Herb butter with thyme, basil and oregano flavors a whole chicken roasted in the oven on a bed of new potatoes.
Herb Butter Roast Chicken with Potatoes
Prep Time
10 mins
Cook Time
2 hrs
Resting time
15 mins
Total Time
2 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 6
Author: Donya | asouthernsoul.com
  • 1 3 - 3.5 pound whole chicken
  • 3 tablespoons butter - room temperature
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh cracked pepper
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 pound baby Yukon Gold potatoes - halved
  • 1 tablespoon olive oil
  • 4 cloves garlic
  • salt and pepper to taste
  1. Heat oven to 450 degrees. Place butter, salt, pepper, oregano, thyme and basil in a small bowl and mix together until smooth. Set aside.

  2. Drizzle olive oil in bottom of dutch oven or cast iron skillet. Layer potatoes, cut side down in bottom of pan. Season with salt and pepper. Place chicken on top of potatoes and spread herb butter over outside of bird. Insert garlic cloves into cavity of chicken. Place pot/skillet in oven. Set timer for 30 minutes.

  3. When timer goes off, turn oven down to 350 degrees continue cooking chicken for approximately 40 minute or until internal temperature reaches 165 degrees. Remove chicken from oven and tent with foil. Allow chicken to rest 15 minutes. To serve, carve chicken and place potatoes on serving plate. Drizzle with pan drippings.