Lemon Herb Roasted Chicken with Red Onion and Potato Medley

Ingredients

For the Brine:

- 1 gallon water
- 1/2 cup kosher salt
- 1/4 cup honey
- 1 tablespoon whole peppercorns
- 2 lemons, sliced
- 3 bay leaves
- 1 small bunch parsley, roughly chopped
- 1 small bunch thyme, roughly chopped
- 5 cloves garlic, smashed

For the Chicken and Vegetables:

- 1 (4-pound) whole chicken
- 4 tablespoons butter, softened
- 1 lemon, sliced thinly
- 1 red onion, quartered
- 4 Yukon Gold potatoes, cut into wedges
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cloves garlic, minced

Instructions

1. Prepare the Brine (20 minutes + overnight setting):
- In a large pot, bring 1 gallon of water to a simmer and stir in 1/2 cup kosher salt and 1/4 cup honey until dissolved.
- Add 1 tablespoon of whole peppercorns, 2 sliced lemons, 3 bay leaves, parsley, thyme, and smashed garlic.
- Remove from heat and let cool completely.
- Once cooled, submerge the whole chicken into the brine. Cover and refrigerate overnight, allowing it to infuse with flavor.

2. Preheat and Prepare (PT30M):
- Preheat your oven to 425°F (220°C).
- Remove the chicken from the brine, rinse under cold water, and pat dry with paper towels.
- Rub the softened butter under the skin of the chicken breast and thighs, then place thin lemon slices under the skin as well.

3. Season and Arrange the Chicken (PT10M):
- Place the chicken in a large roasting pan.
- Quarter the red onion and wedge the potatoes, tossing them with olive oil, minced garlic, salt, and pepper in a separate bowl.
- Arrange the onion and potato mixture around the chicken in the roasting pan.

4. Roast the Chicken and Vegetables (PT1H30M):
- Roast the chicken in the preheated oven for approximately 1 hour 30 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
- Stir the vegetables halfway through cooking to ensure they cook evenly.

5. Rest and Serve (PT10M):
- Allow the roasted chicken to rest for about 10 minutes before carving, to retain its juices.
- Serve the chicken slices with the roasted potatoes and onions, garnished with additional parsley if desired.

Total Time

PT14H30M
14 hours 30 minutes (including overnight brining and preparation)

Type of Dish

Dinner

Keywords

roasted chicken, lemon herb chicken, oven-baked chicken, chicken dinner, potato medley, garlic chicken, roasted vegetables, whole chicken, easy dinner recipe, gourmet dinner

Recipe Yield

Feeds 4 adults

Calories

3100 calories total

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