1 pint cherry tomatoes
1 bulb garlic broken into cloves
1 lb. white potatoes, large diced
Steamed broccoli (See earlier recipe blog)
Preheat oven to 425 degrees. Rinse and pat chicken dry. Set aside.
In a blender or Cuisinart add basil, half of oregano, thyme, and sprig of rosemary, salt and pepper. Pulse a few times to blend then add 2 tbsp. olive oil and continue until fully mixed.
In a roasting pan, (ideally with a rack) spread tomatoes and garlic cloves. Then cover with roasting rack (or lay on top if no rack). Add about 2 cups of water to help steam the bird.
Coat the entire chicken with marinade. Then, stab lemons gently with a knife and fill them into the chicken cavity.
Cook for about 1.5 hours. Check to ensure internal temperature is 160 when removing from oven. It will carry-over cook to 165 while resting on cutting board.
While chicken is in oven, prep potatoes and toss with remaining herbs and oil. Roast in oven for 20-25 mins towards end of cooking chicken. Toss potatoes with tomatoes and garlic in chicken roasting pan right before serving.
Enjoy with steamed broccoli!