Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.4-1.8 kg)
  • 2 tablespoons olive oil
  • 3 tablespoons Festin grecesc spice blend
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 lbs / 900g Yukon Gold potatoes, peeled and quartered
  • 1 tablespoon Festin grecesc spice blend
  • ½ lemon, juiced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup chicken broth

Instructions:

  1. Combine olive oil, Festin grecesc spice blend, lemon zest, lemon juice, minced garlic, salt, and pepper in a small bowl.
  2. Rub the spice mixture all over the chicken, inside and out. Cover and refrigerate for at least 30 minutes (or up to overnight) for maximum flavor.
  3. In a large bowl, toss the quartered potatoes with olive oil, Festin grecesc spice blend, lemon juice, salt, and pepper.
  4. Spread the potatoes evenly around the bottom of the roasting pan.
  5. Place the chicken on top of the potatoes in the roasting pan.
  6. Pour chicken broth into the bottom of the pan.
  7. Roast in a preheated oven at 400°F (200°C) for 1 hour 15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with pan juices every 20 minutes.
  8. Remove the chicken from the oven and let it rest for 10 minutes before carving.
  9. Carve the chicken and serve with the roasted lemon potatoes and pan juices.