Oven Roasted Chicken With New Potatoes

• 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

1. Heat oven to 450*.
2. In small bowl, mix herbs, salt, pepper and oil.
3. Place chicken, breast side down, in shallow roasting pan.
4. Arrange potatoes around chicken in pan.
5. Drizzle half of oil mixture over potatoes; stir to mix.
6. Bake 20 minutes.
7. Remove pan from oven. Spoon some of the remaining oil mixture over chicken and potatoes; stir potatoes.
8. Turn breast side up. Return to oven; bake 10 minutes longer.
9. Remove pan from oven.
10. Reduce oven temperature to 325*.
11. Drizzle remaining oil mixture over chicken and potatoes; stir potatoes.
12. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
13. 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.

fresh herbs, salt, pepper, olive oil, chicken, red potatoes

Taken from www.food.com/recipe/oven-roasted-chicken-with-new-potatoes-362610 (may not work)