Roasted Chicken and Potatoes
1 whole chicken, rinsed and patted dry
6 Yukon Gold Potatoes, quartered
For the Chicken:
2 tsp. paprika
1 1/2 tsp. Garlic Salt
1 tsp. onion powder
For the potatoes:
2 tbs. olive oil
garlic salt, to taste
1 tsp. thyme
Mix all the chicken spices. Sprinkle over the chicken and rub it in the skin. Sprinkle some of it in the cavity of the chicken.
Place in a Ziploc bag and refrigerate for 6-8 hours or overnight.
Coat the potatoes in olive oil and seasoning. Pour onto a baking sheet.
Place the marinated chicken on a broiler pan.
Preheat the oven to 450 degrees.
Roast the chicken and potatoes in the oven for 30 minutes. Then turn the heat down to 350 degrees, flip the potatoes around a little, and bake another 45 minutes.
Let stand for 10 minutes when done baking before cutting.
It was totally pretty and juicy. But I don't eat meat. So I made this little vegetarian stove top dinner to have with the salad and bread I served along with the meal:
Garlicky white beans with spinach, tomatoes, and Parmesan.
Everyone left the table full and happy.
Brother left with the carcass.