Roast Chicken and Potatoes

Notes

Let's face it, this dish is all about the potatoes cooked in chicken fat. BUT, it's also about turning the chicken carcass into soup stock later.

Ingredients

• A whole chicken
• Red potatoes
• Olive oil (I prefer extra-virgin)
• Garlic
• Salt & pepper

Directions

1. Pre-heat oven to 400°.
2. Cut red potatoes into small-ish chunks. How much? Enough for the roasting pan you use. Put in the roasting pan.
3. I use a couple of tablespoons of chopped garlic (like you can find at Costco). Food purists may sneer but I find it so much easier. You can use a bulb or two of garlic cloves, of course. Add to roasting pan.
4. Add some salt & pepper and pour some olive oil into the roasting pan. How much? Enough. Mix all ingredients together.
5. If you love your potatoes crispy, put them into the oven at this point. Cook for 30 minutes, turn over, and cook for another 30 minutes.
6. Take the guts out of the chicken (save for stock!) and set on the potatoes. Stuff it with ½ onion, some rosemary (if you have it--look in the garden), and even some garlic cloves.
7. Put thermometer probe into chicken breast, set for 170°, and place pan in the oven covered with aluminum foil.
8. When chicken is done (2 hours-ish), don't forget the oil in the pan. I pour some over my chicken slices. Yummy!