Roasted Chicken With Herbed Potatoes

READY IN: 25hrs 15mins
SERVES: 8-10




  • Whisk together oil, mustard, vinegar, and herbs.
  • Season to taste with a bit of salt & pepper and a large pinch or two of brown sugar.
  • Cut lemon in half, zest that half and reserve; juice the same lemon half and add juice to marinade.
  • Place chicken in a non-metal dish and pour marinade on top to coat.
  • Cut the other whole lemon into halves and add three lemon halves to the chicken, marinate for several hours in the fridge, or overnight.
  • Preheat oven to 200°C (400°F).
  • Cut a thin slice of of the top of each garlic head, exposing the cloves.
  • Drain marinade into a large roasting pan (big enough to also hold chicken later on) and add potatoes and garlic heads, tossing to coat then making sure the garlic heads are sitting upright again- roast for 20-30 minutes.
  • Set chicken chicken on top, scraping in any remaining bits of rosemary, lemons, etc.
  • Using tongs, toss to mix with veggies, then make sure chicken is skin side up (and garlic heads are upright again).
  • Season well with salt & pepper (be generous), to taste.
  • Roast for another 45-60 minutes or until potatoes are cooked and chicken is golden and crisp, fully cooked through, and juices ruin clear, garlic is mushy.
  • Combine the reserved lemon zest and parsley and sprinkle over the chicken.
  • Serve immediately, telling guests to squeeze out the garlic and then spread with a knife onto the chicken pieces and potatoes as desired.