Lemon Roasted Chicken and Mayo-less Potato Salad
Prep time
Cook time
Total time
Serves: 4-6 servings
For the Lemon Roasted Chicken:
  • 1 whole 3-5 pound chicken, cleaned
  • 3-4 tablespoons olive oil
  • 2 tablespoons salt and 1½ tablespoons pepper
  • 1 lemon, zested and juiced (keep your lemon halves!)
  • 8(ish) sprigs of Rosemary (you can certainly use more if you like)
  • 4 cloves of garlic
For the German Potato Salad:
  • 2 pounds potatoes, unpeeled and washed well
  • 1 tablespoon kosher salt
  • 8 strips of bacon, cut cross-wise into 1-inch pieces
  • 1 onion, chopped
  • ½ teaspoon sugar
  • ½ cup white vinegar
  • 1 tablespoon German-style mustard
  • ¼ teaspoon black pepper
  • ¼ cup dried or fresh parsley
For the Lemon Roasted Chicken:
  1. Clean your chicken very well. Preheat your oven to 350 degrees F.
  2. Rub your olive oil and lemon juice into the chicken, then rub the salt, pepper, lemon zest, rosemary, and garlic into the chicken. Stuff your lemon halves and some rosemary into the cavity of the chicken (you can pour some lemon juice into the chicken, as well).
  3. Cook your chicken for an hour and a half or until no longer pink. Allow to sit for a few minutes before cutting/serving. Serves 4.
For the German Potato Salad:
  1. Quarter or halve your potatoes, depending on their size. Place them in a pot with one tablespoon of salt and just enough water to cover them, and bring the water to a boil. Reduce the heat and allow potatoes to cook until tender, about 10 minutes.
  2. While the potatoes cook, fry the bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Transfer the bacon to a towel-lined plate and reserve ¼ cup of the bacon grease.
  3. Reserve ½ cup of the potato water, and drain the potatoes. Return them to the pot and toss them over heat a bit to get rid of any excess water, then cover them to keep warm.
  4. Add your chopped onion to the skillet with the grease and cook until softened, about 5 minutes. Stir in your sugar until it's dissolved, then add your vinegar and reserved potato water. Simmer until the mixture has reduced to about 1 cup, for 3-5 minutes. Take the mixture off the heat and whisk in your mustard and pepper.
  5. Add the onion mixture and bacon to the potatoes and toss to coat. Salt to taste and serve warm or cold, depending in your preference.
Adapted From
German Potato Salad from 24 Boxes
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2008/10/20/lemon-roasted-chicken-and-mayo-less-potato-salad/