Recipe : Potatoes That Taste Better Than the Chicken!

This recipe is adapted from Martha's recipe.

You will need:
1 - 2 to 3 1/2 lb whole chicken
2 lb Yukon Gold potatoes
6 tbsp butter
6 tbsp olive oil
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 head garlic, pulled apart
salt and pepper

Kitchen twine (I used Food Loops)

Preheat oven to 450 degrees.

Butter a roasting pan with 3 tbsp butter then 3 tbsp olive oil.  I love, Love, LOVE my bright red Martha Stewart Dutch oven!

Clean and peel 2 lbs. Yukon Gold potatoes, and cut into 1" pieces.  Place into the bottom of the pan.

Remove giblet packet from chicken (if included) and rinse inside and outside of chicken.  Pat dry.  Salt and pepper inside of cavity.  Place garlic, rosemary and thyme inside cavity and truss. 

Rub entire chicken with 3 tbsp butter then 3 tbsp olive oil.  Season outside of bird with salt and pepper.  Put chicken on one side and roast for 20 minutes.  

Turn over onto the other side and roast for 20 minutes more.  Turn over with breast side up, add 1/4 c water and roast 20-30 minutes more, until a meat thermometer registers 165 degrees.

Let rest 10 minutes before carving.

Notes :  I completely forgot to get fresh rosemary and thyme at the store, so I used 2 tbsp rosemary leaves and 1 tsp ground thyme. 

The potatoes really ARE better than the chicken - little nuggets of crispy, crunchy gold.  YUM!