Rosemary & Roasted Garlic Whole Chicken with Pork Buttered Potatoes

INGREDIENTS

rosemary & roasted garlic whole chicken
2 lbs peewee potatoes
1/4 cup pork butter, room temperature
2 tsp thyme, chopped
2 tsp parsley, chopped
1 tsp sage, chopped
10 shallots, sliced into 1/2 inch strips
6 garlic cloves, sliced thin
salt and pepper

INSTRUCTIONS

Preheat your oven to 375 degrees. Let’s prep the potaotes. Give them a quick wash and maybe chop a few in half, keep some whole. Move them into a large mixing bowl. Now, add the pork butter. Why pork butter? We make this butter in-house, using rendered fat and whipping it with unsalted butter, seasoning, and herbs to create this umani-rich, delicious pantry essential. You want to layer flavors on these potatoes, so after the butter add salt, pepper, and those freshly chopped herbs. Toss to fully coat the potatoes.

On a baking sheet or roasting pan or something similar, place the shallots, garlic, and potatoes on the bottom, forming a layer. Place the chicken on top of the vegetables and add any residual marinade over top the whole thing.

Roast the chicken with potatoes for one hour, maybe one hour 15 minutes. You want to see the bird browning. When it’s nearly done, broil for 3 - 4 minutes so you get some crispy skin. Once the chicken reads 165 degrees, pull it and let it rest for 10 minutes.

Cut, serve with potoates, and enjoy.