Remove and discard any innards from inside the chicken cavity. Pat the chicken dry with paper towels–this will help the skin get crispy!

Set the chicken in the prepared roasting pan. Season the inside of the chicken with sea salt and freshly cracked black pepper, to taste. Add the three garlic cloves, thyme sprigs, sage leaves, and rosemary sprigs.

Using cooking twine, tie the legs together.

Drizzle 3 tablespoons of olive oil all over the entire bird then season with sea salt and freshly cracked black pepper, to taste.

Slice a whole head of garlic, skin on, in half (width wise), and place each half on opposite sides of the pan (skin side down).

Toss the potatoes and shallots with the remaining tablespoon of olive oil and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then arrange around the chicken and the garlic.

Place 3 tablespoons of butter around the potatoes, shallots, and garlic.

Place in the oven to roast for 1 hour and 45 minutes, basting the bird with the pan juices and stirring the potatoes, three times throughout the cooking time, until the bird reaches an internal temperature of 165 degrees with a meat thermometer.

Remove the chicken from the oven and let it rest on a cutting board for 20 minutes before slicing and drizzling with pan juices.

Place the potatoes and shallots in a serving bowl. Squeeze garlic cloves from the skins (discarding the skins), and add the roasted garlic to the potatoes, tossing until mixed evenly.