Ingredients

• 1 4-5 lb whole chicken
• 3 pounds yukon gold potatoes
• 2 tbsp olive oil
• 2 tsp salt, divided
• 1/2 cup butter, softened
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 2 lemons
• 2 heads garlic

Instructions

1. Preheat oven to 425 degrees F.
2. Chop Yukon gold potatoes into large chunks, about 2 inches. Place in the base of your baking dish. Drizzle with olive oil and sprinkle with 1 teaspoon salt
3. In a bowl, combine softened butter, chopped herbs, and 1 tsp salt.
4. Pat chicken dry with paper towels and place on top of potatoes.
5. Rub chicken with softened butter mixture all over, or use a pastry brush.
6. Slice lemons and heads of garlic in half. Place around the chicken in the baking dish.
7. Bake for 1 to 1 hour and 15 minutes, or until internal temperature reaches 165 degrees.
8. Let rest for 10-15 minutes and enjoy!