Perfect Roast Chicken
Serves 2 to 4
- 1 Roasting Chicken, trussed
- 2 russet potatoes, unpeeled and cut into ¼-inch slices
- 1 lemons, cut into ¼ -inch rounds (unpeeled)
- ¼ cup mixed chopped fresh herbs (oregano, rosemary, basil, sage, lemon thyme, anything)
- 5 tablespoons Olive oil
DIRECTIONS:
Place potatoes and lemon slices on large sheet pan. Mix olive oil and chopped fresh herbs in small bowl. Add half of mixture to potatoes and lemon slices and toss to coat. Sprinkle with desired seasoning or just salt and pepper. Place chicken, breast-side-up atop potatoes at center of pan. Rub with remaining herb mixture, ghee and seasoning (or salt and pepper). Stuff chicken cavity with ½ lemon and ½ onion. Roast until chicken registers at 160F at thigh and juices run clear when pierced.
Serve.
