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Whole roasted chicken with herbs and golden baby potatoes in a roasting pan

Herb Garlic Roasted Chicken with Baby Potatoes

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Calories: 680
Ingredients Method

Ingredients
  

  • 1 whole roasting chicken (approximately 4 lbs)
  • 1.5 lbs baby yellow potatoes, halved
  • 4 tablespoons unsalted butter, softened
  • 4 cloves garlic , minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 lemon , halved
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Method
 

  1. Preheat the oven to 425°F (218°C).
  2. Pat the chicken thoroughly dry with paper towels to ensure optimal skin crisping.
  3. In a small mixing bowl, combine the softened butter, minced garlic, rosemary, and thyme to create a compound butter.
  4. Carefully loosen the skin over the breast meat and spread half of the compound butter underneath the skin; rub the remaining butter over the exterior of the chicken.
  5. Season the interior cavity with salt and pepper, then insert the lemon halves.
  6. In a large roasting pan or cast-iron skillet, toss the halved baby potatoes with olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
  7. Place the chicken in the center of the pan, surrounding it with the seasoned potatoes.
  8. Roast for 1 hour and 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
  9. Transfer the chicken to a carving board and allow it to rest for 10 to 15 minutes before serving.