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1
Sprinkle 2 1/2 teaspoons salt and 1/2 teaspoon black pepper all over each chicken, including the cavity.
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2
Place a rack in a pan, put the chicken on top, and let sit for up to 24 hours, uncovered, in the refrigerator.
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3
(If youve brined the chicken, skip this step.
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4
Just sprinkle the bird with 1/2 teaspoon salt and 1/2 teaspoon black pepper and proceed with the rest of the recipe.)
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5
Preheat the oven to 425F.
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6
Set an oven rack to the middle position.
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7
In a small bowl, mix the butter with half the rosemary.
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8
Using a brush, dab the butter between the skin and breast meat, taking care not to rip the skin, and spread the remaining butter allover the bird, including the cavity.
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9
In a large bowl, toss the potatoes and shallots with the remaining rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper.
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10
Set the chicken breast side up on a rack in a large roasting pan.
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11
Scatter the potatoes and shallots underneath the chicken and the rack.
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12
Roast the chicken until the breasts are nicely browned allover, about 35 minutes.
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13
Gently flip the chicken (I like using tongs to clutch the inside of the cavity and the side of the bird) and cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165F to 170Fthis should take another 15 to 20 minutes.
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14
Transfer the chicken to a cutting board and let rest breast side up for 10 minutes.
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15
Meanwhile, toss the potatoes and shallots with the vinegar and return the pan to the oven to continue browning them, another 10 minutes, tossing again once or twice.
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16
Carve the chicken.
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17
Serve it with a drizzle of any juices accumulated on the cutting board and the shallots and potatoes.
