Rosemary Lemon Roasted Chicken and Potatoes

This chicken turns out so moist and juicy and the potatoes absorb just enough of the lemon flavours.

INGREDIENTS

1 (3 1/2 to 4 pound) chicken

1 head of garlic

1 onion peeled and quartered

3 sprigs rosemary

3 sprigs thyme

1/2 cup olive oil

1/4 cup fresh squeezed lemon juice (keep squeezed lemons)

2 tablespoons GF prepared mustard

1/2 teaspoon sugar

1/4 teaspoon salt, plus more

1/4 teaspoon pepper, plus more

2 pounds potatoes, peeled and chopped

DIRECTIONS

Peel the garlic, crush the cloves and set aside.

In a large re-sealable plastic bag mix together the oil, lemon juice, mustard, sugar, 1/4 teaspoon salt and 1/4 teaspoon ground pepper.

Add the chicken and rub this all over and inside chicken.

Toss in half the cloves garlic cloves, a sprig of rosemary and a sprig of thyme, seal the bag removing as much air as possible and marinate for 4 to 6 hours.

Remove the chicken from the marinade and discard marinade, season with salt and pepper inside and outside; stuff the cavity with the squeezed lemons, 1/2 of the onion, remainder of garlic and rosemary and place in a roasting pan.

Place the diced potatoes around the chicken along with the rest of the onion and sprinkle with a bit of salt and pepper; add a bit of water, just to cover the bottom.

Remove the leaves from the remaining thyme sprigs and sprinkle over the chicken and potatoes.

Cover with foil and cook in a pre-heated 350 degree Fahrenheit oven for 1 1/2 hours remove foil and cook for another half hour to an hour or until the skin is crisped to your liking and the chicken has an internal temperature of 165 degrees.

Remove from oven and allow the chicken to rest for 10 minutes; remove the lemons, herbs, onion and garlic from inside the chicken and discard.

Enjoy!