Alex's Roasted Chicken

[Watching Blade: Platinum Edition and drinking Marques de Riscal Reserva 2000.]

Finally, after many tries I got the roasted chicken right last night. It was my buddy Alex and his reciepe and my Bouchon readings / tastings that lead me to the perfect result. I was on the right track all along but had problems with a) getting the chicken as tender as I wanted and b) getting the potatoes perfectly roasted in the same pan.

(4 people)
Chicken:
5-6 pound chicken

Paste:
butter
pancetta
lime zest
thyme

Potatoes:
8-12 small potatoes
salt
olive oil

Open a bottle of wine (Pinot Noir) and pour yourself a glass. Put on the latest Hotel Costas CD and crank up the volume.

Turn the oven to 450 degrees (F). Mix the butter, sliced pancetta, lime zest and thyme in a bowl. Use a-lotta-butter as Alex would say. Rince the chicken. Insert the paste under the skinn of the chicken. Be generous.

Cut each potato in 4 pieces. Add them in a bowl and add the olive oil and salt. Mix.

Put the chicken in a roasting pan and in the oven for 50-60 minutes. Add the potatoes after about 40 minutes.

Let the chicken rest for a few minutes after it's done. Cut it into several pieces and serve with another bottle of Pinot Noir. Enjoy!