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P. Allen Smith's Seasonal Recipes from the Garden Meet the Author of P. Allen Smith's Seasonal Recipes from the Garden

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Rosemary Lemon Chicken and Potatoes

This roasted chicken is one of my standbys because it's so simple. Chicken, potatoes, rosemary, lemon, olive and a little salt and pepper are all you need. Everything bakes in one pan, which melds the flavors together for a hearty meal and not much to clean up afterward.


  • 1 whole chicken, about 3 pounds
  • 1 lemon, quartered
  • 1/4 cup chopped fresh rosemary
  • 6 - 7 rosemary stems
  • 1/3 cup olive oil
  • 1 pound new potatoes, quartered
  • 1 small white onion, chopped
  • salt and pepper to taste


Prepare your chicken by removing the giblets. Wash and pat dry.

Slice the lemon into 4 quarters. Take 2 quarters and squeeze them over the chicken. Take the 2 squeezed quarters, the 2 unsqueezed quarters and 6 to 7 rosemary stems and tuck them in the chicken cavity.

Rub the skin with a little olive oil. Season with salt, fresh cracked black pepper and a little of the chopped fresh rosemary.

Place the chicken in a roasting pan and set aside.

In a separate bowl toss the potatoes and chopped onion with1/3 cup olive oil, the remaining chopped rosemary and salt and pepper.

Dump the potatoes in with the chicken. Spread them around the bird.

Bake in a pre-heated 350 degree F oven for 2 to 2 1/2 hours or until the juices run clear.

Recipe © P. Allen Smith.

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