I make this roast chicken over and over again! The most delicious recipe I know!

Lemon, rosemary, herbes de Provence — some combinations don’t need reinventing. This whole roast chicken bakes low and slow until the skin turns deep golden and the juices run clear, while potatoes underneath catch every drop of flavor. Slice into it, and the meat is so tender it practically slides off the bone. Serve it with a bright, fresh vegetable salad on the side — and you’ve got the kind of dinner that fills the house with that unmistakable roast chicken aroma and brings everyone straight to the kitchen. 🧑‍🍳 INGREDIENTS: Main: Whole chicken – 2 kg (4.4 lb) Potatoes – 4 pcs (800 g / 1.8 lb) Onion – 1 pc (120 g / 4.2 oz) Tomato – 1 pc (150 g / 5.3 oz) Garlic – 3 cloves Lemon – 1 pc Lemon juice – 1 tbsp (15 ml / 0.5 fl oz) Butter – 20 g (0.7 oz) Rosemary – 1 tsp (1 g) Garlic powder – 1/2 tsp (1.5 g) Sweet paprika powder – 1 tsp (3 g) Salt – to taste Black pepper – to taste Olive oil – 1 tbsp (15 ml / 0.5 fl oz) Salad: Cabbage – 1/4 head (300 g / 10.6 oz) Carrot – 1 pc (120 g / 4.2 oz) Green bell pepper – 1/2 pc (75 g / 2.6 oz) Red bell pepper – 1/2 pc (75 g / 2.6 oz) Garlic powder – 1/2 tsp (1.5 g) Herbes de Provence – 1/2 tsp (0.5 g) Parsley – 10 g (0.35 oz) Salt – to taste Black pepper – to taste Olive oil – 1 tbsp (15 ml / 0.5 fl oz) 💬 What’s your secret to a perfect roast chicken — do you have a trick you swear by? Share it below! 👍 If this golden bird made you hungry, a like tells me everything I need to know! 🔔 Subscribe to Homemade Way — classic recipes, made with love, every single week. Some things just taste better homemade. ❤️