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1
Preheat the oven to 500 degrees F. Using 2 sheet trays, line 1 with a cooling rack and the other lined with parchment.
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2
In a large bowl, toss the potatoes with a little olive oil, thyme leaves and salt and pepper, to taste.
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3
Put the potatoes on the sheet tray lined with the parchment.
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4
In a small bowl, combine the butter, ground cardamom, orange zest, ginger, salt and pepper, to taste.
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5
Stir together with a spoon until well mixed.
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6
Pat the chicken dry with paper towels.
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7
Poke a small opening in the clear membrane between the skin and the flesh of the chicken breast.
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8
Glide your index finger through the opening, loosening the skin from the flesh, without removing it completely.
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9
You're creating a big pocket in which the butter will sit!
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10
Repeat with the other chicken breasts.
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11
Put a spoonful of the butter mixture through the opening you made in the skin of the chicken breast.
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12
Once it's in there, smooth out the butter by gliding your finger over the skin, until it's evenly distributed.
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13
Repeat with the other breasts.
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14
Arrange the chicken breasts on the sheet tray lined with the cooling rack.
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15
Wash your hands thoroughly.
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16
If you wish, drizzle the skin with a little oil, for extra crispy skin.
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17
Season with salt, to taste.
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18
Put the potatoes and the chicken into the oven, and roast, turning the pans once halfway through the cooking time and stirring the potatoes, about 30 minutes.
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19
Relax, sip a glass of wine, and bask in the crackling sounds of butter and comforting smell of the roasted chicken!
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20
Chicken is ready when an instant-read thermometer inserted into the thickest part of the breast, but not touching the bone, registers about 160 degrees F. Remove the pans from the oven and tent with foil.
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21
Allow them to rest about 5 minutes.
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22
Transfer the chicken and potatoes to a serving platter and serve.
