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Top-down look at a roasted half chicken with lemon slices and thyme sprigs, surrounded by baby potatoes and garlic cloves, seasoned with paprika.

Roasted Half Chicken (Lemon Herb)

Roasted half chicken marinated in lemon, garlic, and herbs, then roasted with baby potatoes until golden and tender.
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Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 10 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 570 kcal

Ingredients
  

  • 4 lb whole chicken approximately 4 lb; alternatively, 2 pre-cut half chickens
  • 2 tsp minced garlic
  • 1 tsp crushed black peppercorns
  • 3 tbsp freshly squeezed lemon juice
  • 3 tbsp extra virgin olive oil
  • 1/2 tbsp paprika
  • 1 tsp dried thyme or 1 1/2 tbsp fresh thyme
  • 1 1/2 tsp kosher salt adjust to taste
  • 1 lb baby potatoes

Instructions
 

  • Prepare Chicken:

    Take out the giblets from the chicken and wipe it dry with paper towels. Halve the chicken and set aside.

  • Prepare Potatoes:

    Rinse, scrub, pat dry, and halve the baby potatoes. Set aside.

  • Mix Seasoning:

    Combine the lemon juice, garlic, peppercorns, salt, thyme, paprika, kosher salt, and oil in a small bowl.

  • Marinate Chicken:

    Coat the chicken thoroughly with the seasoning mixture and refrigerate for 30 minutes to marinate.

  • Preheat Oven:

    Heat the oven to 500°F (260°C).

  • Roast Chicken:

    Arrange the chicken breast-side up in an ovenproof skillet or baking dish and place on the lower oven rack. Roast for 10 minutes, basting once with pan juices, then continue for another 5 minutes.

  • Add Potatoes:

    Take the pan out of the oven, scatter the halved potatoes around the chicken. Baste both chicken and potatoes with the drippings. Return the pan to the oven.

  • Finish Roasting:

    Lower the oven temperature to 425°F (220°C) and roast for 20–25 minutes, until an instant-read thermometer inserted into the thigh reads 165°F (75°C). Allow the chicken to rest for 10 minutes before carving and serving.

  • Check Potatoes:

    Check the potatoes for doneness. If they need more time, move the chicken to a cutting board and put the potatoes back in the oven until tender.
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