Entree
6 - 8 servings
40 minutes
30 minutes
Chef Tom Fraker
1/2 stick unsalted butter, softened
2 teaspoons lemon zest
2 tablespoons fresh sage, finely chopped
3 tablespoons fresh thyme, finely chopped
2 cloves Melissa’s peeled garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 whole chicken
1/4 cup Tupelo honey
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 1/2 pounds Melissa’s Crimson & Gold Potatoes, halved
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper, to taste
1/2 cup chicken stock or broth
Preheat the oven to 450ºF.
In a bowl, mix together the butter and the next 6 ingredients to form a paste.
Rinse and dry the chicken. Place it on a rack in a shallow roasting pan. Using your fingers, gently pull the skin away from the flesh to create a pocket. Rub the butter mixture under the skin and then all over the chicken.
In a bowl, toss the potatoes with the olive oil, salt and pepper. Place the potatoes in the pan around the chicken. Pour the stock/broth into the pan.
Roast the chicken for 30 minutes, cover with foil and roast for 20-30 minutes more or until the internal temperature reaches 170ºF. Transfer to a serving platter and enjoy.
