Ingredients
1 lemon
2 yellow onions
2 lb. baby potatoes (also called new potatoes or creamers)
1/4 c. whole-grain Dijon mustard
3/4 c. Extra virgin olive oil
1 1/2 tsp. Fresh rosemary leaves
2 sprig fresh rosemary
1 tbsp. fresh thyme leaves
4 sprig fresh thyme
kosher salt
Freshly ground black pepper
1 whole roasting chicken
1 bay leaf
3 clove garlic
3 tbsp. unsalted butter
Preparation
Step 1Preheat the oven to 425 degrees F with a rack in the center position.Step 2Cut the lemon in half width-wise and squeeze the juice into a small bowl; remove any seeds. Set the squeezed halves aside.Step 3Place the onions and potatoes in a large bowl and add the lemon juice, mustard, olive oil, chopped rosemary, chopped thyme, and a liberal amount of salt and pepper. Spread the vegetables in an even layer on a sheet pan. Set aside.Step 4If there’s one there, remove and discard the little goody bag inside the chicken cavity containing the giblets. Use a sharp knife to trim the chicken of any excess fat in and around the cavity. Pat the skin dry with paper towels. Liberally salt and pepper the chicken both inside and out. Stuff the cavity with the reserved lemon halves, the sprigs of rosemary and thyme, the bay leaf, and the garlic cloves. Rub butter onto the chicken skin. Sprinkle the skin again with salt and pepper. Place the chicken, breast side up, on top of the potatoes and onions. Tie the legs together tightly with butcher’s twine and tuck the wings under the body of the chicken.Step 5Roast the chicken and potatoes until a thermometer inserted in the thigh registers at least 145 degrees F and the juices run clear when you pierce the thickest part of the thigh, 1 to 1 1/2 hours. If the potatoes look like they’re overbrowning, remove them from the pan with a spatula and set them aside until you’re ready to serve.Step 6Allow the chicken to rest for 10 minutes before slicing it into pieces and serving with the onions and potatoes.
Note that you’ll need about a foot of butcher’s twine to truss the chicken (fancy for “tie its feet together”) — you can ask your butcher to comp you some, or if he’s not the generous sort, you can find it at the supermarket. From: Sheet Pan Suppers © 2014 by Molly Gilbert Buy the book
