Lemon Pepper Roasted Chicken with Baby Red Potatoes
A delicious home cooked meal of yummy roasted chicken with baby red potatoes!
Nothing says food savings like purchasing a whole chicken from the grocery store! Learning how to cook a whole chicken will not only save you time and money on tonight’s dinner or your holiday meal, it will save you even more money when you use up that leftover yummy chicken.
Learn how to make your own delicious roasted chicken and have delicious meals and huge savings on your grocery bill.
Save money on the family budget with this easy holiday roasted whole chicken
- 6 cups whole roasting chicken
- 2 large lemons
- 2 medium yellow onions sliced ¼” thick
- 1/4 cup extra virgin olive oil, divided divided
- 2 tablespoons butter, room temperature
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Herbes de Provence
- salt and black pepper, to taste
- 4 large rosemary sprigs, torn into smaller pieces, divided
- 1 lbs. baby red potatoes, scrubbed and dried
- 1 tablespoon whole peppercorns
- 1/2 cup chicken broth
Place the top oven rack in the center position and pre-heat the oven to 400°F. Zest one of the lemons with a microplane and cut the rest of it into quarters. Set the zest and lemon aside.
Slice the remaining lemon into ¼-inch thick slices and arrange on the bottom of a large, oven-safe skillet, along with the sliced yellow onion. Set aside.
In a small bowl, combine 2 tablespoons of olive oil with the lemon zest, butter, garlic powder, onion powder, and Herbes de Provence. Season with salt and black pepper, to taste, and stir with a fork to create a paste.
Place the chicken on top of the onions and lemon in the skillet and gently massage 1-2 tablespoons of the lemon-butter mixture under the skin. Spread the remaining mixture all over the outside of the chicken in an even layer.
Stuff the chicken with the quartered lemon and 1/3 of the rosemary sprigs. Secure the legs together with kitchen string.
In a large glass bowl, toss the baby red potatoes with the remaining olive oil and fresh rosemary. Season with salt and black pepper, as desired.
Nestle the seasoned potatoes around the chicken before adding the chicken broth and whole peppercorns. Place the skillet in the pre-heated oven to roast for one hour.
After an hour, remove from oven and check for doneness by inserting an instant-read thermometer between the leg and breast, but not against the bone.Note: Chicken should reach an internal temperature just below 165°F before removing from the oven. The temperature will rise several degrees as it rests.
Let the chicken rest for 5-10 minutes before carving. Serve immediately topped with some of the juices from the skillet and the roasted rosemary potatoes on the side. Enjoy!
Chicken Roasting Tips:
- If necessary, loosely cover the chicken with aluminum foil after 45 minutes to prevent over-browning.
- Pat the raw chicken dry and let sit on your counter top for 30 minutes before starting. Moisture left on the chicken will result in a less crispier outer skin.
- Don’t forget that cooking time will vary depending on the actual size of your bird. It’s safest to use a meat thermometer.
- Always season any potatoes or vegetables you roast along with the chicken with a little olive oil, freshly chopped herbs, and plenty of salt & pepper.
- Don’t forget to season the inside of the chicken as well as the outside.
Make Your Own Fresh Chicken Broth –
Don’t throw away those chicken bones! Use them to make homemade chicken stock and save even more money and have an even healthier broth that canned store broth.
- Put leftover bones and skin into a medium sized pot.
- Add some carrots, celery and slices of onion.
- Fill the pot with water just covering the meat.
- Add salt & pepper.
- Bring to a boil then reduce heat to a light simmer.
- Simmer for 3-4 hours, occasionally skimming the top of any foam that forms.
- Remove all the bones and vegetables and strain the stock/broth through a sieve.