Weeknight Herb-Roasted Whole Chicken with Pan Potatoes

Ingredients

Serves 4-6

• 1 whole chicken, 4-5 lb, giblets removed
• Frisco Prime Rib & Roast Seasoning: 1 to 2 teaspoons for the butter, plus more for the outside, the cavity, and the potatoes
• 3 tablespoons softened butter
• 1 lemon, halved
• 1 small onion, quartered
• 1 1/2 lb small potatoes (red or gold), halved
• 1 tablespoon olive oil

The blend already has salt, so taste before adding more.

Steps

1. Pat the chicken dry inside and out. For the crispiest skin, season it and leave it uncovered in the fridge for 8-24 hours. Short on time? Go straight to cooking.
2. Heat the oven to 425F.
3. Stir 1 to 2 teaspoons of Prime Rib & Roast into the softened butter. Loosen the skin over the breast and thighs with your fingers and push the seasoned butter underneath. Season the outside and the cavity.
4. Put the lemon halves and onion in the cavity. Tie the legs together and tuck the wing tips under the bird.
5. Toss the potatoes with the olive oil and a light shake of the blend. Spread them in a roasting pan or cast iron skillet and set the chicken on top, breast up.
6. Roast at 425F, about 15 minutes per pound, roughly 1 hour to 1 hour 20 minutes for a 4-5 lb bird. If the skin darkens too fast, tent the breast loosely with foil.
7. It's done when the thickest part of the breast reads at least 165F, the USDA safe minimum for poultry. Check the thigh too, not touching bone: it needs to be at least 165F, and it's more tender at 175-180F. The juices should run clear.
8. Rest the chicken 15 minutes before carving. Stir the potatoes around in the pan drippings while it rests.