Lemon Roast Chicken with Herb Potatoes

Ingredients

• 1 large whole chicken
• 8 medium cloves garlic, crushed
• 3 medium onions, halved
• 2 lemons, halved
• 1 1/2 pounds assorted fingerling potatoes
• 1/4 cup assorted chopped herbs
• Olive oil
• Kosher salt and freshly ground black pepper

Directions

1. Heat the oven to 425 degrees. Rinse the chicken thoroughly, then dry it well with paper towels. Take out the bag of giblets and either discard it or set it aside for another use. If there is extra fat around the cavity opening, trim it away.
2. Set the onion halves in the middle of a 9X13 inch Pyrex dish so they create a little platform for the chicken. Place the chicken over the onions.
3. Squeeze a lemon half over the chicken, getting the juice onto the body and legs, then tuck that lemon into the cavity. Do the same with all of the halved lemons. Add the crushed garlic to the cavity too, then use kitchen twine to tie the legs together.
4. Season the chicken generously with salt and cracked black pepper. Wash the fingerling potatoes, and cut the largest ones in half lengthwise. Toss the potatoes with olive oil, half the chopped herbs, salt, and pepper, then arrange them in the baking dish around the chicken.
5. Roast the chicken until a thermometer inserted into the thickest part of the breast reads 150 degrees F and the thighs read at least 165 degrees F, about an hour. Take the pan out of the oven and rest the chicken for 15 minutes.
6. Transfer the potatoes out of the dish and toss them with the remaining chopped herbs. Carve the chicken and serve immediately.