One-Pan Roast Chicken and Potatoes

One whole 3½-to-4-pound chicken, giblet packet removed if included

1 tablespoon vegetable oil

Kosher salt

Freshly ground black pepper

1½ pounds Yukon Gold potatoes, scrubbed and cut into ¼-inch slices

Extra-virgin olive oil

Place a durable baking sheet on the middle oven rack; preheat to 450 degrees.

Pat the chicken dry with paper towels. Rub the entire surface with the vegetable oil and season the skin generously with salt and pepper. Tie the legs together and tuck the wingtips (the segment from the last joint to the tip) behind the back. (This keeps those parts from cooking too fast and drying out.)

Toss the potatoes with just enough olive oil to lightly coat them; this will help keep them from sticking to the pan.

Transfer the chicken, breast side up, to the center of the preheated baking sheet in the oven. Scatter the potatoes around, but not under, the chicken. Alternatively, if you don't feel comfortable reaching into the oven with the rack pulled out, remove the heated baking sheet from the oven to add the chicken and potatoes before proceeding with roasting.

Roast the chicken and potatoes for 25 to 35 minutes, until the breast registers 120 degrees on an instant-read thermometer (temperature taken away from the bone) and the thighs 135 degrees. Turn off the oven; let the chicken and potatoes rest there for 25 to 35 minutes, until the breast registers 160 degrees and thighs 175 degrees. Transfer the chicken to a cutting board to rest for 20 minutes; this is an key step that allows the juices to be reabsorbed into the meat. Carve the chicken and serve, drizzling pan juices over the pieces, if desired.

Serves 4

Nutrition: Calories: 510; Total Fat: 26 g; Saturated Fat: 7 g; Cholesterol: 140 mg; Sodium: 320 mg; Total Carbohydrates: 20 g; Dietary Fiber: 1 g; Protein: 46 g.

Adapted from "How to Roast Everything," by America's Test Kitchen (Penguin Random House, 2018).