Preheat the oven to 220 C.

Using paper towels, pat the whole chicken dry. Generously salt the inside cavity of the chicken then place it upright in a large roasting pan.

In a small bowl, combine the softened butter, orange zest, rosemary, thyme and parsley.

Gently lift the skin of the chicken from the neck and top of the filets and stuff some of the butter mixture underneath. Spread the remaining butter mixture across the top of the whole chicken. Season the chicken with salt and pepper.

In a large bowl, combine the sliced potatoes, garlic, and oil, and season with salt and pepper. Place the potatoes around the chicken in the roasting pan (if you need more room, put the potatoes underneath the chicken as well). Bake for 55 to 65 minutes, adding the lingonberry glaze about 5 to 10 minutes before the chicken is finished. (You don’t want to cook the glaze too long, otherwise it could burn in the high heat)

While the chicken is baking, in a small saucepan, bring the lingonberries, brown sugar, orange juice, red chili flakes and salt to a simmer over medium-high heat. Cook, stirring often, until thickened, for about 10 minutes. After the chicken has baked for about 55 minutes, quickly spread the glaze over the top of the chicken. Cook for another 5 to 10 minutes or until the chicken has reached an internal temperature of 160ºF to (71ºC) in the thickest part of the breast.

Let the chicken rest for 10 to 15 minutes before serving, where the internal temperature should rise slightly to 165ºF to (74ºC).

*For extra crispy potatoes, put them back in the oven while the chicken is resting.