Lemon Herb Whole Roasted Chicken with Potatoes and Brussels Sprouts
What is there not to love about a simple eye-catching, zesty, melt in your mouth Lemon Herb Roasted Chicken with Potatoes and Brussels Sprouts. It fits into your busy days, a simple and quick fresh spring flavors throw together one pot wonder.
Cuisine American, French
Prep Time 15minutes
Cook Time 1hour30minutes
Rest Time 15minutes
Total Time 1hour45minutes
3Meyer lemons sliced
1/2tbspsmoked sea salt
4tbspunsalted buttermelted and divided
1/2lbmedley potatoescut in half
1lb Brussels Sprouts cut in half
2tbspfresh chopped parsley
2tbspMeyer lemon zest
1tsp red onion finely chopped
1small clovegarlicfinely chopped
Preheat oven to 375 degrees.
In a large dutch oven place rinsed whole chicken. Drizzle with half the melted butter. Sprinkle with rosemary, thyme, and salt. Lay lemon sliced on top fanned out. Place extra lemon sliced and ends of the lemons in the cavity of the chicken.
Cover Dutch oven and cook chicken for 45 minutes.
Meanwhile, prep the potatoes and the Brussels Sprouts. Once they are all chopped toss with remaining butter and garlic.
After chicken has cooked for 45 minutes up the oven temp to 400 degrees add the potatoes and sprouts to the dutch oven and allow to cook uncovered for 45 minutes.
Combine parsley, lemon zest, garlic, and onion in a small bowl.
When chicken is done remove from pan allow resting 15 minutes before carving. Carve and serve with potatoes and Brussel Sprouts garnish with Gremolata.