Pollo Arrosto con Patate

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pat the chicken pieces dry with paper towels — remove any moisture on the skin so it will turn crispy.

Step 3

Cut each potato into 2-inch chunks, leaving the skin on, so they cook evenly alongside the chicken.

Step 4

Pour 0.25 cup olive oil into a large roasting pan and add the 2 tablespoons fresh rosemary leaves and 6 smashed garlic cloves to the oil.

Step 5

Place the chicken pieces and potato chunks into the pan with the oil and herbs, then scatter the potatoes around and under the chicken pieces.

Step 6

Sprinkle salt and pepper generously over the chicken and potatoes so every piece is seasoned.

Step 7

Transfer the pan to the preheated 425°F oven and roast for 35 minutes until the chicken skin is deep golden-brown and the potatoes are fork-tender.

Step 8

Remove the pan from the oven and place it on the stovetop or a heat-safe surface; check that the thickest part of a thigh reaches 165°F on an instant-read thermometer.

Step 9

Divide the chicken pieces and roasted potatoes among four plates, pouring the pan juices and herbs over the top.