This classic chicken and vegetables recipe is the perfect dinner for any day of the week! Made with Gourmend Green Onion Powder, you don't have to sacrifice flavor with this delicious yet simple recipe.
Whole Roasted Chicken with Lemon & Rosemary Potatoes
1 hour 5 minutes
whole roasting chicken, between 5-7lbs, pat dry and innards removed
lemon, 1 zested and juiced
Gourmend Green Onion Powder, 1 teaspoon
olive oil, 4 tablespoons, divided
fresh rosemary, 2 teaspoons, minced
baby potatoes, 2 cups quartered
broccoli florets, 2 cups
salt and ground black pepper, to taste
Preheat your oven to 375F.
Make your rub for the chicken. In a small bowl, combine the lemon zest, juice, green onion powder, rosemary and olive oil. Season to taste with salt and freshly ground black pepper. Mix well until combined.
Place the potatoes along the bottom of your roasting tray, coat with 1 tablespoon of olive oil. Top with the chicken.
Coat the chicken with the rub you made from step 2, making sure to get it in all the nooks, coating really well.
Place the roasting tray in the oven for 1 - 1 ½ hours total*. About halfway through (45 min), add the broccoli around the chicken, add the last tablespoon of oil to coat and toss gently with the potatoes. Cook for another 45 minutes.
The chicken should be a nice golden brown color and internal temperature should be at least 165. If your potatoes are not as crispy as you’d like, remove the chicken onto a serving platter, place the roasting tray back in the oven for another 10 minutes or so to allow the potatoes to crisp up, just watch the broccoli to make sure it doesn’t burn!
To serve, place the chicken in the middle of your serving dish and surround it with the potatoes and broccoli. Serve family style.
*Note - You should cook the chicken for 10 minutes per pound. So for example if your chicken weighs 5 lbs, you should cook it for at least 50 minutes and until the internal temperature reaches at least 160F and you’ve rested it to allow the juices to set for 5-10 minutes.