Preheat your oven to 425 degrees.
Dice your potatoes and onion into chunks and add them in to the bottom of a dutch oven.
Cut the cold stick of butter into slices. Separate the skin from the chicken and layer the butter in between the skin and the breasts. Coat the outside of the chicken with olive oil before sprinkling on your desired amount of spices. Rosemary, thyme, salt, pepper, and smoked paprika are my favorite but you can go as simple or as fancy as you'd like.
Lay the whole chicken on top of the onions and potatoes. Cover the dutch oven with a lid and roast it in the oven for 30-35 minutes. Remove the lid and finish roasting for about 35-40 more minutes. The cooking time will vary for each chicken depending on its size and weight. Make sure the internal temperature is 165 degrees before removing it from the oven to rest.
Once the chicken is cool enough to handle remove it from the dutch oven to a cutting board to slice. Serve alongside the potatoes and onions that roasted in the juices. Sprinkle with salt and pepper to taste.
Every chicken tends to cook a little differently. Always make sure the internal temperature is 165 degrees and feel free to take advantage of your broiler for a few minutes if you want the skin extra crispy!
Add any extra juices, bones, skin and carcass to a crockpot. Cover with water and then add in a few tablespoons of apple cider vinegar, along with carrots, onions, celery, and any herbs you like. I use salt, pepper, rosemary, and thyme. Cook on low for 24 hours. Strain out the stock and use in recipes throughout the week or you can can it in your pressure canner.
Enjoy!
