It’s true; the way to a man’s heart is through his stomach.  Seriously!  This is the first meal I ever cooked for my husband Jeff and I can still hear him saying “you’re a really good cook… you’re a keeper”.

It’s my go to recipe when I’m cooking for a large group and want to make something incredibly simple and tasty.  This recipe has been on the menu my entire life.  I grew up eating this Greek style lemon & herb chicken with potatoes once a week and it seemed that every kid on the block would show up on that evening.  My Mother always knew to make extra.

I’ve even heard Howard Stern’s wife, Beth Ostrosky Stern refer to this recipe as the “Engagement Dinner” on the Rachel Ray show.

And we lived happily ever after!

Fresh herb roasted chicken & potatoes

Here’s what you’ll need…   Roasting pan, Oven Temp: 350 degrees, Bake time: 50 minutes.

1 whole Chicken or (cut whole chicken)

3 Garlic Cloves

6 sprigs of Italian Oregano

6 sprigs of Fresh Sage

6 sprigs of Rosemary

1 Lemon

½ Stick of Salted Butter

½ Cup Olive Oil

1 Cup of Chicken Stock

1 Teaspoon Salt

1 Teaspoon Pepper

6 Medium Potatoes

Preheat oven to 450.

Clean chicken and place in roasting pan.  Peel potatoes add to chicken in the roasting pan.  Peel garlic and slice into quarter pieces and set aside.

Clean herbs, oregano, sage and rosemary and set aside.  Cut butter into ½ slices and begin rubbing under the skin of the chicken, take the garlic and three sprigs each of each of the herbs and place under the skin of chicken.

Place the remaining herb sprigs in roasting pan and sprinkle salt and pepper onto the chicken and potatoes.  Add olive oil and chicken stock to the roasting pan.

Cut lemon in half and squeeze onto chicken and potatoes.  Tent the roasting pan with a piece of foil and place in oven.

Check every twenty minutes and base the chicken and potatoes with juices. 10 minutes prior to removing from oven remove foil so potatoes and chicken get a golden slightly crispy color.

Plate & serve immediately!