# What you need:
→ Chicken
01 - 1 whole chicken, approximately 4 pounds, giblets removed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
→ Marinade & Aromatics
05 - 2 lemons, 1 zested and juiced, 1 sliced
06 - 4 garlic cloves, minced
07 - 2 tablespoons fresh rosemary, chopped
08 - 2 tablespoons fresh thyme, chopped
09 - 1 tablespoon fresh parsley, chopped
→ Vegetables
10 - 2 pounds baby potatoes, halved
11 - 1 large yellow onion, cut into wedges
12 - 2 tablespoons olive oil
13 - 1 teaspoon salt
14 - ½ teaspoon black pepper
→ Garnish
15 - Fresh parsley, chopped
16 - Lemon wedges
# How to make it:
01 - Preheat oven to 425°F.
02 - In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, salt, and pepper to form a cohesive marinade.
03 - Pat the chicken dry with paper towels. Rub the marinade generously over and inside the chicken cavity. Stuff the cavity with lemon slices and additional herb sprigs if desired.
04 - In a large roasting pan, toss the potatoes and onion with olive oil, salt, and pepper. Spread vegetables evenly across the pan base.
05 - Place the prepared chicken breast side up on top of the vegetables. Tie the legs together with kitchen twine to ensure even cooking.
06 - Roast for 65 to 75 minutes, or until the chicken juices run clear and an internal thermometer inserted into the thickest part of the thigh reads 165°F.
07 - Allow the chicken to rest for 10 minutes before carving. Transfer to serving platter with roasted potatoes. Garnish with fresh parsley and lemon wedges.
