Potatoes That Taste Better Than The Chicken

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 6 tablespoons unsalted butter
• 6 tablespoons grapeseed oil
• 2 lbs yukon gold potatoes, peeled and cut into 1-inch pieces
• 3 lbs whole chickens, wings removed
• coarse salt
• pepper, freshly ground
• 1 chicken liver
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 head garlic, halved crosswise
• fleur de sel, for serving

Recipe

• 1 preheat oven to 450 degrees.
• 2 butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil.
• 3 place potatoes in a single layer in roasting pan.
• 4 season chicken inside and out with salt and pepper.
• 5 place liver, rosemary, thyme, and garlic inside cavity of chicken.
• 6 using kitchen twine, tie legs together to enclose.
• 7 rub chicken with remaining 3 tablespoons each of butter and oil.
• 8 place chicken on top of potatoes on one of its sides.
• 9 transfer roasting pan to oven and roast for 20 minutes.
• 10 turn chicken onto its other side and continue roasting 20 minutes more.
• 11 turn chicken, breast side up, and add 2 tablespoons water to pan.
• 12 continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10 to 20 minutes more.
• 13 carve chicken in roasting pan allowing the juices to combine with the potatoes.
• 14 serve from the roasting pan, spooning pan juices over potatoes.
• 15 sprinkle with fleur de sel.