Simple Roast Chicken


INGREDIENTS

  1. 1onion, sliced
  2. 13 1/2- to 4-pound chicken, giblets removed
  3. 1tablespoon olive or vegetable oil
  4. Kosher salt and black pepper
  5. 1 1/2pounds new potatoes, halved

METHOD:

  1. Heat oven to 450° F. Place the onion in a large roasting roasting pan. Pat the chicken dry with paper towels. Tuck the wings under the chicken and place it on top of the onion. Rub the chicken with 1 tablespoon of the oil and sprinkle with 1/2 teaspoon each salt and pepper.
  2. Scatter the potatoes around the chicken, drizzle with the remaining tablespoon of oil, and sprinkle with ½ teaspoon each salt and pepper.
  3. Roast, tossing the potatoes once, until a thermometer inserted into a thigh registers 165°F, 50 to 60 minutes. Let the chicken rest at least 15 minutes before carving. Serve with the potatoes and onions.
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