Lemon-Rosemary Roasted Chicken with Crispy Potatoes
- 10 cloves garlic (6 left whole, 4 grated or minced)
- 2 tablespoons minced fresh rosemary leaves, plus 1 whole sprig
- 1 tablespoon grated lemon zest from 1 lemon
- 2 teaspoons kosher salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil, divided
- 3 pounds bone-in, skin-on chicken parts (drums, thighs, and breasts, or a combination)
- 4 tablesopons unsalted butter
- 1 pound carrots, peeled, cut on the bias into 1/2-inch pieces
- 1 teaspoon salt
- 2 pounds russet potatoes, peeled, cut into 2-inch chunks
- This recipe is gluten-free
- Produce
- Carrots (1 pound)
- Garlic (10 cloves)
- Lemon (1 tablespoon)
- Rosemary, fresh leaves (2 tablespoons)
- Russet potatoes (2 pounds)
- Meat
- Chicken, bone-in skin-on (3 pounds)
- Cooking & Baking
- Kosher salt (2 teaspoons)
- Olive oil (2 tablespoons)
- Red pepper flakes (1/4 teaspoon)
- Salt (1 teaspoon)
- Dairy
- Tablesopons unsalted butter (4)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 4, 2012 (4 months ago).
76 people saved this recipe.
