|3 1/2||teaspoons salt|
|1||chicken (3 1/2 to 4 pounds)|
|2||tablespoons unsalted butter, melted|
|2||tablespoons chopped fresh rosemary|
|1 1/2||pounds fingerling potatoes, cut on the diagonal into 1 1/2-inch pieces|
|1||tablespoon sherry vinegar|
2. Set the oven at 425 degrees. Position a rack in the middle.
3. In a small bowl, mix 1 tablespoon of the butter with 1 tablespoon of the rosemary. Brush the butter between the skin and the breast meat, taking care not to rip the skin. Brush the remaining butter all over the bird.
4. In a large bowl, toss the potatoes and shallots with the remaining 1 tablespoon of the rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper. Set the chicken breast side up on the rack. Scatter the potatoes and shallots underneath the rack.
5. Roast the chicken for 35 minutes or until the breasts are nicely browned. Using a pair of tongs, clutch the inside of the cavity and the side of the bird and gently flip the chicken. Continue roasting for 15 to 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 to 170 degrees. Total roasting time is 50 to 55 minutes.
6. On a board, let the bird rest breast side up for 10 minutes. Remove the rack from the pan.
7. Sprinkle the potatoes and shallots with the vinegar. Return the pan to the oven and continue roasting for 10 minutes, tossing again, or until browned.
8. Carve the chicken and serve with the vegetables. Adapted from "150 Things to Make with Roast Chicken" Notes: