Lemon & Herb Roasted Chicken with Baby Potatoes

I was looking for a healthy Sunday meal before Ben started traveling this week. Since we had time on our side, roasted chicken sounded good. I found this recipe on Foodnetwork.com. Very easy and very good - juicy chicken. Who needs store bought rotisserie??

Ingredients
1 (4-5 pound) free-range chicken (Mine was a little larger as that was all they had)
Kosher salt & freshly ground black pepper
1 lemon, halved (I used 2)
1 head garlic, halved
1/4 bunch each fresh rosemary, thyme & parsley
1/4 cup olive oil
1 1/2 lbs. red new potatoes

Directions

• Preheat oven to 400 degrees F.
• Rinse the chicken with cool water, inside & out. Pat it dry with paper towels.
• Season the cavity with salt & pepper, and then stuff the lemon garlic & herbs inside.
• Place the chicken, breast side-up, in the roasting pan.
• Tie the legs of the chicken together with kitchen twine to help hold its shape.
• Toss the potatoes around the chicken.
• Season the whole thing with a fair amount of salt & pepper. Drizzle with olive oil.
• Roast the chicken & potatoes for 1 to 1 1/2 hours - I had to do mine closer to 2 hours since it was a larger chicken.
• Don't forget to baste the chicken with the drippings & rotate the pan every 20 minutes or so to insure a golden crispy skin.
• The chicken is done with an instant read thermometer says 165 degrees F when inserted into the thickest part of the thigh.
• Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.
• Serve with the roasted potatoes on the side.