Ingredients
2
tablespoons chopped fresh herbs (such as oregano, sage or rosemary) or 2 teaspoons dried herb leaves
1
teaspoon salt
1/2
teaspoon pepper
3
tablespoons olive oil
1
(3 1/2 to 4-lb.) whole roasting chicken
1 1/2
to 2 lb. small red potatoes, unpeeled, halved
Preparation
Heat oven to 450°F. In small bowl, combine herbs, salt, pepper and oil; mix well.
Place chicken, breast side down, in shallow roasting pan. Arrange potatoes around chicken in pan. Drizzle half of oil mixture over potatoes; stir to mix. Bake at 450°F. for 20 minutes.
Remove pan from oven. Spoon some of remaining oil mixture over chicken and potatoes; stir potatoes. Turn chicken breast side up. Return to oven; bake an additional 10 minutes.
Remove pan from oven. Reduce oven temperature to 325°F. Drizzle remaining oil mixture over chicken and potatoes; stir potatoes. Return to oven; bake an additional 40 to 50 minutes or until chicken is fork-tender and juices run clear, and potatoes are tender.
