Roasted Herbed Chicken with Sweet and Golden Potatoes
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
  • 1 whole chicken
  • Extra Virgin Olive Oil
  • Salt and Pepper
  • 1 tablespoon Herbs de Provence
  • 3-5 medium-sized sweet potatoes and/or golden potatoes
  • ½ cup butter
  • 2-3 cloves of garlic, minced
  • 1 tablespoon finely chopped fresh herbs such as thyme, sage, and/or rosemary
  • Sour cream (optional)
  1. Preheat oven to 425°.
  2. Butterfly chicken with sharp kitchen shears and lay in large roasting pan, breast-side up. Drizzle liberally with oil, then season well with salt and pepper. Sprinkle evenly with herbs. Place in oven for 20 minutes, then reduce oven temperature to 365°.
  3. Once chicken is in oven, prepare potatoes by chopping into ½-inch cubes and placing in a roasting pan. Melt butter over low heat and sauté garlic for one minute. Pour garlic butter over potatoes and season to taste with salt and pepper (about 1 teaspoon salt and ½ teaspoon pepper). Add chopped herbs and toss potatoes until they are well coated with butter and seasonings. Add potatoes to oven when heat is reduced to 365°.
  4. Continue roasting chicken and potatoes for 50-60 minutes, tossing potatoes every 15 minutes, until chicken skin is crispy and golden brown, and potatoes are soft and slightly caramelized. (You may wish to add some of the cooking liquid from the chicken to the potatoes while roasting.) Slice chicken pieces and serve with potatoes and sour cream (optional).
Recipe by Real Food Family - A Natural Living Blog at