Roast Chicken and Potatoes with Lemon and Herbs

Ingredients

• 1 whole organic pasture-raised chicken, about 4 to 5 pounds, patted very dry
• 3 tablespoons organic cold-pressed olive oil, divided
• 1 tablespoon Henhouse Gold (Chicken Seasoning) (see recipe)
• 1 1/2 teaspoons Himalayan or sea salt, plus more for the potatoes
• 1/2 teaspoon organic freshly ground black pepper
• 2 pounds organic baby medley potatoes (red, gold, and purple), left whole
• 3 organic lemons, halved crosswise
• 1 head organic garlic, halved crosswise
• 4 sprigs each organic fresh rosemary, organic fresh thyme, and organic fresh sage

Method

1. Heat the oven to 425°F. Take the chicken out of the fridge while the oven heats.
2. Dry the chicken again, inside and out. Rub it with 1 tablespoon of the oil, then the Henhouse Gold (Chicken Seasoning), salt, and pepper, working some under the breast skin. Put 1 lemon half and a sprig of each herb inside the cavity.
3. Toss the potatoes with the remaining oil and a good pinch of salt. Spread them around the edges of a large roasting pan with the garlic halves and the rest of the herbs, leaving room in the center for the chicken.
4. Set the chicken in the center, breast up. Roast at 425°F for 20 minutes to set the skin.
5. Turn the oven down to 375°F. Nestle the remaining lemon halves cut side down among the potatoes, then roast another 55 to 60 minutes, until the chicken is cooked through (internal temperature of 165°F in the thickest part of the thigh). Give the potatoes a shake once or twice so they brown evenly.
6. Move the chicken to a board and let it rest a full 15 minutes. While it rests, turn the oven back up to 425°F and return the potatoes and lemons for 10 minutes to crisp.
7. To plate: Set the chicken whole in the center of a large platter. Arrange the potatoes and caramelized lemon halves around it, cut sides up, and tuck the roasted garlic and fresh herb sprigs in between. Spoon the pan juices over the bird and carve at the table.