Vesuvio Roasted Chicken & Potatoes
- 1 roasting chicken (6-7 lbs/2.7-3.1 kg)
- 1 lemon, thinly sliced
- 4 large baking potatoes (10-12 oz/300-350 g each)
- 2 tbsp (30 mL) olive oil
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) coarsely ground black pepper
- 4 garlic cloves, pressed
- Additional lemon wedges (optional)
Preheat oven to 350°F (180°C). Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Starting with neck cavity, loosen skin from breast by inserting fingertips under skin and gently pushing between skin and meat. Place 5-6 lemon slices under skin of each breast. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken crosswise on center of rack in Roasting Pan, breast side up.
Scrub potatoes; prick in several places with fork. Arrange potatoes on rack on both sides of chicken. In small bowl, combine olive oil, salt, black pepper and garlic. Brush mixture evenly over chicken and potatoes. Bake chicken 2 hours to 2 hours, 30 minutes or until meat thermometer registers 180°F (82°C) in thickest part of thigh and juices run clear. (To prevent overbrowning, loosely cover breast with aluminum foil.) Carefully remove Roasting Pan from oven. Cut string from legs and discard. Carefully remove chicken and potatoes to serving platter. Let chicken stand 15 minutes before carving. Cut potatoes in half. Serve chicken and potatoes with additional lemon wedges, if desired.
- 8 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 540, Total Fat 27 g, Saturated Fat 7 g, Cholesterol 135 mg, Carbohydrate 26 g, Protein 45 g, Sodium 280 mg, Fiber 2 g