# What You’ll Need:
→ Chicken
01 - 1 whole chicken, approximately 4 pounds, giblets removed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
→ Marinade and Aromatics
05 - 2 lemons, 1 zested and juiced, 1 sliced into rounds
06 - 4 garlic cloves, minced
07 - 2 tablespoons fresh rosemary, chopped
08 - 2 tablespoons fresh thyme, chopped
09 - 1 tablespoon fresh parsley, chopped
→ Vegetables
10 - 2 pounds baby potatoes, halved
11 - 1 large yellow onion, cut into wedges
12 - 2 tablespoons olive oil
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
→ Garnish
15 - Fresh parsley, chopped
16 - Lemon wedges
# Step-by-Step Guide:
01 - Preheat oven to 425 degrees Fahrenheit.
02 - In a small mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, salt, and pepper until well incorporated.
03 - Pat chicken dry using paper towels. Rub marinade generously over exterior and inside cavity of chicken. Stuff cavity with lemon slices and additional herb sprigs if desired.
04 - In a large roasting pan, toss potatoes and onion wedges with olive oil, salt, and pepper. Spread evenly across bottom of pan.
05 - Place prepared chicken breast-side up on top of vegetables. Tie legs together using kitchen twine for even cooking throughout.
06 - Roast for 65 to 75 minutes until chicken juices run clear when pierced and meat thermometer inserted into thickest part of thigh registers 165 degrees Fahrenheit.
07 - Remove from oven and allow chicken to rest for 10 minutes before carving. Serve with roasted vegetables and garnish with fresh parsley and lemon wedges.
