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

Herb-Glazed 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: 750
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Pat the chicken completely dry with paper towels to ensure a crisp skin.
  3. In a small bowl, combine the softened butter, minced garlic, and half of the chopped rosemary and thyme.
  4. Carefully loosen the skin over the chicken breast and rub the herb butter mixture underneath the skin and over the exterior.
  5. Season the entire chicken generously with salt and pepper, then place the lemon halves inside the cavity.
  6. In a separate bowl, toss the halved baby potatoes with olive oil, the remaining herbs, salt, and pepper.
  7. Place the chicken in the center of a large roasting pan and arrange the potatoes in a single layer around it.
  8. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
  9. Remove from the oven and allow the chicken to rest for 15 minutes before carving to retain juices.