cooked by Elise found in Home Cooking magazine
1 4 lb. whole chicken
1 medium bunch fresh basil leaves (thinly sliced, about 1 cup)
5 tablespoons unsalted butter, at room temperature
2 lemons, zested (1 reserved)
5 garlic cloves, very thinly sliced
Coarse sea salt and freshly ground pepper
1 3/4 pounds small to medium potatoes, quartered lengthwise
2 tablespoons extra-virgin olive oil
1/2 bunch fresh parsley leaves, trimmed (1 1/2 packed cups)
1. Preheat oven to 450 F degrees with rack set in middle. Remove any excess fat around chicken cavities and discard; rinse chicken and pat dry inside and out.
2. In a small bowl, combine basil, butter, lemon zest, garlic and scallions.
3. Starting a chicken's neck, slide hands under skin, carefully loosening skin on breast and thighs. Spread butter mixture, about 1 tablespoon at a time, between loosened skin and meat, taking care not to tear skin. Rub hands over skin to spread mixture into crevices.
4. Season chicken (inside and out) with salt and pepper, then tie legs together with kitchen string. In a large blow, toss potatoes with oil, 1/2 teaspoon salt, and enough pepper to coat well. Cut reserved lemon into quarters and set 3 aside.
5. Heat roasting pan in oven for 10 minutes. remove; then put potatoes and any oil left in bowl into pan, keeping potatoes in a single layer and pushed to edges to make room for chicken. Place chicken in pan, breast side up.
6. Roast chicken for 20 minutes, then remove pan from oven and turn bird breast-side down. Continue to roast for 20 more minutes, then remove pan from oven and turn bird breast side up again. Sprinkle parsley over potatoes, then stir to coat with pan drippings. Squeeze reserved lemon over chicken and put rinds into pan. Continue to roast until juices of chicken run clear when thigh is pierced with a fork, or an instant-read thermometer inserted in breast reaches 160 degrees F, 30 to 30 minutes.
7. Remove pan from oven; let chicken rest for 15 minutes before transferring to a cutting board. Let rest for 5 more minutes, then carve. Spoon pan juices over chicken; serve with potatoes and roasted lemon.
Wow, coming home to dinner is always good, but coming home to a GOOD dinner is even better. I always like it when Elise cooks. She likes to surprise us and that's half the fun. This chicken has some lovely savory flavors, the potatoes were even better. I don't ever remember having potatoes mixed with lemons but wow, this was awesome. The pototoes were carmelized in the oil, lemon, spice and garlic juices and tasted ever so fantastic. Dad and I enjoyed this immensely. Thanks Lisee :)