Roasted chicken on a bed of cubed potatoes, with plenty of butter, thyme, rosemary and garlic… Yum! This is one of our favorite go-to meals and we eat it all year long. If you don’t know much about cooking, don’t worry! I’ve taken tons of pictures to walk you through it step-by-step.
I’m going to be honest and tell you that I NEVER measure. For you ladies (or gentlemen) who are new to cooking I’ll do my best to guestimate for you. 🙂
- Chicken, any size (free-range from a small farm is best)
- Potatoes, 1 to 2 pounds (we like “new” potatoes, which are just small, young potatoes)
- 1/2 to 1 cup of butter, room temperature (from grass-fed cows, if possible)
- 6 to 8 cloves of garlic, chopped or minced
- 2 tablespoons fresh thyme, chopped (or 1 1/2 tablespoon dried)
- 3 tablespoons fresh rosemary, chopped (or 2 tablespoons dried)
- 2 teaspoons Celtic sea salt
- pepper, if desired
- Wash and cube the potatoes into 1 to 1 1/2 inch cubes. Put them into a large casserole dish.
- Mix the butter, garlic, rosemary, thyme and salt in a bowl.
- Gently slid your fingers between the meat and skin of the chicken, starting at the neck area. This will allow you to separate the skin from the chicken and get the butter under the skin. Be sure to go as far back and to the sides as you can!
- Put half of the garlic-herb butter under the skin and smear it all around.
- Melt the other half of the butter and pour it over the potatoes. Toss the potatoes by hand and make sure to get them all thoroughly coated.
- Place the chicken on top of the potatoes and cook at 350 degrees Fahrenheit until internal temperature reaches at least 165 degrees (this could take anywhere from one to two hours).
*Alternative: If you would like some fabulous mashed potatoes, just follow all of the instructions above, but add a cup of chicken broth to the casserole dish before baking. When the chicken is cooked, remove the potatoes and all the juices to a bowl and mash them. The flavor is unbeatable!