Pat the whole chicken dry with paper towels to achieve crispy skin.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, salt, and pepper.
Rub the lemon-herb mixture all over the chicken, including under the skin where possible, for deep flavor.
Chop the potatoes into evenly sized wedges for uniform roasting.
Toss the potato wedges in the remaining lemon-herb mixture to coat thoroughly.
Spread the potatoes out in a single layer on a large rimmed baking sheet.
Place the seasoned chicken breast-side up in the center of the baking sheet, nestling the potatoes around it.
Roast in a preheated oven at 425°F (220°C) for about 1 hour and 15 minutes, or until the internal temperature of the chicken’s thickest part reaches 165°F (74°C) and potatoes are golden and tender.
Remove the pan from the oven and let the chicken rest for 10-15 minutes before carving to keep juices locked in.
Garnish with fresh herbs like parsley or thyme for extra aroma and color.
Carve the chicken and serve alongside the roasted potatoes. Enjoy your vibrant, lemon-herb infused meal!
