OTOH What I prefer to do to my fresh Chicken...
I like depending on my mood and the time of year..
Chicken/tarragon slowly simmered..Swanson would have you add there broth insert here, not so, unless you need salt/potassium (some of us do)...then add you yams/sweet potato and in the end some fresh green beans..
Man that makes a good chilly fall plate.
I salt after I taste being my age and such.
But I never use table salt, only Jewish salt.
Has a triangler effect.
Now if you are a bit more South Of the Border.. Fresh Cilantro/Lime/easy ese on the Garlic and fresh Leeks if you can fing them.
Lil Hanbero White Cheddar and a fresh only one but one fresh tort illa ....em heaven and then need a nap after such good food.
I make something very similar, that we eat year round. Good stuff.
I’m not s big fan of terragon, too overpowering. I like to enhance the food, not overpower it. I would soak the chicken in canola oil, garlic, basil and rosemary for a couple hours at room temprature, then slow roast it at 250 degrees for a few hours, until the skin is crispy and the meat falls off the bone.
As for the sweet potatos, make French fries out of them, and serve them on the side.