3 tbsp unsalted butter, softened
Zest of one lemon
1 tbsp fresh thyme leaves
3-3 ½ lb whole chicken
2 lbs potatoes, chopped into chunks
1 tbsp olive oil
Salt and pepper
Preheat oven to 400°F. Using a fork, mix butter, lemon zest and thyme in a small bowl. Pat chicken dry with a paper towel. Then, starting at the cavity opening, gently separate the skin of the chicken breast away from the meat and tuck butter mixture under the skin and spread out as evenly as possible. Rub any leftover butter onto the outside of the chicken.
Place the chopped potatoes in a single layer in the bottom of a roasting pan, toss them with the olive oil and season with salt and pepper. Insert roasting rack in pan and place chicken breast side up, seasoning it with more salt and pepper. Place rack into oven and roast until a meat thermometer inserted into the deepest part of the thigh registers 170-175°F, (about 1 hour). Remove the roasting pan from the oven and tent with foil for 15 minutes to rest before transferring to a serving platter for slicing.
TIP Always pat chicken dry with a paper towel before putting in the oven. It ensures crispy, golden skin.