ingredients      Serves 4-6

8 Tbsp Kosher salt
2 twigs fresh rosemary
3 lemon slices, plus ½ lemon, divided
3 large garlic cloves, smashed and peeled
1 Tbsp whole peppercorns
3 bay leaves
1 5lb whole chicken
¼ cup butter
2-3 lb small white or yellow potatoes, halved
3 shallots, peeled and quartered
2 tsp finely minced fresh garlic
1/3 cup olive oil
3 Tbsp Lemon juice
2 Tbsp fresh oregano leaves


In a large bowl, combine salt, rosemary, lemon, garlic, peppercorns and bay leaves. Add 8 cups of cold water and stir to dissolve the salt. Place the chicken in the water, cover, and refrigerate for 8 hours and up to 12 hours.

Heat oven to 500°F.

Remove chicken from brine and pat dry with a clean tea towel. Place the chicken in a roasting pan place the butter and lemon half inside the cavity. Brush the whole chicken generously with LIGHTHOUSE  LEMON BUTTER SAUCE. Cover loosely with aluminum foil and roast until chicken is browned and cooked through, 75 to 90 minutes. A few times during roasting, remove aluminum and brush with more LIGHTHOUSE  LEMON BUTTER SAUCE. Baste with the butter that is accumulating in the pan. Chicken is done when the internal temperature reaches 170°F. Let the chicken rest for 15 minutes before serving.

Lower oven temperature to 400°F. Line a large rimmed sheet pan with parchment paper.

While chicken is roasting, bring a large pot of salted water to a boil. Add the potatoes and shallots and boil for 10 minutes. Drain well. Toss potatoes and shallots with the garlic, olive oil and lemon juice. Season with salt and pepper. Roast until vegetables are tender and nicely browned, about 30 minutes, tossing occasionally. Toss immediately with the fresh oregano leaves.

Carve the chicken and serve with potatoes and steamed green vegetables.

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