Rosemary Roast Chicken with Potatoes

From the garden

• 4 sprigs fresh rosemary, 2 sprigs stripped and chopped, 2 left whole
• 2 lb Yukon Gold potatoes, cut into 1.5-inch chunks
• 1 yellow onion, cut into thick wedges
• 1 head garlic, halved crosswise

From the pantry

• 1 whole chicken (about 4 pounds)
• 1 lemon, halved
• 3 tbsp butter, softened
• 2 tbsp olive oil
• salt — to taste
• black pepper

1. Heat the oven to 425°F. Pat the chicken very dry inside and out — dry skin is what browns. Mash the softened butter with the chopped rosemary, 1.5 teaspoons salt, and plenty of pepper.
2. Loosen the skin over the breasts with your fingers and work half the rosemary butter underneath; rub the rest over the outside. Tuck the lemon halves, half the garlic, and the whole rosemary sprigs into the cavity, then tie the legs together with kitchen twine if you have it.
3. Toss the potatoes, onion wedges, and remaining garlic half with the olive oil, salt, and pepper in a large roasting pan. Set the chicken breast-side up directly on top of the vegetables.
4. Roast 70–85 minutes, until the skin is deep golden and an instant-read thermometer in the thickest part of the thigh (not touching bone) reads 165°F. If the potatoes look pale, stir them in the drippings and give them 10 extra minutes while the bird rests.
5. Rest the chicken on a board 10–15 minutes before carving — the juices redistribute and the potatoes get a final crisping window. Carve and serve everything from the pan, squeezing the roasted lemon over the top.