Roasted Chicken with Garlic, Oregano and Potatoes

1. Preheat the oven

Preheat the oven to 500F (260C). This high initial heat will help give the chicken a good sear and golden brown exterior.

2. Prepare the Ingredients

Pat the chicken dry with paper towels, then rub the whole outside of the chicken with 1-2 tablespoons of olive oil, and season liberally with salt and freshly ground black pepper. Wash the potatoes and cut them into halves or quarters, depending on their size. Toss them in a bowl with 1 tablespoon of olive oil, finely chopped garlic, finely chopped oregano leaves, salt, and freshly ground black pepper.

3. Roast the Chicken

Place the chicken in a large cast-iron pan or a roasting pan. Roast in the preheated oven for 15 minutes.

4. Reduce the Heat

After the 15 minutes, reduce the oven temperature to 350F (175C) and add the seasoned potatoes to the pan around the chicken. Continue roasting for about 45 minutes to 1 hour, or until the thickest part of the thigh reads 155F (68C) on a meat thermometer. The lower heat will ensure that the chicken is cooked through without drying, and the potatoes become golden brown and crispy.

5. Rest and Serve

Once the chicken is cooked, let it rest for at least 10-15 minutes before serving. This resting time allows the juices within the chicken to redistribute, resulting in a juicier chicken. If the potatoes aren't quite cooked yet, keep them in the pan in the oven while the chicken rests. After resting, carve the chicken and serve with the roasted potatoes.