1 whole chicken
1/2 tablespoon salt
3-4 tablespoons butter
handful chives (chopped)
teaspoon fresh rosemary (chopped)
teaspoon fresh thyme (chopped)
pepper
fingerling potatoes (cut in half)
Directions
preheat the oven to 450
Place chicken outside of fridge for 30 minutes before cooking, pat dry with paper towels. Sprinkle the chicken with salt and pepper. In a saucepan melt butter with chopped herbs. Let cool until the butter herb goodness solidifies. Set the chicken in a cast iron frying pan. Make incisions in the chicken, but try to not tear the skin. Using your fingers, work the butter into the chicken, making sure to get under the skin. Make sure to cover the entire bird with butter. Place the potatoes around the chicken and roast for 30-40 min depending on the size. Insert a meat thermometer and wait till it gets to 170-175 degrees.
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