Citrus Herb Roast Chicken for Summer Gatherings

Comfort Food For Warm Weather

Summer roast chicken is proof that comfort food can be light and effortless. With a whole chicken, a handful of herbs and seasonings, a few potatoes, an onion, a lemon and a couple of garlic cloves, you can make a satisfying, homey meal that’s perfect for warm weather.

We recently moved from a downtown condo in Chicago to a house near the outskirts of the city. One of the best parts is that my mom is now close enough to pop over whenever she wants. On a warm Sunday she stopped by and I tossed this chicken in the oven — a simple, comforting meal we both enjoyed.

I served the roast chicken with buttered rolls, fresh peaches and a crisp salad. If you have a little more time, a grain salad like a summer farro salad pairs beautifully with the chicken for a complete, not-too-heavy meal.

Why Is Chicken Weird Now?

For a while I cooked mostly chicken breasts, but lately the texture of many store-bought breasts can be odd and foamy unless you buy expensive organic cuts. That change pushed me back toward whole roasted chickens. They’re more affordable, avoid that strange texture and give you flavorful meat and crispy skin.

Roasting a whole bird yields leftovers that are great for quick meals during the week. Leftover meat is perfect for a classic chicken salad or sandwiches, and it stretches the value of the original meal.

Cut The Potatoes Small

I recommend Yukon Gold potatoes for this dish because they roast tender and absorb the pan juices without falling apart. Leave the skins on to help them hold together and to add texture and flavor.

Cut the potatoes into bite-sized pieces so they finish roasting in the same time it takes the chicken to cook. Denser potatoes cut too large may not cook through alongside the bird.

New To Me Salt

I enjoy trying different finishing salts and seasonings. Recently I picked up a set of flavored salts on a whim and have used them in recipes with great results. A rosemary-garlic or herb-infused coarse salt works especially well on roasted chicken and potatoes, adding a bright, savory note.

This is a personal note — not a sponsored mention — about a seasoning I found useful and included in the recipe suggestions.

Yield: 6 Servings

Summer Roast Chicken Recipe

This roast chicken is ideal for a spring or summer gathering: lemon, garlic and dill complement the bird while onions and potatoes roast in the pan juices. The result is a light, bright, satisfying meal that pairs nicely with a fresh salad.

Ingredients

• 1 roasting chicken (5 to 6 lbs)
• 1 large sweet onion
• 6–8 small to medium Yukon Gold potatoes
• 4 cloves garlic
• 1 large lemon
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 teaspoons coarse salt (rosemary-garlic or similar optional)
• 1 teaspoon black pepper
• 2 teaspoons dill
• Garlic and onion powders, to taste
• 1 cup chicken broth

Instructions

1. Remove the chicken from packaging and pat it dry. Check the cavity for giblets and remove them if present.
2. Rub the chicken with 1 tablespoon olive oil and season generously with salt, pepper and dill. Add garlic and onion powder if desired.
3. Wash and dry the potatoes and cut them into bite-sized pieces, leaving the skins on. Peel and chop the onion into chunks. In a large bowl, combine potatoes, onion and garlic; drizzle with 1/2 tablespoon olive oil, season with salt, pepper and dill, and squeeze half the lemon over the mixture. Toss to coat.
4. Place the chicken in the smallest roasting pan that fits to help keep juices concentrated. Squeeze the remaining lemon half over the chicken and place both lemon halves inside the cavity.
5. Arrange the potato and onion mixture around the chicken and pour the chicken broth over them.
6. Cut the butter into small pieces and distribute them around and on top of the chicken and potatoes.
7. Preheat the oven to 375°F. Roast the chicken about 20 minutes per pound (mine took roughly 90 minutes). Halfway through cooking, baste the chicken and stir the potatoes to coat them with pan juices. If the breast browns too quickly, loosely tent it with foil.
8. When the chicken reaches an internal temperature of about 150°F, turn off the oven and leave the bird inside for 15–20 minutes to finish resting and carryover cooking.
9. Remove the chicken, carve, and serve with the roasted potatoes and a fresh salad.