Lunch: Chicken with Lemon and Potatoes

Serve this roasted bird — seasoned with parsley, basil, scallions, and lemon zest — tonight, then use any extra meat as the foundation for everything from chicken noodle soup to chicken mac 'n cheese.

This recipe includes superfoods such as:

Lemon, Basil

Health benefits of Chicken with Lemon and Potatoes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 whole Chicken
1 bunch fresh basil leaves
5 tbsp. unsalted butter
2 lemons
5 clove garlic
2 scallions
coarse sea salt
Freshly ground pepper
1 3/4 lb. small to medium potatoes
2 tbsp. extra-virgin olive oil
1/2 bunch fresh parsley leaves

Instructions

Preheat oven to 450 degrees F with rack set in middle. Remove any excess fat around chicken cavities and discard; rinse chicken and pat dry, inside and out.
In a small bowl, combine basil, butter, lemon zest, garlic, and scallions.
Starting at chicken's neck, slide hands under skin, carefully loosening skin on breasts and thighs. Spread butter mixture, about 1 tablespoon at a time, between loosened skin and meat, taking care not to tear skin. Rub hands over skin to spread mixture into crevices.
Season chicken (inside and out) with salt and pepper, then tie legs together with kitchen string. In a large bowl, toss potatoes with oil, 1/2 teaspoon salt, and enough pepper to coat well. Cut reserved lemon into quarters and set 3 aside.
Heat roasting pan in oven for 10 minutes. Remove; then put potatoes and any oil left in bowl into pan, keeping potatoes in a single layer and pushed to edges to make room for chicken. Place chicken in pan, breast-side up.
Roast chicken for 20 minutes, then remove pan from oven and turn bird breast-side down. Continue to roast for 20 more minutes, then remove pan from oven and turn bird breast-side up again. Sprinkle parsley over potatoes, then stir to coat with pan drippings. Squeeze reserved lemon over chicken and put rinds into pan. Continue to roast until juices of chicken run clear when thigh is pierced with a fork, or an instant-read thermometer inserted in breast reaches 160 °F, 20 to 30 minutes.
Remove pan from oven; let chicken rest for 15 minutes before transferring to a cutting board. Let rest for 5 more minutes, then carve. Spoon pan juices over chicken; serve with potatoes and roasted lemon.