This recipe for grilled is based on the famous Italian pollo arrosto. The difference is that they use a mixture of herbs to rub the chicken before baking and I have stuffed the bird with fresh rosemary and halved lemons.
The result, other than the browned skin, is soft and juicy meat. If the chicken breast is upside-down while baking, it will remain humid and succulent rather than dry and hard. The potatoes are cooked in the juice from the chicken and come out delicately smelling of lemon and herbs. If you want to add more salt and pepper to season the bird, feel free to do so, it will be even more delicious. But if you follow this recipe to the letter, I know you'll love the result.
If you want to cook the potatoes in an aluminum packet, it will come out delicious as well.
I like roasting two chicken at the same time, that way I have the ingredients at hand to create salads or sandwiches.
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