1 5-6 lb. chicken, cleaned and excess fat and tail removed
olive oil
kosher salt and course pepper
2 T. dried Rosemary
4 large new potatoes, cut in half or 8 small, if using Russet potatoes, peel them
Preheat oven to 350 degrees.
Place cleaned chicken in a roasting pan. Brush outside with olive oil. Season inside and out with half of the rosemary and pretty heavily with salt and pepper.
Roast for an hour.
Add the potatoes around the bird, tossing them to coat with the pan drippings.
Continue to roast until done (internal temp. at the thickest part of the thigh 165)
Set chicken on a platter and rest for 15 minutes. Remove potatoes. Drain pan drippings into a bowl and allow the fat to rise. Remove the fat and pour the remaining drippings into a small saucepan. Heat on medium-high and allow to reduce to half. Serve on the side with the sliced chicken and potatoes.