Golden Brown & Delicious: The Perfect Roast Chicken!

Ingredients

• 1.7 to 2.5 kg whole chicken
• 4 to 6 potatoes, washed and peeled
• ¼ cup olive oil
• 80 grams unsalted butter
• 1 ½ tsp chicken spice blend
• ½ tsp salt and pepper (to taste)
• Zest of 1 small lemon
• Juice of 1 zested lemon
• 2 sprigs fresh rosemary
• 1 cup white wine, stock, or water
• 2 tbsp melted butter (for basting)

For the Potato Mix:

• 3 tbsp olive oil
• 2 tbsp melted butter
• ½ tsp garlic and herb spice
• ½ tsp vegetable spice
• ¼ tsp salt and pepper

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Instructions

1. Prep the Chicken:

   • Remove the chicken from the refrigerator 30 minutes before cooking.
   • Preheat the oven to 220°C (428°F) and position the rack in the middle.

2. Prepare the Potatoes:

   • Drain and dry the potatoes with a kitchen cloth.
   • In a bowl, mix 3 tbsp olive oil, 2 tbsp melted butter, ½ tsp garlic and herb spice, ½ tsp vegetable spice, and ¼ tsp salt and pepper. Coat the potatoes well and set aside.

3. Mix the Marinade:

   • In a bowl, combine 80 grams unsalted butter, ¼ cup olive oil, 1 ½ tsp chicken spice, ½ tsp salt and pepper, lemon zest, and lemon juice.

4. Season the Chicken:

   • Place the chicken in a roasting pan. Use your hands or a brush to coat the chicken with the butter and oil mixture.
   • Gently slide a spoon under the skin to loosen it, then pour some of the marinade under the skin.
   • Stuff the chicken cavity with lemon wedges and rosemary sprigs.
   • Tie the drumsticks together with kitchen string and tuck the wings under the chicken. Season the exterior with additional salt and pepper.

5. Prepare for Roasting:

   • Add the seasoned potatoes around the chicken in the roasting pan.
   • Pour 1 cup of white wine, stock, or water into the pan from the side (avoid pouring over the chicken).
   • Drizzle 2 tbsp melted butter over the top of the chicken.

6. Roast the Chicken:

   • Roast at 220°C (428°F) for 10 minutes, then reduce the temperature to 180°C (356°F) and roast for an additional 1 hour and 10 minutes.
   • Baste the chicken halfway through the first hour and again towards the end using the pan juices.

7. Check for Doneness:

   • The chicken is done when the juices run clear when pierced at the drumstick or body.

8. Rest and Serve:

   • Remove the string from the chicken and serve it with the remaining pan juices drizzled over.
   • Let the chicken rest for 15 minutes, uncovered, to maintain the crisp skin.

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Enjoy your beautifully roasted chicken with delicious herb-seasoned potatoes!