Heat Oven to 450°F
3 T melted butter
2 T honey mustard
1/3 cup chopped Parsley & basil
Salt & Pepper
6 washed roasting potatoes
- Heat Oven to 450°F
- Roasting Pan – V-shaped rack is wonderful for roasting the chicken.
Rinse chicken inside and out and pat dry
Brush the outside of the bird with Olive oil – set aside.
- Then with mixture of melted butter, grated lemon zest, lemon juice, salt, pepper, chopped parsley & basil, honey mustard – Brush your roasting potatoes and set aside – then brush the entire bird generously with this mixture and put the remaining lemon in the cavity of the bird and pour some of the remaining herb sauce inside also.
- Set your whole chicken in your roasting pan and in heated oven 450° F – for 15 minutes “Blasting” Then turn oven down to 350° F. Roast for 25 minutes – After 25 minutes arrange potatoes around chicken – bake an additional hour – until juices run clear and meat registers at 170°F
- Remove from oven and let “rest” for 10 to 15 minutes. If desired pour drippings from pan and create a sauce. While chicken is resting – take your drippings and make sure and get some of the crispy crusted bits that cling to the pan – bring to boil and stir to reduction – add more liquid, cream or thickening and repeat – pour over your sliced chicken and potatoes.