Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), cut into pieces (or 2.5 lbs chicken thighs)
  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 large yellow onion, quartered
  • 2 carrots, peeled and cut into 1-inch pieces
  • 2 celery stalks, cut into 1-inch pieces
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • Optional: 1 lemon, halved
  • 4 tbsp (57g) unsalted butter, softened
  • 2 cloves garlic, minced
  • 2 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Prepare the Herb Butter: In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, parsley, salt, and pepper. Mix well until evenly combined.
  2. Prep the Vegetables: Place the chopped potatoes, onion, carrots, and celery in a large bowl. Drizzle with olive oil and season generously with salt and pepper. Toss to coat evenly.
  3. Arrange Vegetables on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet.
  4. Prepare the Chicken: Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
  5. Apply Herb Butter: Rub the herb butter evenly under the skin of each chicken piece and also over the chicken skin. If using lemon, place half a lemon inside the chicken pieces.
  6. Arrange Chicken on Baking Sheet: Place the seasoned chicken pieces on top of the vegetables on the baking sheet, ensuring they are not overcrowded.
  7. Bake: Bake in a preheated oven at 400°F (200°C) for 60-75 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the potatoes are tender and golden brown. Rotate the baking sheet halfway through cooking for even browning.
  8. Rest: Remove from the oven and let rest for 10 minutes before serving.