Ingredients
Scale
For the chicken and potatoes:
- 1 whole chicken
- Kosher salt
- Freshly ground pepper
- 2 tablespoons unsalted butter, softened at room temperature
- 1 garlic hard, cut in half crosswise
- 1 lemon, cut in half
- 1½ pounds baby potatoes
- 2 tablespoons olive oil
For the herb sauce:
- 2 garlic cloves, skins removed
- ¼ cup cilantro
- ¼ cup parsley
- 2 tablespoons dill
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- ½ teaspoon crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
Instructions
- Place the rack in the middle of the oven and preheat the oven to 350° F.
- Pat chicken dry with paper towels. Place chicken on a small baking sheet and season all over with 1 tablespoon salt and ½ teaspoon of freshly ground pepper. Make sure to season the inside cavity, too!
- Rub butter all over the skin of the chicken, place garlic and lemon halves in the cavity of the chicken, and tie the legs together with kitchen twine.
- Add potatoes to a bowl, cover with olive oil, season with 1 teaspoon salt and ¼ teaspoon black pepper. Toss and arrange potatoes towards the edges of a 12-inch cast iron skillet, leaving room for the chicken in the center.
- Transfer chicken to the skillet and roast, tossing potatoes twice, until potatoes are tender and the chicken skin is golden brown and crispy, 75 to 90 minutes. You will know the chicken is done when the meat looks tender and the juices run clear when you cut between the thigh joints. Let rest for 10 to 15 minutes before carving.
- For the herb sauce, add garlic, cilantro, parsley, dill, lemon zest, lemon juice, olive oil, and red pepper flakes to a food processor. Pulse until mostly blended, season with salt and black pepper to taste.
- Transfer chicken and potatoes to a serving dish, then brush with herb sauce before serving.