|Looks like I have an empty fridge! Photos are so deceiving! :)|
but it’s not necessary (do not add the marinade.)
|Doing this with the legs is called “natural trussing” -place the wings underneath.|
Once the chicken is in the oven. Boil some potatoes in salted water until just partially cooked, drain the water and, with the lid on, shake the pot to “rough up” the potatoes.
Then add them to the roasting pan, next to the chicken.
Taste a little of the potato to see if it needs additional salt, and if so, sprinkle some on.
Continue to cook, until the chicken is done.
You can increase the oven temp by a bit if you want more browning or crispiness,
the last few minutes
(thermometer inserted in the thickest part of the bird,
between the breast, thigh and leg should read 165ºF or 74ºC.)
The chicken should be golden brown.
Let the chicken cool for about 10 minutes, covered loosely with a tent of aluminum foil, before slicing, to allow the juices to reabsorb into the meat.
Juicy, juicy, juicy!