Classic Herb-Rubbed Rotisserie-Style Chicken with Roasted Potatoes and Green Beans

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Classic Herb-Rubbed Rotisserie-Style Chicken

1. Pat the 4-pound whole chicken completely dry with paper towels, including the cavity. 3 min
2. Mince 4 garlic cloves and finely chop 1 tablespoon fresh rosemary and 1 tablespoon fresh thyme. 5 min
3. In a small bowl, combine the minced garlic, rosemary, thyme, 1 teaspoon smoked paprika, 1 teaspoon onion powder, ½ teaspoon garlic powder, 1½ teaspoons kosher salt, and ¾ teaspoon black pepper with 2 tablespoons softened butter and 2 tablespoons olive oil to form a paste. 4 min
4. Rub the herb paste all over the chicken — under the skin over the breasts, all over the outside, and inside the cavity. 4 min
5. Stuff the cavity with the halved lemon and quartered yellow onion. 2 min
6. Preheat the oven to 425°F and position a rack in the lower-middle. 15 min
7. Place the chicken breast-side up on a roasting rack set in a roasting pan and roast at 425°F for 60–70 minutes, until the thickest part of the thigh reads 165°F on an instant-read thermometer. 65 min
8. Transfer the chicken to a cutting board and rest, loosely tented with foil, for 10 minutes before carving. 10 min
9. Carve the chicken and arrange on a platter, spooning any pan juices over the top before serving. 5 min

Garlic Roasted Potatoesbase

1. Halve 1½ pounds baby Yukon Gold potatoes and mince 3 garlic cloves and finely chop 1 teaspoon fresh rosemary. 6 min
2. Toss the halved potatoes with 2 tablespoons olive oil, the minced garlic, rosemary, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated. 3 min
3. Spread the potatoes cut-side down in a single layer on a rimmed baking sheet. 2 min
4. Roast at 425°F (alongside the chicken) for 35–40 minutes, flipping once halfway through, until the cut sides are deeply golden and the potatoes are tender when pierced. 38 min
5. Transfer to a serving dish and garnish with 1 tablespoon chopped fresh flat-leaf parsley, if using. 2 min

Lemon-Garlic Green Beansside

1. Trim 1 pound fresh green beans and thinly slice 2 garlic cloves. 5 min
2. Zest ½ teaspoon lemon zest and squeeze 1 tablespoon fresh lemon juice; set aside. 3 min
3. Timing-sensitive step. Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering, then add the sliced garlic and sauté 1 minute until fragrant and just beginning to turn golden. 2 min
4. Timing-sensitive step. Add the green beans to the skillet, season with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper, and sauté 5–6 minutes, tossing frequently, until tender-crisp and lightly blistered. 6 min
5. Remove from heat, add ¼ teaspoon red pepper flakes (optional), drizzle with the lemon juice, and toss with the lemon zest before serving. 2 min