Herb-Rubbed Roaster

By Potterfan1029

Ingredients

• 1 3 ½- to 4-pound whole broiler-fryer chicken
• ¼ cup olive oil
• 2 tablespoons herbes de Provence
• 1 teaspoon salt or smoked salt
• 1 teaspoon crushed red pepper
• ¾ teaspoon coarsely ground black pepper
• 1 ½ pounds tiny yellow and purple potatoes and/or fingerling potatoes, halved

Details

Servings 6

Preparation

Step 1

1. Remove the neck and giblets from chicken. Rinse chicken; pat dry with paper towels. Skewer neck skin to back; tie legs to tail with 100-percent-cotton string. Twist wings under back. Brush chicken with 2 tablespoons of the olive oil.

2. In a small bowl, stir together herbes de Provence, salt, crushed red pepper, and coarsely ground pepper. Rub 2 tablespoons of the herb mixture onto the bird. Cover the remaining herb mixture; set aside. Place chicken in a large resealable plastic bag. Seal bag and place in the refrigerator for 2 to 24 hours.

3. Preheat oven to 375°F. Remove chicken from bag. Place chicken, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into center of an inside thigh muscle, not touching bone.

4. In a large bowl, combine the remaining 2 tablespoons oil and reserved herb mixture. Add the potatoes and toss to combine. Arrange potatoes around the chicken. Roast, uncovered, for 1 ¼ to 1 ¾ hours or until drumsticks move easily in their sockets and meat thermometer registers 180°F. Remove chicken from oven. Loosely cover and let stand for 10 minutes.

5. To serve, carve the chicken and place on a large platter. Arrange the potatoes around the chicken.