# What You Need:
→ Chicken & Marinade
01 - 1 whole chicken (about 4 lbs), giblets removed
02 - 3 tablespoons olive oil
03 - 2 lemons (1 zested and juiced, 1 sliced)
04 - 4 cloves garlic, minced
05 - 2 tablespoons fresh rosemary, finely chopped
06 - 2 tablespoons fresh thyme, finely chopped
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1½ teaspoons sea salt
09 - 1 teaspoon freshly ground black pepper
→ Vegetables
10 - 2 lbs baby potatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon sea salt
13 - ½ teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped for garnish
# Steps:
01 - Preheat oven to 425°F. Pat chicken dry with paper towels and place in large roasting pan.
02 - In small bowl, combine 3 tablespoons olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, 1½ teaspoons salt, and 1 teaspoon pepper.
03 - Rub marinade mixture all over chicken, including under skin and inside cavity. Place lemon slices inside cavity.
04 - Arrange halved baby potatoes around chicken in roasting pan. Drizzle potatoes with 2 tablespoons olive oil and season with 1 teaspoon salt and ½ teaspoon pepper. Toss gently to coat.
05 - Roast for 1 hour and 10-15 minutes, or until chicken juices run clear and thermometer inserted into thickest part of thigh reads 165°F.
06 - If potatoes need more browning, remove chicken, increase oven temperature to broil, and roast potatoes for additional 5-7 minutes until golden.
07 - Rest chicken for 10 minutes before carving. Garnish with fresh parsley and serve chicken with roasted potatoes.
