Roasted Herb Chicken with Baby Potatoes

This is such a wonderful dish for a nice family meal. The chicken is roasted to perfection and it comes out nice and juicy, while the potatoes are tender and full of flavor.  Great dish!  Enjoy!

Ingredients:

For Chicken:

-4 Tbs butter, at room temperature

-2 garlic cloves, minced

-1 Tbs dry rosemary

-1 Tbs dry thyme

-1 tsp salt

-1 tsp pepper

-1 (3-4 lbs) whole chicken, rinsed and patted dry

-1/2 cup chicken broth

For Potatoes:

-1.5 lbs baby potatoes, cleaned and halved

-2 Tbs extra virgin olive oil

-1 tsp salt

-1 tsp pepper

Directions:
Preheat oven to 425 F.

In a small bowl, mix the soft butter, garlic, rosemary, thyme, salt and pepper.  Mix well and rub half of it all over the chicken, including under the skin.

Pour chicken broth in roasting pan.

Place chicken breast side down in prepared pan.  Roast for 30 minutes.

Remove pan from oven.  Carefully flip the chicken over with the breast up.  Rub remaining butter mixture all over the front of the chicken.

In a large bowl, combine the potatoes with the oil, salt and pepper.  Mix very well, then place potatoes all around the chicken.

Lower the heat on the oven to 325 F. Place chicken and potatoes in oven and roast for 80-90 minutes or until chicken is cooked through.

Remove pan from oven.  Remove chicken onto serving platter and let it rest for 10-15 minutes before carving.

Also, remove potatoes onto serving bowl.

Enjoy!