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Export 8 ingredients for grocery delivery
Step 1
Preheat oven to 450 F.
Step 2
Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layer in a roasting pan.
Step 3
Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme and garlic inside the cavity of chicken. Using kitchen twine, tie legs together to enclose.
Step 4
Rub chicken with remaining 3 tablespoons each of butter and oil. Place chicken on top of the potatoes on one of its sides.
Step 5
Transfer the roasting pan to the oven and roast for 20 minutes. Turn chicken on to its other side and continue roasting, 20 minutes more.
Step 6
Turn chicken, breast-side up, and add 2 tablespoons of water to pan. Continue roasting until juices run clear and the internal temperature reaches 165 F on an instant-read thermometer, about 10 to 20 minutes more.
Step 7
Carve chicken in the roasting pan allowing the juices to combine with the potatoes. Serve from the roasting pan, spooning pan juices over potatoes. Sprinkle with fleur de sel.
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