Title: Roast Chicken with Herbs and Potatoes
Categories: Poultry
Yield: 1 Servings

1		3-lb whole chicken
5	md	Potatoes
2	ts	Plus 2 tbsp. plus 6 tbsp.
		Olive oil
1	bn	Herbs (sage -- oregano,
		Thyme, ros
1/4	c	Wine or chicken stock
1/4	c	Wine -- chicken stock, or
		Wa
		Salt & freshly ground black
		Pepper

Rub the chicken with 2 tbsp. olive oil. Rub bird inside and out with salt and pepper. Pin wing tips backwards against back and set on top of the bunch of herbs in the roasting pan. (This will keep the back from sticking to the bottom of the pan while also imparting a wonderful flavor to the meat juices. If you have enough, also put a sprig or two of herbs into the chicken cavity.) Pour wine (or chicken broth) over bird and drizzle with another 2 tbsp. olive oil. Preheat oven to 425 deg F (yes, very hot!). In the meantime, clean potatoes and cut into quarters. Add 6 tbsp. olive oil in a large, shallow baking dish (one large enough to hold the potatoes in a single layer), making sure to coat entire bottom and sides. Place potatoes in olive-oiled dish and toss to coat with olive oil. Salt and pepper as desired. Place the chicken (roasting pan) and the potatoes (baking dish) in the pre-heated oven. Roast for 20 minutes, basting chicken every 7 minutes. At the end of the 20 minutes, turn potatoes over. Continue cooking both chicken and potatoes for another 20 minutes, basting chicken occasionally. At the end of the second 20 minutes, take some kitchen shears (this is easiest; or a knife) and cut the chicken into pieces. Place pieces on top of potatoes. Now use a bit of broth, wine, or water (1/4 c) to "scrape" the chicken drippings from the roasting pan. Pour these over chicken and potatoes. Roast another 10 minutes or so until chicken juices run clear when poked with a fork. Great served with rice, bread, and a green salad if you want a complete meal. Sauteed asparagus or carrots is also a nice accompaniment.

Recipe By : riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)

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