Jean-Georges' Perfect Roast Chicken and Potatoes

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 On the TODAY show -this really was a very simple and delicious chicken. I did not have liver to put in but definitely would have done it if it had been in the chicken.

6 tablespoons unsalted butter, divided 

6 tablespoons grapeseed oil, divided 

2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces 

1 (2½- to 3-pound) whole chicken, wings removed  

coarse salt and freshly ground black pepper, to taste 

1 chicken liver 

4 sprigs fresh rosemary 

4 sprigs fresh thyme 

1 head garlic, halved crosswise 

fleur de sel, to taste, forserving

Preheat oven to 450 F. 

Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layer in a roasting pan. 

Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme and garlic inside the cavity of chicken. Using kitchen twine, tie legs together to enclose. 

Rub chicken with remaining 3 tablespoons each of butter and oil. Place chicken on top of the potatoes on one of its sides. 

Transfer the roasting pan to the oven and roast for 20 minutes. Turn chicken on to its other side and continue roasting, 20 minutes more. 

Turn chicken, breast-side up, and add 2 tablespoons of water to pan. Continue roasting until juices run clear and the internal temperature reaches 165 F on an instant-read thermometer, about 10 to 20 minutes more. 

Carve chicken in the roasting pan allowing the juices to combine with the potatoes. Serve from the roasting pan, spooning pan juices over potatoes. Sprinkle with fleur de sel. 

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