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1
Preheat the oven to 450 degrees F with the rack in the middle.
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2
Slip a finger under the skin of each of the breasts, then loosen the skin from the breasts and thighs.
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3
Put the basil and butter in a bowl.
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4
Finely zest the lemons into the bowl and add the garlic and scallions and mix together.
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5
Using your hands, gently push the mixture into the spaces you created between the chicken skin and meat, being careful not to tear the skin.
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6
Season the chicken all over, using 2 to 3 teaspoons coarse salt and generous pepper, then tie the legs together with kitchen string.
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7
In a large bowl, toss your pick of potatoes with oil, 1/2 teaspoon salt, and a generous grind of pepper to coat well.
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8
Cut a lemon into quarters and set aside.
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9
Put a roasting pan (not nonstick) or baking dish in the oven to heat for 10 minutes.
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10
Remove the pan from the oven and immediately put the potatoes and any oil left in the bowl into the pan, keeping them in as much of a single layer as possible, and pushed to the edges of the pan to make room for the chicken (its fine if the bird sits on some of the potatoes); put the chicken into the pan, breast-side up.
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11
Roast for 20 minutes, then remove the pan from the oven and turn the chicken breast-side down.
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12
Continue to roast for another 20 minutes, then remove the pan from the oven and turn the bird breast-side up again.
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13
Sprinkle the parsley over the potatoes, then stir the parsley and potatoes to coat with the pan drippings.
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14
Squeeze 3 pieces of the cut lemon over the chicken, and put the squeezed rinds into the roasting pan.
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15
Continue to roast until the juices of the chicken run clear when the thigh is pierced with a fork, 20 to 30 minutes more.
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16
Remove from the oven and let the chicken rest in the pan for 20 minutes, then transfer to a cutting board and carve.
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17
Spoon the pan juices over the chicken and serve with the potatoes and roasted lemons.
