Lemon roast chicken with potatoes

Tips

• Never place the chicken directly from the refrigerator into the oven, as it will come out tough and stringy after roasting. Let the chicken sit on the counter for 30 minutes to come to room temperature. Then proceed with the recipe.
• In order to roast a juicy and crisp skin chicken, first thoroughly dry both the cavity and the skin to remove any excess moisture. Then rub the entire surface with a little olive oil, massaging it in gently. Season generously inside and out with salt and pepper. For extra aroma, place half a lemon, orange, or tangerine inside the cavity.
• Trussing the chicken helps maintain its shape and keeps all its juices sealed in during roasting.
• To infuse more flavor into the chicken. Use your preferred herbs. Oregano and thyme are excellent choices. Mix softened butter with the herbs to make a compound butter. Gently lift the skin and slide your hand between the skin and the meat, spreading the butter underneath. Alternatively, place whole unpeeled garlic cloves either in the cavity or directly in the pan. As they roast, they become sweet and creamy, adding a mellow garlic note to the dish.
• Always roast the chicken at the temperature specified in the recipe. Be sure the oven is fully preheated. It’s also important not to open the oven door during baking, as this interrupts the roasting process.
• Once the chicken has finished roasting, let it rest for 15 minutes. This allows the juices that surfaced during high-heat cooking to redistribute back into the meat.
• If short on time and aiming for crispy, juicy roast chicken in 45 minutes, use kitchen shears to cut the chicken along the backbone. This butterfly technique flattens it for faster, more even cooking.
• For even more flavor, lay two or three slices of bacon over the breast while it roasts.