Ingredients

• 1 whole chicken (3–3 1/2 lb / 1.5 kg)
• 2 lb (1 kg) 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 – the classic roast-chicken white; Pinot Noir – earthy, light, flatters crisp skin and potatoes
• Beer: Belgian Blonde – soft fruit and dry finish; Saison – peppery against rosemary and schmaltz