Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), giblets removed
  • 1 ½ cups (360 ml) full-fat sour cream
  • 2 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) chunks
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. In a large mixing bowl, combine sour cream, sliced onions, minced garlic, Dijon mustard, thyme, salt, pepper, and olive oil. Mix well.
  2. Place the chicken in the bowl with the marinade. Ensure it's fully coated, getting some marinade under the skin of the breast for extra flavour. Cover and refrigerate for at least 2 hours, or preferably overnight.
  3. Preheat your oven to 400°F (200°C).
  4. While the oven is preheating, toss the potatoes with olive oil, salt, and pepper in a separate bowl.
  5. Remove the chicken from the marinade, shaking off excess (but leaving some on!). Place the chicken in the roasting pan. Arrange the potatoes around the chicken in a single layer.
  6. Roast the chicken for 1 hour. Then, reduce the oven temperature to 350°F (175°C) and continue roasting for another 15-30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the chicken and potatoes with pan juices every 15 minutes.
  7. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a moister bird.
  8. Carve the chicken and serve with the roasted potatoes and pan juices. Garnish with fresh parsley, if desired.