What you need:
6 to 8 medium all-purpose potatoes
1 5-pound roasting chicken
4 fresh rosemary sprigs
Salt and pepper to taste
1/4 cup fine olive oil
Preheat oven to 450 degrees (don’t be scared!)
Peel potatoes and cut them into quarters. Place into cold, salted water to cover and set aside
Wash the chicken and pat dry
Cut the lemon in half and generously squeeze the juice into the cavity and on the skin, rubbing with the cut side as you squeeze.
Place 2 rosemary sprigs in the cavity along with the squeezed lemon halves. Using butchers twine, tie the legs of the chicken to the body.
Pull the leaves from the remaining rosemary sprigs and sprinkle them over the chicken, tucking some into any skin openings.
Put the chicken on a rack in a roasting pan, sprinkle with salt and pepper
Drain the potatoes and pat them dry. Toss with olive oil and salt to taste. Scatter them around the chicken in roasting pan.
Place the chicken in preheated oven and roast, turning potatoes occasionally for about 1 1/2 hours or until chicken is golden brown and juices run clear when meat is pierced with a knife and when potatoes are crisp and nicely browned.
Remove from oven and let rest for 5 minutes before carving
Serve and enjoy!