Roast Whole Chicken With Potatoes, Onions and Fresh Herbs

[Kitchen Witch]

Roast Whole Chicken With Potatoes, Onions and Fresh Herbs



6 Yukon gold potatoes, cut in wedges

1 onion, cut in wedges

1 (6-inch) sprig fresh rosemary, needles removed from stem

1 teaspoon sea salt, divided

1 (3-to 4-pound) whole fresh chicken, organic if possible

2 tablespoons melted butter, optional

6 (3-inch) sprigs fresh thyme or lemon thyme

1/4 teaspoon paprika

2 tablespoons dry red wine

Preheat oven to 375 degrees. Place potatoes around outside of roasting pan and place onions in the center. Sprinkle vegetables with rosemary and half-teaspoon salt. Wash the chicken and pat it dry with paper towels. Fill the breast cavity with thyme sprigs. Brush chicken with melted butter, if using. Rub remaining salt over outside of chicken. Sprinkle with paprika.

Place the chicken atop the onions in pan. Add wine to pan. Bake about 1v to 1b hour 1/3 until the thigh meat registers 165 degrees. Remove from oven, tent with foil and let sit 10 minutes. Cut the chicken into pieces and serve the meat, potatoes and onions with pan juices. Makes 4 to 6 servings.