Low and slow is the key with this recipe – too high a cooking temperature will yield a not-so-perfectly cooked bird and potatoes.

INGREDIENTS

• 2 teaspoons fennel seeds
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons Cru Sauvignon Blanc Spice
• 2 tablespoons finely chopped fresh thyme; plus 4 sprigs, divided
• 1 tablespoon kosher salt, plus more
• ½ teaspoon freshly ground black pepper, plus more
• 6 tablespoons olive oil, divided
• 1 3½–4 pound chicken
• 1 lemon, quartered
• 1 head of garlic, halved crosswise
• 2 pounds Yukon Gold potatoes, scrubbed, halved, or quartered if large

RECIPE PREPARATION

• Preheat oven to 300°. Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Combine spice mixture, chopped marjoram, chopped thyme, 1 Tbsp. salt, ½ tsp. pepper, and 3 Tbsp. oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.
• Toss potatoes with remaining 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Push potatoes to edges of baking sheet and scatter remaining 2 thyme sprigs in center; place chicken on herbs. Roast, turning potatoes and basting chicken every hour, until skin is browned, meat is extremely tender, and potatoes are golden brown and very soft, about 3 hours. Let chicken rest at least 10 minutes before carving.