Lemon Roast Chicken
with Garlicky Potatoes
Take one whole chicken with insides removed and
pat dry. Set on roasting pan. Drizzle it with EVOO, salt,
thyme and zest of 2 lemons.
Inside the cavity of the chicken, put a whole head of
garlic halved and one lemon sliced in half.
Cut potatoes into wedges and put them in the roasting
pan around the chicken. Sprinkle with salt and pepper
and garlic powder. Drizzle them with EVOO.
Bake at 425 until internal temperature of the chicken
is 165 degrees. Take chicken out and cover with foil,
and let rest for 10 minutes before slicing .
If you want to make a pan sauce, take drippings and
combine with a little butter and lemon juice and a
clove of the roasted garlic from the chicken, and puree
all of them in a small food processor.
Don’t forget to save your bones for broth!
50 COBB LIFE | MAY 2021