Herb Roasted Chicken With Hasselback Potatoes

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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.

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Ingredients

1 whole organic chicken

½ 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

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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 45- 60 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.