If it isn't already, this vibrant dish will make oven-roasted chicken a favorite at your house. With the lemon potatoes, it's an irresistible and simple meal. You can use the leftover meat in soup, sandwiches, and salads.

Amy Riolo
Source: Diabetic Living Magazine, Spring 2020
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Combine 3 Tbsp. oil, Spanish seasoning, and 1/2 tsp. each salt and pepper in a small bowl. Place chicken, breast-side up, in a roasting pan. Loosen the skin over the breast and thigh meat; rub the spice mixture under the skin, plus a little over the skin. Place garlic and lemon halves inside the cavity. Roast, uncovered, for 25 minutes.

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  • Toss potatoes with the remaining 1 Tbsp. oil, 1/2 tsp. each salt and pepper, lemon zest, and lemon juice in a medium bowl. Remove the pan from the oven (be careful--the drippings can splatter). Scatter the potatoes around the chicken.

  • Return the pan to the oven and roast, turning the potatoes once, until an instant-read thermometer inserted in the innermost part of a thigh and thickest part of the breast registers 165 degrees F and the potatoes are golden and tender, 40 to 50 minutes more. Tent with foil and let rest for 10 minutes.

  • Transfer the chicken to a clean cutting board. Discard the garlic and lemon from the cavity. Carve the chicken (see Tip) and serve with the potatoes.

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Nutrition Facts

323 calories; protein 27g 54% DV; carbohydrates 18g 6% DV; exchange other carbs 1; dietary fiber 2g 8% DV; sugars 1g; fat 15g 23% DV; saturated fat 3g 15% DV; cholesterol 76mg 25% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium 647mg 18% DV; sodium 472mg 19% DV; thiamin -1mg -100% DV.