This dish is very flexible and doesn't really have a set recipe but is easy to adapt to any kitchen. Enjoy!
Roast Chicken and Potatoes
1 whole chicken
1 head garlic
4 sprigs rosemary
6-8 yukon gold potatoes
Preheat oven to 400 degrees.
Remove chicken from packaging and set on a baking sheet. Be sure to remove any organs from the inner cavity (you can use these for gravy, if you like). Rub outside cavity with evoo (extra virgin olive oil). Apply salt and ground pepper to outside and inner cavity of chicken. Cut a lemon in half and place inside chicken cavity. Cut the garlic head in half and place at least a half inside chicken cavity. Place rosemary in cavity.
Dice potatoes in 1 1/2 inch cubes. Toss with olive oil, chopped rosemary, salt, and pepper on a separate baking sheet.
Place chicken in oven and roast approx 13-15 mins per pound. I usually pull it out and start checking it around 13 mins per pound. Dark meat (thigh) should register 165 degrees. Remember that it will continue to cook after you remove from the oven.
The amount of time the potatoes need to cook (in the same oven temperature) depends on the size of the chicken and the size of the potato cubes. Obviously the larger chicken takes more time to roast. What does that do for the potatoes? Well all I can tell you is that it will take at least 30 mins to roast your potatoes. So time it accordingly so they are done approximately the same time. The chicken can stand to rest for a little while after the oven so keep that in mind.
When you remove the chicken, the outer skin should be crispy and the inner meat should be moist for a perfectly cooked chicken.
Serve with the roasted potatoes and enjoy!