Really delicious baked chicken recipe?

Mark Bittman’s Roast Chicken and New Potatoes-This is really good and simple and yummers

(from How to Cook Everything)

6 tablespoons olive oil

1 tablespoon chopped fresh thyme, rosemary, marjoram, oregano or sage leaves or 2 teaspoons, dried (I used rosemary)

Salt and fresh ground black pepper to taste

1 whole (3-4 pound chicken) trimmed of excess fat, then rinsed and patted dry with paper towels

1 1/2 to 2 pounds waxy red or white potatoes, the smaller the better, skins on and scrubbed (I sliced up Yukon Golds, instead)

Preheat oven to 450 degrees.

Mix together the olive oil, herb, salt and pepper. Place the chicken, breast side down, on a rack in a roasting pan (I use my cookie cooling rack over a 9 x 13 pan). Toss half of the herb mixture with the potatoes and scatter them in the pan. Begin roasting.

After the chicken has roasted about 20 minutes, spoon some of the olive oil mixture over it and the potatoes, then turn the bird breast side up. Shake the pan so the potatoes turn and cook evenly.

Shake the pan and baste the chicken again after 7 or 8 minutes; at this point the breast should be beginning to brown (if is isn’t, roast a few more minutes). Turn the heat down to 325, baste again with the remaining olive mixture, and roast until an instant-read thermometer insterted into the thickest part of the thigh reads 160 to 165. Total roasting time will be 50 to 70 minutes.

Remove the chicken and taste a potato; if it isn’t quite done, raise the heat to 425 and roast while you rest and carve the chicken; it won’t be long. Serve the chicken, garnished with herbs, with the potatoes scattered around it.

Not very creative, but when I roast a whole chicken, I stuff the cavity with celery and onion. I cut slits in the chicken and put in slivered garlic, then salt and pepper and top with fresh rosemary. I add a little chicken broth to the roasting pan, as well as large chunks of carrot, quartered onions, garlic cloves and small redskin potatoes (or 1/2'd larger ones). Bake covered for 1-1.5 hours, depending on the size of the chicken - if you want a crisp crust, then uncover for the last half hour. Bake at about 375. Add a green vegetable, and a salad of field greens with blue cheese, dried cranberries and bits of toasted pecans with a light viniagrette.

Delicious Baked Chicken:

1¼ hours 20 min prep

4 servings

1 (3 lb) broiler-fryer chickens, cut-up

1 tablespoon all-purpose flour

1/4 cup water

1/4 cup packed brown sugar

1/4 cup ketchup

2 tablespoons white vinegar

2 tablespoons lemon juice

2 tablespoons Worcestershire sauce

1 small onion, chopped

1 teaspoon ground mustard

1 teaspoon paprika

1 teaspoon chili powder

1/2 teaspoon salt

1/8 teaspoon pepper

Place chicken in a greased 13x 9 x 2 inch baking dish.

In a saucepan, whisk flour and water until smooth.

Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in the remaining ingredients.

Pour over chicken.

Cover and refrigerate for 2-4 hours.

Remove from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350 for 35-45 minutes or until chicken juices run clear.

Rub the chicken with some oil and sprinkle it with salt, pepper and garlic powder. You can stuff the cavity with fresh herbs and a sliced lemon if you have it. Bake it for about 3/4 of an hour then throw in the potatoes around the chicken...add salt & pepper to the potatoes and toss them around in the pan drippings to coat them. Bake for another 45 minutes and it will be tasty...also very easy to prepare.

Chicken will cook better if cut up, 1/2s 1/4s or pieces.

Put in casserole dish, with onions, celery, carrots, potatoes.

Pour your favourite canned soup over the whole thing:

mushroom, celery, tomato, or just chicken stock.

But you can do a whole chicken on one of those stands.

Most novel one, holds a can of beer inside the bird.

Some stands have spikes to put scrubbed potatoes on.