HERBED FAUX-TISSERIE CHICKEN AND POTATOES

Herbed Faux-tisserie Chicken and Potatoes image

Provided by @MakeItYours

Number Of Ingredients 11

2 teaspoons fennel seeds
1 teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh marjoram; plus 4 sprigs, divided
2 tablespoons finely chopped fresh thyme; plus 4 sprigs, divided
1 tablespoon kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
6 tablespoons olive oil, divided
1 3 1/2-4 pound chicken
1 lemon, quartered
1 head of garlic, halved crosswise
2 pounds Yukon Gold potatoes, scrubbed, halved, or quartered if large

Steps:

Preheat oven to 300°F. Coarsely grind fennel
seeds and red pepper flakes in a spice mill
or with a mortar and pestle. Combine spice
mixture, chopped marjoram, chopped thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and 3 tablespoons oil in a small bowl. Rub chicken inside and out
with spice mixture. Stuff chicken with lemon,
garlic, 2 marjoram sprigs, and 2 thyme sprigs.
Tie legs together with kitchen twine.
Toss potatoes with remaining 3 tablespoons
oil on a rimmed baking sheet; season with
salt and pepper. Push potatoes to edges
of baking sheet and scatter remaining
marjoram and 2 thyme sprigs in center;
place chicken on herbs. Roast, turning
potatoes and basting chicken every hour,
until skin is browned, meat is extremely
tender, and potatoes are golden brown
and very soft, about 3 hours. Let chicken
rest at least 10 minutes before carving.