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.