Roasted Chicken with Fingerling Potatoes – Printable Recipe

Ingredients

• 1 whole chicken (usually around 5 lbs)
• ½ stick softened butter
• Coarse Kosher salt
• Cracked pepper
• Garlic powder
• Onion powder
• 3 sprigs of fresh rosemary
• A handful of fresh thyme still on the stem
• 1 lemon – half thinly sliced, half intact
• Fingerling potatoes

Instructions

1. Preheat your oven to 400 degrees.
2. Pat the chicken completely dry with paper towels. Carefully separate the skin from the flesh with your fingers. Using your hands, spread the softened butter underneath the skin and all over the exterior of the bird. Liberally season the entire bird with salt, pepper, garlic powder and onion powder, making sure to get underneath the skin.
3. Arrange the lemon slices underneath the skin so that they aren’t overlapping and place a spring of rosemary and a few sprigs of thyme on top of the lemon.
4. Place the prepared bird in a deep roasting pan with a rack in the middle and tuck the wings underneath the body. Squeeze half a lemon all over the bird and place it in the cavity of the bird along with 2 sprigs of rosemary, some thyme and any remaining lemon slices.
5. Arrange the potatoes around the bottom of the pan and place in the oven. Cook the bird until the internal temperature reaches 165 degrees (approximately 20 minutes per pound).
6. Remove the roasting pan mid-way through cooking to stir the potatoes at the bottom of the pan with a spatula or wooden spoon. Also check to determine if the chicken skin is browning too quickly. If it is, loosely tent the bird with foil before returning to the oven to finish roasting.
7. When the internal temperature of the chicken reaches 165 degrees, remove from oven and transfer the roasted bird to a carving board. Allow the chicken to rest for 15 minutes before carving so the juices can redistribute.
8. Using your spatula, move the potatoes all around the bottom of the pan to coat them in the cooked chicken juices and melted butter. Generously sprinkle salt, fresh cracked pepper, and fresh thyme on top.
9. Serve the potatoes alongside the chicken and with a dollop of sour cream if desired. Make sure to eat the lemon slices that cooked with the bird underneath the skin – they are delicious!!

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