Butter-Stuffed Roasted Chicken

Preheat the oven to 375°F (190°C).

Arrange the potato slices in a single layer at the bottom of a large roasting dish, and place the rosemary sprigs on top.

Carefully loosen the skin of the chicken over the breast and thighs using your fingers.

Stuff butter under the skin of the chicken and fill the cavity with butter cubes.

Season the outside of the chicken generously with the paprika, garlic powder, salt, and black pepper.

Cover the top of the chicken with a thick layer of softened butter blanket.

Place the chicken on top of the potatoes in the roasting dish and transfer to the oven.

Roast the chicken, basting occasionally with the melted butter from the bottom of the dish, until cooked through and golden brown, about 1 hour and 30 minutes.

Then 90 min of waiting

Baste frequently with the rendered butter to keep the skin crispy and infused with flavor.

Let the chicken rest for 10 minutes before carving and serving with the butter-roasted potatoes.

Then 10 min of waiting