Roasted Lemon & Dill Chicken

1: Preheat oven to 425°F.

2: Remove chicken from the fridge 30 minutes before prepping to allow it to come to room temperature.

3: Pat chicken dry with paper towels and discard the giblets and innards.

4: Season the inside of the cavity heavily with salt and pepper.

5: Rub the chicken with salt and pepper, then stuff with 3-4 lemon quarters, head of garlic, parsley, and dill.

6: Overlap drumsticks and truss legs together, tying wings down for even cooking.

7: Drizzle chicken with olive oil and season the skin generously with salt and pepper.

8: Add potatoes to a large roasting dish with olive oil, salt, pepper, rosemary, garlic cloves, and remaining lemon wedges.

9: Place chicken on top of the potatoes and roast until internal temperature hits 160°F, about 1 hour 15 minutes.

10: Allow chicken to rest for 15 minutes before carving.

11: Squeeze remaining halved lemon over finished chicken and potatoes, garnish with more fresh dill and flaky sea salt.