Herb Roasted Chicken with Hasselback Potatoes
Recipe Mari Loewen
We just love a classic organic roasted chicken, here a new level stuffed with hand-fulls of fresh herbs and butter. The Hasselback potatoes add a crispy beautiful display.
Ingredients
1 whole organic chicken
1 cup butter
2 cups fresh herbs, chopped (parsley, sage, rosemary, thyme)
Sea salt and cracked black pepper
Hasselback potatoes
24 baby Yukon gold or white potatoes
1/2 cup extra-virgin olive oil
1/2 cup sage leaves, finely chopped
Sea salt and cracked black pepper
Baked asparagus with goat cheese
1 bunch asparagus, stems peeled
1/2 cup breadcrumbs
1/2 cup Parmesan cheese
Sea salt and cracked black pepper
8 ounces goat cheese
Preparation
Preheat oven to 400°.
For chicken, pat dry and place in roasting pan. Melt butter and add herbs, salt and pepper. Stuff 1⁄2 of the butter mixture under the skin and inside the cavity of the chicken and pour remaining herb butter over the entire outer side. Bake for 40 minutes, turn heat down to 350° and bake another 25 minutes or until thermometer inserted into breast reads 165°.
Meanwhile for potatoes, cut 4-6 slices into each potato making sure not to cut through the bottom. Toss with olive oil, sage, salt, and pepper, and place on parchment-lined baking sheet. Bake for 20-25 minutes alongside chicken.
Meanwhile, for asparagus, in small bowl, combine breadcrumbs, parmesan, salt and pepper. Place asparagus on a parchment-lined baking sheet, top with breadcrumb mixture and crumble with goat cheese. Bake for 8 minutes or until golden brown.
