3 minutes. Drain.


Place chicken in a roasting pan, breast side up. Scatter potatoes, garlic, 6 thyme stems, and 1/2 of the lemon slices around chicken.


Dot potatoes with the butter divided into small pieces.


Stuff chicken cavity with 1 lemon half and 3 thyme stems.


Rub the olive oil all over the skin.


With your fingers, loosen skin from chicken breasts. Push remaining lemon slices and thyme stems under skin in a single layer. Squeeze juice from remaining lemon half over chicken and potatoes, and season with salt and pepper.


Roast, turning potatoes 2 or 3 times, until a meat thermometer inserted into thickest part of chicken thigh registers 160 degrees, about 1 1/2 hours. Let stand for 15 minutes. Garnish with thyme sprigs.


*”You can successfully roast a chicken at pretty much any oven temperature, though the timing and results will vary. Go low and slow for a very tender, falling-off-the-bone flesh and softer skin (say, 300 to 350 degrees for 1 ½ to 2 hours or so). Or roast it fast and furiously for less time for crisp, dark brown skin and firmer, chewier flesh (between 375 and 500 degrees for 45 minutes to 1 1/2 hours).” From NYT Cooking

Rating: 5 out of 5.

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