Preparation time: 15 mins (plus 40 minutes to rest)
Cooking time: 1 hour, 15 mins
3-to4-pound roasting chicken rinsed and patted dry
4 tablespoons unsalted butter at room temperature
2 tablespoons minced fresh rosemary
2 tablespoon minced fresh thyme
1 garlic clove, finely minced or pressed through a garlic press
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1/2 cup dry white wine
1 /12 pounds red potatoes, quartered
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
1. Place the chicken on a cutting board and let it rest at room temperature for 30 to 60 minutes (this will help it cook evenly). Preheat the oven to 425 degrees F.
2. In a small bowl, mix together the butter, rosemary, thyme, garlic, 1/2 teaspoon of the salt and a half teas spoon of pepper. Rub 3 tablespoon of herbed butter over the chicken skin and then use your fingers to slide about 1 tablespoon of herbed butter underneath the skin of the breast. Tuck the wings behind the chicken’s back and using kitchen twine, tie together the ends of the drumsticks.
3. Pour the wine into a small roasting pan or flame-safe baking dish, such as a ceramic baking dish. Place the chicken in the pan, breast side down, and roast for 15 minutes.
4. Remove the roasting pan from the oven and transfer the chicken, breast side up, to a plate. Add the potatoes to the bottom of the pan and toss them with the remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and the olive oil. Slide the chicken on a top of the potatoes and use a silicone brush or a knife to spread the remaining herbed butter over the chicken.
5. Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh (not touching the bone)reads 160 degrees F., about 1 hour more. Take the pan out of the oven, transfer the chicken to the cutting board, and let it rest for 10 minutes before carving and arranging on a platter. Place the potatoes around the chicken on the serving platter.
6. While the chicken rests, make the sauce. Place the roasting pan on the stovetop over medium-high heat. Pour in the lemon juice and use a wooden spoon to stir and scrape up any bits stuck to the bottom (add up to 1/4 cup water if the pan seems dry). Continue to cook the sauce, stirring often, until it comes to a boil. Turn off the heat and drizzle the sauce over the chicken and potatoes.