Roast Chicken with Lemon, Herbs and Potatoes

Prepare the ingredients. This is what will be on your plate – prepare the ingredients in advance so the work goes smoothly 🥕🔪 Preheat the oven to 220 °C.

Chop the herbs. If you have fresh herbs, chop them; finely grate the garlic.

Make the dressing. In a bowl, combine olive oil, lemon juice, finely grated garlic, chopped herbs, salt and pepper. Mix thoroughly until a uniform dressing forms.

Cut the vegetables. Wash the potatoes and quarter them so they roast evenly. Peel the red onion and slice into strips.

Place the potatoes in the roasting pan. Put the potatoes in the roasting pan and spread them in a single layer.

Roast. Add the onion to the roasting pan and toss everything with about two-thirds of the prepared dressing. Place the chicken on top and brush it with the remaining dressing. Put into the preheated oven and roast for about 30–35 minutes, until the meat comes away easily from the bone and the potatoes are tender.

Serve. While the dish is roasting, slice the lemons into rounds or wedges. Optionally, you can add capers after removing from the oven for a more pronounced tang. Serve immediately 🍋🍗