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.
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.
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.
Spanish Seasoning Blend