Herb Roast Chicken with Lemony Potatoes

Nothing beats a well roasted chicken. A verdant herb and garlic butter covers the bird before dripping onto lemony potatoes as the whole tray roasts. It’s the perfect one-pan meal to please everyone at the table.

Yield: 4 servings

Prep Time: 20 minutes, plus resting time

Cook Time: 1 hour and 10 minutes

Total Time: 1 hour and 30 minutes, plus resting time

8 ounces Ronnybrook Farm unsalted butter, softened

2 tablespoons minced Rockhedge Farms sage

2 tablespoons minced Rockhedge Farms thyme

2 tablespoons minced Rockhedge Farms rosemary

6 Greenville Farm garlic cloves, minced

1 teaspoon Maine sea salt, plus more to taste

3 pounds Blackhorse Farm Yukon gold potatoes, cut into 2-inch pieces

2 tablespoons olive oil

1 lemon, zested

One 4½-pound Campanelli Farms chicken


  1. Preheat the oven to 400°. In a medium bowl, stir the butter with the sage, thyme, rosemary, garlic and 1 teaspoon salt until smooth.
  2. In a roasting pan, toss the potatoes with the olive oil and lemon zest, seasoning with salt. Cut the zested lemon into quarters and place inside the cavity of the chicken, then tie the legs together with butcher’s twine. Place the trussed chicken over the potatoes and rub liberally with the herb butter, coating the entire chicken and under the skin over the breasts. Season the chicken with more salt, to taste.
  3. Roast until the chicken is golden and has reached an internal temperature of 165°, 1 hour and 10 to 1 hour and 15 minutes. Remove from the oven and let rest for 5 minutes, then carve and serve alongside the roasted potatoes.

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