1. Melt butter in a pan over medium heat. Add the rosemary, thyme, salt, pepper, and orange zest. Cook for 5 minutes, stirring constantly.
  2. Rub the chicken with the herb mixture until it is well coated. Refrigerate for 2 hours.
  3. Preheat oven to 350°F.
  4. Place the marinated chicken in a roasting pan. Add the apples and potatoes. Roast for 35 minutes. Increase temperature to 375°F and roast for 15 more minutes.
  5. Serve warm.