# Ingredientes:
→ Chicken
01 - 1 whole chicken (about 1.6–1.8 kg), giblets removed
02 - 2 tbsp olive oil
03 - 1 tsp salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp paprika
06 - 1 lemon, halved
07 - 4 garlic cloves, peeled and crushed
08 - 2 sprigs of fresh rosemary or thyme
→ Potatoes
09 - 900 g Yukon Gold or waxy potatoes, peeled and quartered
10 - 3 tbsp olive oil
11 - 3 garlic cloves, minced
12 - Juice of 1 lemon
13 - Zest of ½ lemon
14 - 1 tsp dried oregano
15 - ½ tsp salt
16 - ¼ tsp black pepper
# Instrucciones:
01 - Preheat oven to 200°C.
02 - Pat the chicken dry with paper towels. Rub with olive oil, then season the outside and cavity with salt, pepper, and paprika.
03 - Stuff the cavity with the halved lemon, crushed garlic, and fresh herbs. Tie legs together with kitchen twine if desired.
04 - In a large roasting pan or baking dish, toss the potatoes with olive oil, minced garlic, lemon juice and zest, oregano, salt, and pepper.
05 - Make a well in the center of the potatoes and place the chicken, breast side up. Roast for 1 hour and 10 minutes, or until the chicken reaches an internal temperature of 74°C at the thickest part. Stir the potatoes once or twice during cooking for even browning.
06 - Let the chicken rest for 10 minutes before carving. Serve with the roasted potatoes and pan juices.
