From the Table of the Farmer's Daughter: My Favorite Roasted Chicken!!

This is hands down my favorite chicken recipes. I modified it from a Jamie Oliver recipe. Not only is the chicken incredible the potatoes are amazing. My sister honestly said she would "kill someone for these potatoes." If you know her, that is saying something. Because of the two of us, she is far more stable.

I like this chicken best in the summer with some fresh herbs from the garden, but fresh herbs from the store aren't horrible and dried will do in a pinch. These particular pictures are from the summer. Seeing the tomatoes and remembering this amazing meal makes my mouth water. Sadly, I have a long time to wait for those real tomatoes again. But waiting is probably what makes them taste so good.

This is what I have acquired after "shopping" outside. Being the Farmers Daughter has some real perks!! For the chicken I am preparing I have gathered rosemary, parsley, and thyme, onions, garlic, and potatoes.

This is my bird. I like to finish defrosting my chickens in a little salt water. That draws out any extra blood and makes the bird juicy and tender. Just cover your bird with cold water and add 3 or 4 tablespoons of salt. I usually use kosher salt.

Scrub 2 pounds of potatoes and break the head of garlic into cloves. But you don't have to peel them.

Put the potatoes and garlic in a large pot and cover with water. Bring to a boil. You want them so that you can get a fork in the potatoes but they are not ready to eat. Boil for about 5-10 minutes.

Meanwhile, wash dry and roughly chop up all of your herbs. I have used rosemary, thyme, and parsley. This is what I have on hand, and a combination I really like. But I also think sage or oregano could be a nice addition. Sage would be really nice in the fall.

With a fork, mash your herbs into 2 sticks of unsalted butter. Add some sea salt and some fresh black pepper. You could also use coconut oil, or lard. The fat is used to hold the herbs on bird and flavor to the potatoes below. I have tried olive oil and found that it doesn't hold the herbs on as well as the butter.

Drain your potatoes and garlic and then throw them into the bottom of your roasting pan. Add some sliced onion. Because onions and garlic make anything better.

Place your bird on top of the bed of potatoes, onions, and garlic. Smear your herbs and butter all over the breast. You might have to take some paper towels and wipe off any excess water. With the water removed the butter will be able to really stick. Cover and put your roaster in and 400 degree oven for about an hour and a half. The time depends on how big your bird is. I think this was a 6 pound bird and it took almost 2 hours.

When your bird is golden and delicious, transfer it to a board or plate to be carved and then scoop out the delicious potatoes garlic and onion. To check the doneness of your bird look for clear juices when you stick the thickest part

This was our dinner that night. Delicious!!! We also had an amazing tomato salad with mozzarella and sautéed zucchini! Notice how Dad has a fork in his hand.