Description
A vibrant, one-pan meal featuring tender roast chicken glazed with a tangy lemon-balsamic sauce and served alongside crispy baby potatoes tossed in fresh herbs.
Ingredients
Scale
For the Crust:
- 1 whole chicken (about 4 lbs), patted dry
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil, divided
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- Zest and juice of 1 lemon
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- Salt and black pepper to taste
- 1 lemon, sliced into rounds
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). In a small bowl, whisk together balsamic vinegar, honey, lemon zest, lemon juice, 1 tbsp olive oil, and minced garlic to make the glaze.
- Toss halved baby potatoes with 1 tbsp olive oil, rosemary, thyme, salt, and pepper in a roasting pan. Arrange lemon slices on top.
- Season the chicken inside and out with salt and pepper. Place chicken on top of the potatoes and lemon slices in the pan. Brush half of the glaze over the chicken.
- Roast for 1 hour to 1 hour 15 minutes, basting with remaining glaze halfway through, until chicken reaches 165°F internally and potatoes are golden and crisp.
- Let chicken rest for 10 minutes before carving. Serve with potatoes and pan juices drizzled over.
Notes
You can customize the seasonings to taste.