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1
Allow the chicken to rest at room temperature for 30 to 60 minutes.
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2
Preheat the oven to 425 degrees F.
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3
In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper.
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4
Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter.
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5
Cook's Note: Make sure chicken is dry.
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6
Slide some of the butter underneath the breast skin.
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7
Tie the chicken legs together with kitchen string.
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8
In a small roasting pan, pour in the white wine and place the chicken breast side down.
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9
Roast for 15 minutes.
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10
In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat.
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11
Remove the roasting pan from the oven.
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12
Remove the chicken to a plate turning it breast-side up.
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13
Brush the rest of the herbed butter on top of the chicken.
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14
Add the potatoes to the bottom of the pan and place the chicken on top.
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15
Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more.
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16
Once done, remove the chicken to a carving board and let rest 10 minutes before carving.
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17
Remove the potatoes to a serving bowl.
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18
Return the roasting pan to the stovetop over high heat.
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19
Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
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20
To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.
