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There are many ways to make roasted chicken and, because of its simplicity, it makes a difference which one you choose. My roasted chicken has a skin that cracks under your teeth and a juicy interior swells with herby flavors, yet still tastes like unadulterated chicken. I’m noshing on it right out of the fridge. This recipe also features Jordan’s Million Dollar Potato Dollars, the name of which, grossly discounts them.

Ingredients:

  • Whole chicken
  • Thyme
  • Rosemary
  • Losher salt
  • 1 lemon
  • Sage
  • 1 stick of butter
  • Garlic cloves
  • Black pepper
  • Red Potatoes (you can also use yukon gold)
  • Thermometer, tin foil, non-stick cooking spray

Preheat the oven to 450 degrees. Pull the giblets out of the chicken and pat the whole thing dry with paper towels. With half the thyme sprigs, pull the leaves off the stem and roughly chop. Do the same with half the rosemary sprigs.

1. Sprinkle kosher salt inside the chicken’s cavity. Stuff in half a lemon and a few sprigs of rosemary and thyme. Put most of the sage in whole. With Butcher’s twine, wrap the legs so that the bones are touching. Cross around the back  and tie the wings in nice and tight. There is no set formula like origami.
2. Take room-temperature butter and warm it in a pan while mixing in the chopped herbs, a few cloves of minced garlic, and the rest of the lemon juice. Sprinkle kosher salt and freshly ground black pepper on the entire bird—don’t miss any nook or cranny. Drizzle half the herb butter on the bird and rub it in gently.
3. Thinly slice the potatoes (about 1/8 in.). Chop the extra sage and add it to the remaining butter and coat the potatoes in a mixing bowl with salt and pepper. We put some lemon zest in too. Might as well.
4. In a large pyrex casserole, roast the bird for about one hour and 10 minutes, until the internal temperature in the center of the thickest part of the breast reaches 160 degrees (while you are checking temperatures periodically, use a spoon to baste the chicken with its own juices). I also put chopped carrots in as well. Your thermometer should not read a lower number on any part of the chicken.
5. Cover a sheet pan with foil and spray with non-stick cooking spray. Cook the potatoes for 25-30 minutes, flipping halfway through.
6. Remove the chicken from the oven and allow it to rest so the juices redistribute. The internal temperature will rise to 165 degrees. If your chicken is the desired brown color before it’s done and you have time, turn down the temperature and allow it to cook low and slow on 350 degrees.

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