Herbed Faux-tisserie Chicken and Potatoes
INGREDIENTS
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2 teaspoons fennel seeds
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1 teaspoon crushed red pepper flakes
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2 tablespoons finely chopped fresh marjoram; plus 4 sprigs, divided
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2 tablespoons finely chopped fresh thyme; plus 4 sprigs, divided
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1 tablespoon kosher salt, plus more
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1/2 teaspoon freshly ground black pepper, plus more
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6 tablespoons olive oil, divided
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1 3 1/2–4 pound chicken
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1 lemon, quartered
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1 head of garlic, halved crosswise
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2 pounds Yukon Gold potatoes, scrubbed, halved, or quartered if largeWe couldn't get our hands on marjoram so we used oregano in its place and thought it worked very well.
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In the final hour of cooking this chicken, we suggest you check the temperature to see how the chicken is doing. We found our chicken was up to temperature well before the three hours were up.
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We made this with sweet potatoes rather than white potatoes and thought they were awesome.
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