Lunch: Roast Lemon Chicken with Shallots and Potatoes Recipe | MyRecipes

Notes: Large roasting chickens tend to have more flavor than smaller "fryers"; many meat departments will order them. Kosher chickens larger than 4 pounds can be difficult to find. You can order them online, or you can roast two 3- to 3 1/2-pound chickens

This recipe includes superfoods such as:

Lemon

Health benefits of Roast Lemon Chicken with Shallots and Potatoes Recipe | MyRecipes

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.

Ingredients

1 chicken (6 to 7 lb.)
2 lemons (12 oz. total), rinsed
1/2 cup lightly packed fresh sage leaves
2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 pounds Yukon Gold potatoes (about 1 in. wide; halve or quarter if larger), scrubbed
1 pound shallots (each about 1 1/2 in. wide), peeled

Instructions

Remove and discard giblets and lumps of fat from chicken. Rinse bird inside and out; pat dry. If desired, fold wing tips under first joint and tie drumstick ends together. Set breast side up on a V-shaped rack in an 11- by 17-inch roasting pan. Squeeze juice from half of 1 lemon, reserving remaining half. Thinly slice other lemon.
Starting at the neck, gently ease your fingers under chicken skin to loosen it over breast. Push 4 to 6 lemon slices and 6 to 8 sage leaves under skin. Place remaining lemon slices, reserved lemon half, and remaining sage leaves in body cavity.
In a small bowl, mix 1 tablespoon of the lemon juice, olive oil, paprika, cumin, salt, and pepper. Rub about half this mixture evenly over chicken.
In a bowl, mix potatoes and shallots with remaining paprika mixture until well combined. Distribute vegetables around chicken in pan.
Roast in a 425 ° oven, stirring vegetables after about 45 minutes (add 1/4 cup water if pan begins to scorch), until potatoes are tender when pierced and a thermometer reaches 170 ° when inserted through the thickest part of breast to the bone and 180 ° when inserted through thickest part of thigh at joint, 1 1/4 to 1 1/2 hours. (If chicken is done before potatoes, return pan with vegetables to oven and continue to cook while chicken rests in step 6.)
With a carving fork, lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter. Arrange vegetables around chicken. Let rest in a warm place about 15 minutes. Carve chicken and serve.