Ingredients
- 1(3 to 4 pound) chicken, rinsed and patted dry
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
- 1/2 cup white wine
- 1 1/2 pounds red potatoes
- 2 tablespoons extra-virgin olive oil
- Juice of 1/2 lemon
Directions
Allow the chicken to rest at room temperature for 30 to 60 minutes.
Preheat the oven to 425 degrees F.
In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.
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By nayeli00
on January 16, 2012
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it is moist and the butter makes it so good and fabalous
;
By Robertainreno
Reno, NV
on January 14, 2012
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This was one of the best roast chickens i have had. Very moist and delicious with a crispy skin. Which my daughter loved. I diced the red potatoes and made them a little smaller so they would cook and be tender but crispy on the outside. Thanks Melissa.
By aradiap
on December 27, 2011
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Wonderful. The skin turned out perfect everything was seasoned to perfection. It was so simple and so good. I could make this any day of the week. And I am using the left-over chicken to make the chicken pot-pie turnovers tonight!
I didn't have the fresh herbs available so I halved the amount called for and used dried-- just mixed them into the softened butter along with the garlic. I read a previous reviewer's concern about the temp being 160F in the recipe. I found that the temp went up (abt 10 degrees as the chicken rested and the chicken was done thoroughly at that temp. But all chickens/ovens/pans are different-- I think that had I kept roasting the chicken until it the thermometer read 180F I would have had a very dry bird on my hands. So I suppose use your own best judgement on that. :-
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