Bundt Pan Roast Chicken with Potatoes

INGREDIENTS

whole chicken (3 1/2 to 4 pounds)

2 tsp

herbes de Provence (see Cook's Note)

Kosher salt and freshly ground black pepper

5 tbsp

unsalted butter, 4 at room temperature and 1 melted, plus more melted for the pan

1 1/2 lb

Yukon Gold potatoes, cut into 1/2-inch cubes

4 cloves

garlic, 3 smashed and 1 finely grated

Zest of 1 lemon and juice of half

1/2 tsp

paprika

1 tbsp

roughly chopped fresh Italian flat-leaf parsley leaves