We accidentally
double-ordered whole chickens this week, and we planned to try out two new recipes. Instead, we cooked this twice this week it was so yummy, with minor variations the second time for fun. With the two of us, there is enough for dinner and some leftovers (some I had for lunch, some we cooked into a quick chicken fettucine later in the week)
- 1 whole chicken (3-4 lbs ideal, but anything over 2.5 lbs will be fine)
- 2-3 yukon gold potatoes (or 1-2 baking potatoes of your choice--you will want lots of these, so don't skimp!)
- 1.5 Tbsp olive oil
- 2 Tbs butter
- Salt & Pepper
- Any dry herbs of your choice. We used classic Italian spices, since we prefer it - oregano, basil, garlic salt, onion powder, and rosemary. A tsp of each is probably enough, or whatever you eyeball to get decent coverage on your chicken
