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Harvest Chicken with Roasted Potatoes




Source of Recipe


meals.com






List of Ingredients



• 1 (3-4 lb) fresh whole chicken
  
• 2 lemons, halved
  
• 2 cloves garlic, peeled and minced
  
• 5 sprigs fresh thyme
  
• 4 potatoes, scrubbed and quartered
  
• 1 tsp salt
  
• 1/2 tsp ground black pepper
  
• 2 T butter, softened
  
• 1 lb green beans, trimmed
  






Instructions



1. Preheat oven to 425 degrees.
   
2. Remove chicken parts from cavity and rinse chicken inside and out. Pat chicken dry and place breast side up in a roasting pan. Squeeze lemons over chicken and place squeezed halves into the cavity, along with the minced garlic.
   
3. Holding a sprig of thyme at the top, run your fingers down the stem, so the leaves come off. Finely chop the leaves and sprinkle over the chicken. Place the bare sprigs in the cavity of the chicken. Surround chicken with potatoes and with salt and pepper. Dot chicken with butter.
   
4. Roast for 1 hour or until juices run clear and skin is crispy and golden brown. Baste chicken every 20 minutes with pan juices. Add green beans to the roasting pan during the last 20 minutes, tossing beans in pan juice. Remove lemon and thyme sprigs from the cavity and let chicken rest for 5 minutes before slicing. Serve immediately with potatoes and green beans.
   






Final Comments


Serving Size: 4