Oven-Roasted Chicken with New Potatoes

 

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 

 

Directions

1) Heat oven to 450°F. In small bowl, combine herbs, salt, pepper and oil; mix well.
2) 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.
3) 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.
4) 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.