Roast Chicken with Potatoes

Pat the roast chicken dry all over with paper towels first so the skin crisps up nicely in the oven instead of staying soft. Mash the softened butter in a bowl with the pressed garlic, caraway, salt, and freshly ground pepper, then rub this fragrant mixture thoroughly over the bird, both on the outside and underneath the skin on the breast.

Peel the potatoes and cut them into larger, evenly sized pieces so they roast at the same pace. Spread them in a single layer across the bottom of the roasting pan, season lightly with salt, and drizzle with oil so every piece is coated.

Heat the oven to 190 °C (375 °F). Set the bird breast side up directly on the potatoes so the rich pan juices drip down and flavor them as it roasts.

Put the roasting pan in the oven and roast for about 80 to 90 minutes. After roughly 40 minutes, baste the meat with the rendered juices and gently stir the potatoes so they brown evenly on all sides.

It is done when the juices run clear from a pierced thigh and the skin is golden and crispy. Let it rest for 10 minutes before carving and serve with the roasted potatoes.