Ingredients:
1 roasting chicken, about 4 lbs.
Salt and freshly ground pepper
1 lemon
6 garlic cloves, peeled
1 tsp. dried rosemary
1 tsp. dried thyme
4 tbsp. olive oil, divided
4 large Yukon Gold potatoes, scrubbed and quartered
1 tsp. paprika
¾ cup chicken broth
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Preparation:
Preheat oven to 425F.
Quarter the lemon and squeeze juice into a small bowl. Save lemon sections.
Rinse chicken in cold water, inside and out; pat dry. Place chicken in a roasting pan and season cavity with salt and pepper. Place lemon sections, garlic, rosemary and thyme in cavity.
Tie legs with twine and tuck wings underneath chicken. By sealing the cavity, the spices will steam from the inside out.
Brush entire chicken with about 2 tablespoons oil and sprinkle with salt, pepper and paprika.
Surround chicken with potatoes and drizzle them with the remaining oil. Combine chicken broth with lemon juice and pour over potatoes.
Place pan in oven and roast for 20 minutes. Then reduce temperature to 350F and roast another 1-1 ½ hours, basting with pan juices every 15 minutes. When done, a meat thermometer placed in the joint of the body and leg should read 180F.
Let chicken set 10 minutes before carving. Serve with pan juices.
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