Herby Roast Chicken with Squash and Potatoes
HERBY ROAST CHICKEN WITH SQUASH & POTATOES
Serves 4-6
Takes 1 hour, 45 minutes
5-6 pound whole chicken
2 tablespoons fresh thyme, removed from stem and finely chopped
2 tablespoons fresh sage, leaves only and finely chopped
1 tablespoon fresh rosemary, removed from stem and finely chopped
2 ½ teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
6 tablespoons melted butter
2 pounds potatoes, diced
1 delicata squash, peeled, seeded and cut into half-moons
Preheat oven to 400 degrees.
Place chicken on a washable cutting board and dab with paper towel to remove excess moisture. It doesn’t need to be perfectly dry, but should not have visible droplets on it.
In a small bowl, combine thyme, sage, rosemary, 2 teaspoons salt and pepper.
Rub herb mixture all over chicken and place in a cast-iron skillet or 9x13” pan. Drizzle with olive oil then slowly pour butter so it coats as much of the skin as possible. Place in the oven and roast until a thermometer reaches 160 degrees in the thickest part of the bird, about an hour and a half.
About 35 minutes before the chicken is finished cooking, remove it from the oven and pour a few tablespoons of the liquid that is pooling in the bottom of your roasting pan onto a large baking sheet. Place chicken back in oven.
Add potatoes and delicata squash to the large baking sheet with the chicken liquid. Use a spatula to turn until well-coated. Sprinkle with remaining ½ teaspoon salt. Roast until golden brown on the edges, turning once or twice during the roasting process.
