Roasted Chicken with Baby Potatoes

I love roasting chickens but I have been really lazy lately and I've been slow cooking most of the ones I buy. But not yesterday! It was straight to the oven for this little chicky, and it wasn't any more work than plopping a chicken into a slow cooker. This meal took about 10 minutes out of my day and it tasted like I slaved over it! This is the kind of meal I love to eat-- effortless but yummy.

Serves 4 (or 2 with leftovers)
Ingredients:

• 1 roasting chicken
• 2 lbs baby gold potatoes, cleaned
• Salt, pepper, and dried rosemary to taste
• Olive oil

Directions:

1. Preheat the oven to 450F. While you wait for the oven to warm, rub olive oil all over the chicken. Put the bird belly-side down and coat it with a generous layer of salt and pepper, then put the chicken in a roasting dish belly-side up and do the same for this side. You want to really coast the chicken evenly because the seasonings are going to create a nice crust on the skin. 
2. In a medium bowl pour 1 tablespoon of olive oil and sprinkle 2+ teaspoons of rosemary. Add the potatoes and toss to coat evenly. Place the potatoes around the chicken in the roasting dish.
3. Roast the chicken and potatoes at 450F for 20 minutes, then reduce the temperature to 375F and cook for an additional 55-60 minutes, or when the chicken is pricked with a fork the juices run clear. Turn the potatoes halfway through roasting.
4. Let the chicken stand loosely tented with foil for 15 minutes before carving and serving. Serve with the potatoes and a light green salad!