My BigMouth Blog | A Blog by Jason Glover

Lemon Roasted Chicken with Potatoes

Make this dish anytime you want… And amaze your family with and incredibly juicy mouthful of lemon chicken! I love this dish because its easy to make and tastes super yummy, plus once you get all your prep done (15 minutes) and you slap this bird into the oven you’ll have 1 hour of free time to kick around to do whatever you want while you wait! Play some catch with your kid, or sit and watch the game with a beverage in hand!!! Have fun with this one! Your family will request it again and again!


  • 1 Whole Chicken
  • 1 Whole Lemon
  • Rosemary 4-5 Fresh Sprigs
  • Olive Oil
  • 1/4 Tsp Kosher Salt
  • 1/4 Tsp Fresh Cracked Pepper
  • Small metal skewers 3 or 4 for closing the chicken up
  • Cooking Twine
  • Fingerling Potatoes – small bag


Preheat your oven to 400*

Prep: 15 Minutes

Wash your chicken with water and rinse out the inside of it and throw away the end trails of the chicken. Dry off your chicken with papers towels.

Put about a ¼ teaspoon of the salt and pepper inside the chicken.

Cut your lemon into half and put them inside the chicken giving them a slight squeeze too.

Take the whole rosemary on the sprig and shove that in with the lemon inside the chicken.

Now take 1 of your skewers and sew up the opening of the chicken so there isn’t an opening.

Take 2 more skewers and pin the wings up so they don’t fall down to the side.

Take a long piece of cooking rope and tie the legs together so they are up.

Put the chicken in a large glass pyrex cooking dish. Set aside.

Fingerling Potatoes: Wash & dry them and put them in the same Pyrex dish with the Chicken & evenly distribute.

Pour a little of the Olive Oil over the Potatoes and Chicken… Not to much you don’t want everything to burn up….

Put some Salt and Pepper on top of the Chicken & Potatoes  too…

You are done with your prep!

Put your dish in the oven for 1 hour… Done!

Pull it out of the oven and start cutting it up and serve!