Perfect Roasted Chicken and Potatoes

I'm not kidding, I think this is the best roast chicken I've ever made. The skin is crispy. The meat is tender and moist. The potatoes soak up all the flavors from the roasting chicken. Delicious! Not to mention lots of left over chicken for other meals.

If you have the time, let the chicken sit in the fridge with a good coating of salt inside and out for an hour, or up to one day. It's a bit like brining. The salt has time to penetrate the chicken for extra flavor. The other trick is to cook the chicken over the potatoes and some onions. The drippings from the chicken will totally flavor the veggies on the bottom. If you like carrots, you could add those, too.

You should try this very soon!

Ingredients
1 whole chicken
5 Yukon Gold potatoes
1 small onion
1 TB fresh rosemary, chopped
1 TB fresh thyme, chopped
2 cloves garlic, pressed or grated
2 TB butter, melted
salt/pepper

Directions
Remove packet of giblets from inside chicken. Pat dry. If you have time sprinkle the chicken inside and out with salt, and let it sit in the refrigerator for 1 hour to one day. Before roasting, bring chicken to room temperature.Preheat oven to 425 degrees. Slice potatoes and onions. Place in the bottom of a roasting pan. Season with salt and pepper. Top the potatoes and onions with a baking rack. Put salt and pepper all over and inside the chicken, and put it on the baking rack. Mix herbs and garlic in the melted butter. Brush half of the butter mixture on the chicken. Place it in the oven for 1 hour, until the juices from the thigh of the chicken run clear. Half way through baking time brush chicken with the remaining melted butter mixture.