Wash and dry chicken with paper towels. Season with salt and pepper the inside and outside.
Prepare garlic-thyme butter: In a skillet over medium heat, heat up olive oil, then add shallots and garlic. Cook for 2 minutes, then remove from heat. Add in butter, thyme, parsley and lemon zest.
Using the back of a spoon or your fingers, gently separate the skin from the meat, without tearing through the skin.
Using your fingers, gently spread garlic -thyme butter under the skin and over the skin of the chicken.
Place slices of lemon, 2-3 shallots and 1-2 garlic cloves inside the cavity of the chicken and tie the legs together.
Prepare potatoes- peel and cut potatoes into 1 inch cubes. Toss in olive oil and season with salt and pepper. Add thyme and parsley. Add in shallots and garlic. (Shallots and garlic are totally optional, you can only roast potatoes).
Grease a baking dish or line with aluminum foil and grease over the foil. Place chicken in the middle. Add potatoes, shallots and garlic. Pour chicken stock over potatoes.
Roast chicken with potatoes for 1 hour at 375 F. Take out of the oven and carefully flip chicken around. Roast for 15 more minutes, until browned and turn chicken again. Broil for 3-4 minutes, keeping an eye on the chicken and potatoes, making sure they don't burn.
The top should be nicely browned, not burned. Cooking time will vary, depending on the size of the chicken, type of oven used, type of pan used, etc. Thermometer inserted into the breast meat should read 165 F. (74 C).
Take out of the oven and let chicken cool in the pan for 10 minutes.
Cut, serve and enjoy.
Cooking time will vary, depending on the size of the chicken, type of oven used, type of pan used, etc. Thermometer inserted into the breast meat should read 165 F.