Roast Chicken WITH FINGERLING POTATOES & SALSA VERDE

The key to this extra-crispy chicken is roasting it in a preheated cast-iron pan, allowing the skin to crisp up on both the top and bottom while keeping the meat wonderfully juicy inside. The whole dish is elevated with a vibrant salsa verde that is to be generously spooned overtop.

2 lbs (1 kg) fingerling potatoes

2 tbsp (30 mL) olive oil, divided

Salt and freshly ground pepper

1 whole chicken, 3 to 3½ lbs (1.5 to 1.75 kg) 1 head garlic, sliced horizontally in half 4 sprigs thyme

3 tbsp (45 mL) butter, melted

SALSA VERDE

½ cup (125 mL) extra virgin olive oil ½ cup (125 mL) finely chopped parsley 2 tbsp (30 mL) finely chopped mint 1 tbsp (15 mL) lemon juice 1 small garlic clove, minced Salt and freshly ground pepper

1 Preheat oven to 400°F (200°C).

2 In a large bowl, toss potatoes with 1 tbsp (15 mL) olive oil. Season with salt and pepper.

3 Pat chicken dry with kitchen towel. Generously season cavity of chicken with salt and pepper. Stuff with garlic and thyme sprigs. Generously sprinkle outside of chicken with salt and pepper.

4 Heat a 12-inch (30-cm) cast iron frying pan over medium heat and add remaining 1 tbsp (15 mL) olive oil. Place whole chicken, breastside up, in the centre of the pan. Brush evenly with melted butter. Arrange potatoes around the chicken. 5 Roast in centre of preheated oven for 50 minutes to 1 hour, until chicken is cooked through and internal temperature reads 165°F (74°C). Transfer potatoes to a serving dish and let chicken rest for 20 minutes before carving.

6 For the salsa verde, add olive oil, parsley, mint, lemon juice and garlic into a small bowl and stir until combined. Season with salt and fresh pepper. Serve alongside chicken and potatoes. Serves 4