Herb roasted chicken

Herb roasted chicken.png


1 whole fresh chicken

1 cup butter

2 cups fresh herbs, chopped (rosemary, sage, basil, parsley, oregano)

Coarse salt and cracked black pepper

Hasselback potatoes

24 baby Yukon gold or white potatoes

1/2 cup extra-virgin olive oil

1/2 cup fresh sage leaves

Coarse salt and cracked black pepper


Preheat oven to 375°. Cut 4-6 slices into each potato making sure not to cut through the bottom. Toss with oil, sage, salt and pepper and place on a baking sheet. Bake for 20-25 minutes. Serves 4.

Preheat oven to 400°. Rinse chicken, pat dry and place in roasting pan. Melt butter and add herbs, salt and pepper. Stuff 1⁄2 of the butter mixture under the skin and inside the cavity of the chicken and pour remaining herb butter over the entire outer side. Bake for 40 minutes. Turn heat down to 350° and bake another 25 minutes or until thermometer inserted into breast reads 165°. Serves 4.