Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), giblets removed
  • 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
  • 2 large yellow onions, peeled and quartered
  • 4 tablespoons (60ml) olive oil, divided
  • 2 tablespoons (30g) unsalted butter, melted
  • 2 tablespoons fresh thyme leaves, or 2 teaspoons dried thyme
  • 2 tablespoons fresh rosemary, finely chopped, or 2 teaspoons dried rosemary
  • 2 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Toss potatoes and onions in a large mixing bowl with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Spread evenly in the roasting pan.
  3. Pat the chicken dry with paper towels.
  4. In a small bowl, combine melted butter, remaining olive oil, garlic, thyme, rosemary, paprika, remaining salt, and remaining pepper.
  5. Generously rub the herb mixture all over the chicken, including under the skin of the breast (gently loosen the skin first).
  6. Place the chicken on top of the potatoes and onions in the roasting pan.
  7. Roast for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue roasting for 1 hour to 1 hour 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with pan juices every 20-30 minutes.
  8. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.