- 1). Chop the herbs roughly. Crush the garlic with a press. Remove the roots of the scallions and chop the white and light green parts. Combine all with room-temperature, softened butter in a bowl.
- 2). Separate the skin of the chicken from the flesh. Slide your fingers under the skin to loosen it but don't remove it. Remove 1 tbsp. of the herb butter from the bowl and spread it on the flesh of the chicken underneath the skin.
- 3). Squeeze half a lemon over the breasts on top of the skin. Each breast should get about 1 tsp. of juice. Salt and pepper to taste. Place in a roasting pan that is big enough for the breasts and the potatoes.
- 4). Wash the potatoes. Lay on a cutting board and cut a narrow slice off the potato. Roll it onto the cut side and make another narrow slice. Continue until the potato is roughly rectangular-shaped. Cut off each end. Slice the potato rectangle into 1-inch cubes.
- 5). Put the potatoes into the roasting pan. Dot with 2 tbsp. of herb butter.
- 6). Bake in a preheated oven at 400 degree Fahrenheit for about 40 minutes. The potatoes should be easily pierced with a fork. The chicken should have clear juices when cut. If in doubt, use a meat thermometer. Chicken should reach an internal temperature of 165 degrees F.
- 7). Remove the chicken and potatoes and put on a platter. Cover with foil to keep warm.
- 8). Combine 1 cup of half-and-half with 1 tbsp. of flour. Put the roasting pan on a stove-top burner. Turn on the heat to medium. Add 1/2 cup of chicken broth to the pan. Stir up the browned bits of chicken and potatoes that may be left in the pan. When the chicken broth is boiling, add the half-and-half. Stir with a fork while the half and half simmers for 2 minutes. Remove and serve as a gravy for the roast chicken.
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