Step 1

Preheat the oven to 350°F. Place the chicken breast-side up on a rack in a roasting pan. Season the chicken with salt, pepper and half of the oregano. Arrange the potatoes around the chicken, and sprinkle them with salt, pepper and the remaining oregano. Pour the melted butter and lemon juice over the chicken and potatoes. Add the chicken broth to the pan.

Step 2

Bake, uncovered, for 2 hours to 2 hours 30 minutes or until a thermometer inserted in the thigh reads 170°, basting the chicken frequently with the pan drippings.

Step 3

Remove the chicken from the oven and tent it with foil. Let the chicken rest for 15 minutes. Then, carve the chicken. Editor’s Tip: If you’re new to roasting a whole chicken, check out our guide for how to carve a chicken. You got this!

Step 4

If you want to make gravy, skim the fat and discard it. Thicken the leftover drippings to make gravy, and serve it with the chicken. Editor’s Tip: The pan drippings make an excellent sauce. There are several ways to thicken gravy, including with flour, with cornstarch and with gluten-free alternatives like arrowroot and potato starch.