German Herb-Roasted Chicken with Fluffy Potato Dumplings

1.Preheat your oven to 425°F (220°C).

2.In a small bowl, mix together olive oil, salt, black pepper, garlic powder, onion powder, thyme, rosemary, and parsley to create a herb paste.

3.Rub the herb paste all over the chicken, including under the skin for maximum flavor.

4.Stuff the cavity of the chicken with the halved lemon to infuse it with citrus flavor during roasting.

5.Place the chicken breast-side up in a roasting pan and pour chicken broth around it.

6.Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crisp. Baste the chicken with the broth every 30 minutes.

7.While the chicken is roasting, prepare the potato dumplings. Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

8.Mash the potatoes in a large bowl, then add flour, egg, salt, and nutmeg. Mix until a dough forms, being careful not to overwork it.

9.Bring a large pot of salted water to a boil. Shape the potato mixture into small balls, about the size of a golf ball.

10.Once the water is boiling, drop the dumplings in batches into the pot. Cook until they float to the surface, about 5-7 minutes. Remove with a slotted spoon and set aside.

11.Once the chicken is done, let it rest for 10-15 minutes before carving. Serve the juicy chicken alongside the fluffy potato dumplings, drizzled with the pan juices.