The best roast chicken: juicy meat, crispy skin, all cooked on a bed of lemony potatoes and sweet caramelized onions
For the chicken:
For the lemony potatoes
For serving, optional:
One to three days before you plan on roasting the chicken:
When you’re ready to cook the chicken:
If your potatoes aren’t quite tender, you can remove the chicken to a cutting board to rest and return the potatoes to the oven.
Either way, allow the chicken to rest, loosely covered with foil, for 10 minutes before carving and serving.
Salt is the only real requirement here. Feel free to use whatever flavor combo you love most. I use something different almost every time, depending on my mood. I do recommend getting yourself some sumac if you don’t already have some, though. I get mine from Oaktown Spice Shop
Find it online: https://www.zenbelly.com/the-best-roast-chicken/