Oven Roasted Chicken With New Potatoes - cooking recipe

Ingredients

2 tablespoons chopped fresh herbs, such as oregano, sage or 2 tablespoons rosemary
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 whole roasting chicken (3 1/2 to 4 lb.)
2 lbs small red potatoes, unpeeled, halved

Preparation

Heat oven to 450*.
In small bowl, mix herbs, salt, pepper and oil.
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 20 minutes.
Remove pan from oven. Spoon some of the remaining oil mixture over chicken and potatoes; stir potatoes.
Turn breast side up. Return to oven; bake 10 minutes longer.
Remove pan from oven.
Reduce oven temperature to 325*.
Drizzle remaining oil mixture over chicken and potatoes; stir potatoes.
Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
Return to oven; bake 40 to 50 minutes longer or until thermometer reads 180* and legs move easily when lifted or twisted and potatoes are tender.