PRINT THIS RECIPE
Lish and Tamron’s No Time To Waste Time Roast Chicken
Prep Time: 40 minutes
Cook Time: 1 hour and 5 minutes
Yield: serves 2-4
Ingredients:
- 1 3 ½ to 4-pound chicken
- 1 tablespoon kosher salt, divided
- 1 orange or another citrus, quartered
- 2 garlic cloves, smashed very well and peeled
- 5 large sprigs oregano
- 5 sprigs thyme
- ¼ teaspoon freshly ground black pepper
- 1 pound baby Yukon potatoes, halved
- 2 ½ tablespoons extra-virgin olive oil, divided
- Flake salt, optional
Instructions:
- Preheat the oven to 425 degrees F
- Remove chicken from fridge 30 minutes before cooking
- Dry chicken well, inside and out, with a paper towel
- Place chicken in the center of a rimmed baking sheet
- Season the inside of the chicken with about ½ teaspoon of salt
- Place the quartered citrus, garlic, oregano and thyme in the cavity of the chicken
- Tie the legs together tightly, crossing the ankles, using butcher’s twine
- Season the outside of the chicken all over with 1 ½ teaspoons of salt and black pepper
- Drizzle 1 tablespoon of olive oil and rub it all over to coat the chicken
- Roast the chicken for 30 minutes
- Meanwhile, in a medium bowl toss potatoes with 11/2 teaspoons of olive oil and 1 teaspoon of salt
- Spread the potatoes around the chicken, cut side down
- Using a brush baste the chicken with oil from the pan
- Return chicken to the oven, being sure to turn the tray 180 degrees
- Roast for another 30-35 minutes or until instant read thermometer reads 160 degrees F
- Allow the chicken to rest for 15 minutes before carving and serving with the potatoes and pan drippings