Serves 6
Hands-On Time: 10m
Total Time: 1hr 25m
Ingredients
* 1 onion, sliced
* 1 3 1/2- to 4-pound chicken, giblets removed
* 1 tablespoon olive or vegetable oil
* Kosher salt and black pepper
* 1 1/2 pounds new potatoes, halved
Directions
1. Heat oven to 450° F. Place the onion in a large roasting roasting pan. Pat the chicken dry with paper towels. Tuck the wings under the chicken and place it on top of the onion. Rub the chicken with 1 tablespoon of the oil and sprinkle with 1/2 teaspoon each salt and pepper.
2. Scatter the potatoes around the chicken, drizzle with the remaining tablespoon of oil, and sprinkle with ½ teaspoon each salt and pepper.
3. Roast, tossing the potatoes once, until a thermometer inserted into a thigh registers 165°F, 50 to 60 minutes. Let the chicken rest at least 15 minutes before carving. Serve with the potatoes and onions.
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