When you need a hearty meal without much fuss, here’s an excellent recipe. Just add a salad or green vegetable.

Ingredients

6 lb. whole chicken

1 ½ lbs. small red new potatoes, quartered or Idaho baking potatoes, cut into chunks

1 medium onion, peeled

6 cloves garlic, peeled

Sea salt

Freshly ground pepper

1 teaspoon chopped fresh rosemary

Preparation Instructions
1
Place the rack on the second level from the bottom of the oven and preheat to 500 degrees F.

2
Season the inside and outside of the chicken with salt and pepper. Place the chicken in a large roasting ran, breast side up. Place in the oven for 10 minutes.

3
Remove the pan from the oven and move a spatula under the chicken to get it “unstuck” from the pan. Add the potatoes, placing them all around the chicken in a single layer. Season the potatoes with salt and pepper. Return the pan to the oven and roast for 35 to 45 minutes, or until an insta-read thermometer reads 160 degrees F. in the breast, turning the potatoes every 15 minutes.

4
To serve, move the chicken and potatoes to a platter. Cut up the onion and serve scattered among the potatoes. Season the potatoes with additional salt and pepper, if desired.