Ingredients

• 1 whole chicken (1.5 kg / 3–3 1/2 lb)
• 1 kg (2 lb) potatoes, chunks
• 3 tbsp (45 ml) olive oil or schmaltz
• 4 cloves garlic, smashed
• 2 sprigs rosemary
• Salt and pepper

Steps

1. Heat oven to 425°F (220°C). Toss potatoes with oil, garlic, rosemary, salt, and pepper; spread in pan.
2. Season chicken well; place on top of potatoes.
3. Roast 60–75 minutes until chicken is 165°F (74°C). Rest 10 minutes before carving.

Pairings

• Wine: White Burgundy – complex Chardonnay; Pinot Noir – light, earthy
• Beer: Belgian Tripel – fruity, strong; Saison – herbal