Herb Roasted Chicken and Baby Red Potatoes
How to cook the perfect juicy whole chicken with red potatoes, a complete meal in one pan!
Servings: 6 servings
Equipment
- Roasting pan
- butchers twine
Ingredients
- 1 4-6 pound whole young chicken
- 6 tbsp. butter
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh chives, mined
- 2 tbsp. minced garlic
- 2 tbsp. sea salt
- 1 tsp pepper
- 4 slices sourdough bread I like to use cibatta rolls too sometimes
- 1 lemon, thick slices
- 1 1-2 pound bad of baby red potatoes, cut in half
- 1/2 cup turkey or chicken stock
Instructions
- Pre heat the oven to 450°
- In a large enough roasting pan to hold the chicken and potatoes, add the whole bird, breast side up. Make sure you have removed any insides that may have been left in by the butcher
- In a medium bowl combine the butter, herbs, garlic, and 1 1/2 tbsp. of salt. Mix well. Reserve 2 tbsp. for the bread crumbs.
- Loosen up the skin on the chicken breast. Using your fingers gently separate the skin from the breast enough to get your fingers under it. Using all but about 2 tbsp. of the butter herb blend, gently push and spread the butter under the skin and onto the breasts. Coat well from the back to front.
- Now toss the bread crumbs in the bowl with the remaining butter.
- Stuff the bread into the cavity of the bird.
- Truss or tie the legs together.
- Lay breast side up in the pan and place the potatoes around it. Add the lemon slices. Drizzle a bit of olive oil on the potatoes. Sprinkle the potatoes with the remaining 1/2 tbsp. of sea salt and 1 tsp pepper.
- On the 3rd rack of the oven slide the roasting pan in and bake for 25-30 minutes.
- After time is up, pour the stock over the chicken and into the pan. Roast for 25-30 minutes more.
- After time is up, baste the chicken with the juices. If you need to add a little more stock do so. At this point create a tin foil tent on the top of the pan as to not burn the breast but keep roasting evenly.
- Cook for 15- 20 minutes more. Check the temp in the thickest part of the thigh. Thermometer should read 165°
- Pull the bird out and let it rest for 10-15 minutes with foil on.
- Baste the bird with the pan juices, pull/cut apart and serve with the potatoes and stuffing. Drizzle the chicken with the pan juices on the serving plate.
- ENJOY!
