Whole Roasted Chicken with New Potatoes, Lemon, Rosemary and Garlic
- 1 Chicken, butterflied
- Olive oil
- 6 yukon gold, red bliss, or other waxy variety of potatoes, sliced in 1/2 inch thick slices
- 1 onion, sliced
- 2 sprigs rosemary
- 5 whole cloves garlic
- 1 lemon, cut in wheels
- Kosher salt and fresh cracked black pepper
Heat your grill on high. Or heat a grill pan on the stove top and preheat your oven to 400°F.
Rub the chicken all over with the olive oil and season it with salt and pepper. Place the chicken skin side down on the hot grill bars. Meanwhile, toss the potatoes, onion, rosemary, garlic and lemon wheels in olive oil. Sprinkle with salt and pepper. Transfer the mixture to a large rimmed roasting tray or pan. When the chicken has nice grill lines on it, flip it over for 2-3 minutes. Transfer the chicken to the roasting pan, placing it with the skin up over the potato mixture. Place the whole tray in the grill with the cover down, or into the oven. Roast for about 50 minutes or until an instant read thermometer inserted into the thigh reads 150°F. Let the chicken rest for 10 minutes before carving.