1 chicken (4 pounds)
Kosher salt and pepper
2 bundles flat leaf parsley, cleaned and dried – chop the tops off 1 bundle and leave 1 bundle intact
2 fresh bay leaves
1 small onion
1 stick butter (1/2 cup)
2 1/2 pounds small to medium thin-skinned white or red potatoes, halved or quartered
2 rounded tablespoons flour
1 1/2-2 tablespoons honey
1 cup chicken stock
Rinse the chicken and pat dry, then season with salt inside and out. Place on a rimmed dish and chill, uncovered, 4 hours or overnight in the lowest part of the refrigerator.
Pat the chicken dry again and season with a little pepper. Stuff the chicken with the whole bundle of parsley, the fresh bay leaves and the onion. Tie the legs with string to secure the cavity and close shut.
In a large Dutch oven, melt the butter over medium to medium-high heat. Add the chicken and brown evenly all over, 15 minutes or so. Reduce the heat and cover; cook for 50-60 minutes, turning occasionally, until the juices run clear.
When the chicken is 10-15 minutes from the end of its cooking time, place the potatoes in a pot and cover with water. Bring to a boil, season with salt and cook to just tender. Drain and return the potatoes to the hot pot.
Remove the chicken to a cutting board. Cut away the kitchen twine. Discard the onion and bay and place the parsley bundle on the side of a serving platter. Carve the chicken into pieces with a cleaver or kitchen shears. Cover with foil to stay warm.
Whisk the flour into the chicken drippings over medium heat. Whisk in the honey and the stock and let thicken a bit. Add the chopped parsley.
Pour half of the sauce over the potatoes and half over the chicken and serve.