Roasted chicken with pan-roasted potatoes
- 1 whole Heritage Breed Free Range Chicken, washed inside and out and patted dry
- Kosher salt
- Freshly cracked black pepper
- ½ onion
- ½ lemon
- Fresh herb stems, from parsley and/or cilantro, for example
- Olive oil
- 2 cups assorted new potatoes (fingerlings, tiny white and purple potatoes, etc.), washed, dried and halved
- Pre-heat an oven to 425°F (alternatively, you can rotisserie the bird on a grill).
- Season the inside of the bird with salt and pepper and then stuff with the onion and lemon halves and any fresh herb stems you have on hand. Season the exterior liberally with salt, pepper and rub with olive oil (you can also make a slurry of spices like chipotle chile, cumin or thyme, and cumin, add freshly minced garlic and blend with enough olive oil to make a paste; rub all over the bird’s skin with this).
- Place chicken on a roasting rack and put into a roasting pan. Toss potatoes with olive oil and scatter around the rack. Place roasting pan in the oven and roast for 10 minutes. Pull the pan, toss around the potatoes using a wooden spoon or spatula, and lower the heat to 325°F. Return the pan to the oven and continue roasting about 30 minutes. Check the temperature, carefully inserting the probe in the meat only, without touching bone; the breast and leg must reach 160°F to be done. Remove the bird from the oven and rest 15 minutes to redistribute the juices. Serve with roasted potatoes.