Kosher salt and freshly ground black pepperto taste
2tablespoonsolive oil
1lemon
Instructions
Heat the oven to 375 degrees and put an oven rack onto the middle rack of the oven.
Toss the potatoes with olive oil and parsley. Place into the bottom ofa roasting pan large enough to hold the chicken.
Place the chicken on top of the potatoes. Rub the chicken with olive oil and squeeze the juice of the lemon over the chicken. Place the lemon and rosemary sprigs inside the cavity of the bird. Sprinkle the chicken with kosher salt and a few grindings of pepper.
Roast the chicken until golden brown and cooked to an internal temperature of 163 F, about 1 1/2 hours. The leg bones will wiggle easily in their sockets and the juices should run clear, not pink.
Let the chicken rest on a platter for about 20 minutes before carving it. Keep the potatoes warm in the turned off oven while the chicken in resting.