Directions

1. Pat the whole chicken dry with paper towels then season thoroughly with salt and freshly cracked pepper, using 1 teaspoon of salt per pound, Place on a rimmed baking sheet to rest.
2. Preheat oven to 325°F.
3. Slice the potatoes in half lengthwise. Add to a roasting pan or large cast iron skillet and season with salt and pepper. Drizzle with 2 tablespoons of Clebby’s Avocado Oil then flip all the potatoes cut side down. Add ¼ cup water over the potatoes.
4. Place the chicken on top of the potatoes and stuff with lemon slices and sprigs of rosemary or thyme.
5. Mix the remaining Clebby’s Avocado Oil, salt, pepper, chopped rosemary, grated garlic, hot honey, and lemon zest in a small bowl.
6. Spoon the dressing over the chicken making sure to get most of the garlic and herbs under the chicken skin.
7. Transfer to the oven with the legs positioned toward the back of the oven. Roast for about one hour then rotate the pan so the legs are facing the front. Continue roasting for 30 more minutes until an inserted thermometer in the thickest part of the breast registers at 165 and the juices run clear. Allow to cool before slicing.
8. Heat milk with a rosemary or thyme sprig in a small saute pan over medium heat. Season with salt and heat until warm. Let the herbs infuse in the milk and don’t remove until ready to use.
9. Allow the potatoes to cool enough to remove the skins.
10. Add the peeled potatoes to a bowl with salt, and pepper, Clebby’s Avocado Oil, any leftover pan drippings, and the warmed milk mixture. Mash with a potato masher or the back of a wooden spoon. Season to taste.
11. Carve the chicken once it has rested for at least 30 minutes and serve with mashed potatoes.