The perfect weekday dinner in one pan. It’s fast, easy, and SUPER tasty.
1 Chicken, rinsed and patted dry
3 lemons, cut into wedges
5 Garlic Cloves, minced
2-3 big bundles Thyme
1 tsp. chili flakes
1 bundle Rosemary
1/2 Cup butter melted
4 white potatoes cut in cubes
2 tsp. olive oil
Flake Salt
Fresh pepper
2 T honeyPROCESS:
Preheat grill or oven to 425F
Place the chicken in baking dish. Pour the melted butter into the pockets under the skin of the breasts and thighs. Place 1/2 the garlic under the skin and rub the the rest over the top of it. Put 2 wedges, 1 rosemary sprig, chili flakes,3 thyme sprigs and salt in the inside of the bird. Arrange the potatoes and additional lemons around the chicken and layer the rest of the thyme sprigs and rosemary leaves, olive oil over the bird. Cover the bird and potatoes in flake salt and fresh pepper.
Cook on the lowest rack for about 45 minutes. Brush the honey over the skin and continue cooking an additional 15(ish) minutes until cooked through. (Internal temp of the chicken should be 165)🙌🏻The gravy is the juices from the chicken – it was absolutely delicious.