Lemon Garlic Roast Chicken

A savory roast chicken seasoned with rosemary, garlic, and lemon, served atop tender potatoes and onions, all cooked to perfection in a cast iron skillet.

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Step 1

Preheat oven to 400°F. Finely chop 2 rosemary sprigs (about 2 tablespoons). Mince 3 cloves garlic. Grate peel from lemon. Combine butter, chopped rosemary, minced garlic, lemon peel and 1/2 teaspoon salt in small bowl; mix well. Set aside while preparing vegetables.

Step 2

Combine potatoes, onions, oil, 1 teaspoon salt and pepper in medium bowl: toss to coat. Spread mixture in large (12-inch) cast iron skillet.

Step 3

Smash remaining 3 cloves garlic. Cut lemon into quarters. Season cavity of chicken with remaining 1/2 teaspoon salt. Place garlic, lemon quarters and remaining 2 rosemary sprigs in cavity; tie legs with kitchen string, if desired. Place chicken on top of vegetables in skillet; spread butter mixture over chicken.

Step 4

Roast 1 hour or until chicken is cooked through (165°F) and potatoes are tender. Let stand 10 minutes before carving. Sprinkle with additional salt and pepper to taste.