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Roasted Lemon Chicken with Potatoes
2 chickens, 3 to 4 pounds each
3 tablespoons herb chicken or poultry seasoning with salt
2 lemons, halved
1-1/2 pounds very small red or new potatoes
2 tablespoons olive oil
1 teaspoon salt
Pinch black pepper
Place the Ribbed Grill Pan in the MAXIM
®
Oval Roaster/Grill Pan
Base.
Rinse chickens under cold water and pat dry with paper towel.
Rub cavities with half of the seasoning mix. Place lemon halves
inside the cavities. Tie legs together with kitchen string and tuck
the wings back and under. Rub the remaining seasoning mix over
the top, sides and bottoms of the chickens. Place breast-side
down on the pan, with the legs pointing towards the center.
Peel the potatoes and toss with the olive oil, salt, and pepper in a
medium-sized mixing bowl. Place the potatoes on the pan, around
the chicken. Cover with the Lid, turning the Lid Knob open.
Turn the Temperature Dial to 425ºF.
After roasting 45 minutes, turn the chickens over so that they now
roast breast-side up. Also turn the potatoes. Continue roasting
an additional 45 minutes, or until juices run clear when the leg is
pricked with a fork.
Remove chicken and potatoes from pan. Pour any collected drip-
pings into a small saucepan and spoon off any collected fat that
rises to the top. Remove the lemons from the cavities and
squeeze juice into the drippings. Warm over low heat and season
with salt to taste. Pour over carved chicken.
Makes 4 to 6 servings
20