Ta-daaaaa! Here it is… savory, delicious, and so quick and easy! This paired SO WELL with those potatoes I mentioned. Typically I roast breast side down so the white meat can marinate in the juices while it cooks and I’ll probably do this moving forward. Note: Since this was my first time making BA’s roast chicken, I followed their instructions and roasted it breast side up. Add more rosemary too! Drizzle the chicken with all of the butter and then roast! Then place the other half of the garlic and remaining lemons face down next to the chicken.

Throw a sprig of rosemary in there too if you’re using it. Now place half of the garlic and two lemon halves in the cavity. Melt the butter and halve the head of garlic and both lemons, removing the seeds from the lemons. Generously rub the entire chicken with sea salt and fresh black pepper… throw some salt in the cavity too.Ī few sprigs of fresh rosemary or thyme is optional but recommended.

Slice the skin between the leg and breast to relax the bird. After rinsing and patting dry, place the whole chicken breast-side up in a cast iron skillet or roasting pan. 😉 “Winter blues are cured every time with a potato gratin paired with a roast chicken.” – Alex Guarnaschelli I paired it with Mashed Red Potatoes with Sour Cream and Dill and it turned out savory and so delicious! I’m impressed with the simplicity of it too so I’m putting it into my rotation from now on. It’s a simple 5-ingredient recipe and I love roast chicken with potatoes on a cold day (thanks to my mom’s home cooking) so I was really looking forward to it. So on my way home I stopped by the grocery and bought a whole chicken, some lemons, and a head of garlic. Two days ago I found a “no-fail” roast chicken recipe on Bon Appetit’s website and I knew I had to make it right away because of how delicious it looked.

Pioneer woman lemon thyme chicken