Oven Roasted Whole Chicken and Potatoes

🍗🙌🏻🥔 FOUR ingredients + ONE pan = PERFECT roasted chicken with ZERO cleanup! Your new FOOLPROOF and EASY whole roasted chicken recipe that's ready in 1 hour!

📝 Ingredients

• 5 pound whole roasting chicken ((use a 4 to 5 pound chicken))
• 2 pounds fingerling potatoes
• kosher salt (to taste)
• freshly ground black pepper (to taste)
• 4 tablespoons olive oil (divided)
• 1 teaspoon paprika (or to taste (poultry seasoning or your favorite chicken seasoning may be substituted))
• fresh parsley (optional for garnishing potatoes)

👨‍🍳 Instructions

1. 1Preheat oven to 425ºF convection, line a large baking sheet with foil; set aside. If you don’t have a convection oven, bake at 425F regular, noting that the baking time will need to increase (see step 6. below).
2. 2Remove the chicken giblets, pat dry the exterior of the chicken using paper towels, and place on one side of the baking sheet, breast side up; I don’t truss it.
3. 3Add the potatoes to the other side of the baking sheet.
4. 4Very liberally season the chicken with salt and pepper, more moderately season the potatoes with salt and pepper, and evenly drizzle about 2 tablespoons olive oil over the chicken and 2 tablespoons olive oil over the potatoes; toss the potatoes with your hands to coat evenly.
5. 5Evenly sprinkle the chicken with paprika.
6. 6Bake for about 55 to 60 minutes convection, or until potatoes are tender and chicken is done* (see Tips below). Toss potatoes once midway through baking to ensure even cooking. If you don’t have a convection oven, I imagine the potatoes will need about 1 hour (remove them after 1 hour) and bake the chicken for another 30 minutes (about 90 minutes total), or until done. As with anything, bake until done and don’t get caught up on what the clock says.
7. 7Optionally garnish potatoes with parsley before serving.