Rosemary, Garlic, Lemon Roasted Chicken

• 2-3 medium pototatoes
• 2 teaspoons olive oil
• 1 teaspoon rosemary, chopped
• salt and pepper
• 1 lemon, quartered
• 2 sprigs of rosemary
• 4-5 cloves of garlic, peeled
• 1 chicken, 3-5 pounds
• salt and pepper
• 1/2 teaspoon rosemary, chopped

1. Preheat your oven to 450 degrees.
2. Cut your potatoes into large chunks. Place them in a mixing bowl and toss with 2 teaspoons olive oil, 1 teaspoon rosemary, and salt and pepper. Set aside.
3. Into the middle of a 6 inch piece of aluminum foil place the quartered lemon, 2 rosemary sprigs, and 4-5 cloves of peeled garlic. Gather your aluminum foil around the ingredients, bringing the sides up to create a bowl shape.
4. Place the foil bowl in the middle of a large cast iron skillet. Arrange the potato chunks around the foil in a single layer
5. Spread your chicken open so you can season the cavity of the chicken. Season with salt and pepper.
6. Place the chicken breast side up over the foil packet, pat the skin dry with a paper towel, and season with salt and pepper. Sprinkle the remaining 1/2 teaspoon rosemary over the chicken.
7. Put chicken in oven and bake for 30-40 minutes until a thermometer inserted in the thigh measures 160 degrees. Remove from the oven and let rest for 10 minutes before carving and serving.
8. You can serve this chicken out of the cast iron skillet, or carve and place on a platter. Just don't forget about the delicious juices in the pan. They taste like heaven.

pototatoes, olive oil, rosemary, salt, lemon, rosemary, garlic, chicken, salt, rosemary

Taken from food52.com/recipes/26626-rosemary-garlic-lemon-roasted-chicken (may not work)