Lemon Roasted Chicken with Potatoes and Celery
Total Time: 1 hr, 15 mins
Prep Time: 15 mins
Cook Time: 1 hr
Yield: 8-10 servings
Dish Size: 3.5-Quart Baker
A good roasted chicken cooked over potatoes has got to be the world's first "one dish meal". It's hard to improve too much upon something so classic, but I've always loved using a lot of fresh lemon when I roast chicken, as well as a little lemon pepper seasoning for even more bite. - Tara
Potatoes and Celery
- 4 ribscelery, cut into 2-inch lengths
- 4medium potatoes, peeled and cut into wedges
- 2 Tbspolive oil
- 2 tsplemon pepper
- 1 tspdried dill
- juice of 1lemon
- 1whole chicken, 4-6 pounds
- 3 Tbspbutter or margarine, softened
- juice of 1 lemon
- ½ tspsalt
- ¼ tsppepper
- ½ tspdried dill
- Place all Potatoes and Celeryingredients into a 3.5-quart temp-tations® baking dish, tossing to combine and thoroughly coat.
- Thoroughly drain chicken, then remove any giblets and discard. Place chicken atop potato mixture in baking dish.
- Rub all surfaces of the chicken's skin with softened butter, squeeze lemon juice over top, and then sprinkle with salt, pepper, and dill.
- Bake in a preheated 400°F oven for 1 hour, basting once if desired, or until the drumstick moves freely in its socket and chicken juices run clear when chicken is pierced with a knife. Let rest for 10 minutes before carving. Serve with vegetables and plenty of juice from the baking dish.
Russet potatoes, more commonly known as Idaho potatoes, contain the most starch of any variety, so they cook up fluffy and absorb flavors well. However, if you'd like, you can use gold potatoes, which have a thin skin and do not require peeling to make this dish.