The best ever roast chicken
This is my mama’s recipe. It’s the roast chicken I had almost weekly growing up and it is THE BEST!
My mom called this Seasoned Chicken, but as a kid I just heard Season Chicken…and it stuck.
XO, km
THE DISH:
best ever roast chicken | serves 4-6
THE STUFF:
1 (5-6 pound) chicken
1 lemon, halved
EVOO
Kosher S+P
1 rounded teaspoon dried oregano
1 rounded teaspoon dried basil
1 rounded teaspoon dried rosemary
3/4 lb yukon gold potatoes, halved
Small handful of fresh parsley, roughly chopped
2 teaspoons lemon zest
THE HOW-TO:
Preheat the oven to 475°F.
Rinse the chicken inside and out and then, using paper towels, dry it very well. (Any excess water will cause the chicken to steam, not roast). Put the lemon into the cavity. Pour 2 tablespoons EVOO all over and then season generously with S+P. Sprinkle with the basil, oregano and rosemary. Tie the legs together and the give another small drizzle of EVOO.
Toss the potatoes with EVOO and S+P and then pile them around the chicken. Transfer to the oven and roast, tossing the potatoes once, for 1 hour (or until 165°F on an instant-read thermometer).
Sprinkle the potatoes with the parsley and lemon zest. It’s the best!!