I'd just season well with lots of S&P... inside and out... and into oven to raost away. Tip the bird to add juices to fat that will render off. Might even want to flip the bird... HA HA... flip the bird... so ya get lots of nice dark skin. Add potatoes to pan after ya start to get some "good gunk" in bottom of pan. Could also add carrots or whatever veggies you like to roast with potatoes.

The local chain supermarket, Wegmans, has many recipes available. I Googled âÂÂWegmans roasted chicken recipeâ and found the link below. Of course, it says to use Wegmans brand oil and spices, but the youtube directions are very clear and you can use any oil you choose. I would place whole, small potatoes around the chicken when you reduce the initial cooking temperature. I like this recipe and will make it as soon as I buy a whole chicken. Good luck to both of us!

http://www.youtube.com/watch?v=WXabOUKsy3c
or--
http://tinyurl.com/7bf6wdg

don't need a recipe....split the chicken...or not...plop it into a roasting pan, peel as many potatoes as you need, doesn't matter what kind, rub the potatoes with oil...or butter and put them into the pan next to the chicken....sprinkle all with salt and pepper....or you could sprinkle with paprika instead of pepper. If you like you could cut some thick slices of onions and peel a couple of carrots and cut into chunks and toss them into the pan too.
Put it into a 375 oven for about an hour and a quarter, turn the veggies and potatoes about half way through...poke the thigh with a fork to be sure the juice runs clear....and there you go!!

I haven't tried this recipe YET, but it sounded so good, I bought a bundt pan.

Here is a link that might be useful: Bundt pan chicken

I like to roast a whole chicken in a non-stick baking pan starting at 400F. I salt and pepper the cavity, cut a few sprigs of rosemary from the garden, smash a couple of garlic cloves and take a large whole lemon and jab the thing with a long skewer about 5 or 6 times and stuff everything inside of the bird. I don't bother peeling the potatoes. Depending on their size, I add them about 20 minutes into the roasting process and then turn the oven down to around 375. I like to use medium sized Yukon Golds but red-skinned potatoes are good too (both come out really creamy). I poke some holes in the potatoes too, just to be sure they don't explode. I baste the bird and rotate the potatoes several times over the course of the next hour. Then, magically, everything is done.

Easy peasy. Saute a package of baby spinach in some olive oil, chopped garlic and red pepper flakes in a skillet - sprinkle with a bit of parmesan and a squeeze of fresh lemon.

seagrass

Roast the chicken. Make some proper roast potatoes : boil them peeled, then roast for 40 mins in oil or even better, duck fat, turning a few times so they are sublimely crispy on the outside and fluffy on the inside. Serve with the veg of your cboice, gravy and bread sauce. in a whazzer, put a peeled onion, crustless bread and milk and whazz until well blended. You'll have an ugly, milky mess. Put in a pan and cook SLOWLY with lots of salt and pepper and BUTTER for at least 1/2 an hour. You'll end up woith a lovely creamy, tasty sauce.

I think coq au vin matches well with your requirements.

I have no T&T recipe for you but, if you Google on "coq au vin" you will find recipes from Julia Child, Alton Brown and others.

Jim

Tried and true coq au vin from the Joy of Cooking :)

Here is a link that might be useful: Joy of Cooking, coq au vin

oops! And the potato suggestion

Here is a link that might be useful: looks easy and sounds good-big potato cake

Here is my favorite roasted chicken recipe. I always cook it on the BBQ outside, but if it is raining, you can roast it in the oven:

Algerian Roast Chicken

Ingredients:
1 whole chicken
4 cloves of garlic
1-1/2 tbsp Kosher salt
1 teaspoon of sumac (most essential spice for this)
1/2 teaspoon of sesame seeds
1/2 tsp coriander seeds
1/2 tsp fenugreek
3/4 tsp cumin
3 tablespoons of butter, room temperature
1 tbsp minced Thai basil (or 1/2 tsp fennel)
2 lemons
1 tbsp extra virgin olive oil
Freshly ground black pepper
extra herbs, 1 tsp each minced fresh oregano and basil, optional
4-5 sprigs of thyme

Directions:
Start charcoal for outdoor barbeque, using large chunks of mesquite wood and charcoal; if using an oven, preheat to 400 degrees F.

Place the chicken in a roasting pan with a rack. Slide your fingers under the breasts to separate the skin from the meat, turn the chicken over and do the same with the thighs.

Mash the garlic with 1-1/2 tablespoons of salt in a mortar and pestle or finely chop the garlic and incorporate the salt into it with the side of your knife or back of a spoon. Add the sumac, sesame seeds, coriander seeds, fenugreek seeds, and cumin and mix to pulverize the seeds. Add butter and basil and combine to mix. Tuck pieces of the butter into the "pockets" under the skin.
Squeeze the juice of one lemon all over the chicken, drizzle with extra virgin olive oil, sprinkle freshly ground black pepper. Season the cavity with pepper, tuck in the lemon halves and more herbs into the cavity if desired.

Place the chicken on the barbeque and cover, leaving vents fully open to maintain heat.

Baste the chicken every 15 minutes alternating water and pan drippings.

Midway through cooking turn the chicken 90 degrees. Continue frequent basting. The cooking time for a 3-1/2 pound bird is about 1 to 1-1/2 hours, depending on how hot your fire is. Cook to an internal temperature of 160�, measured in the thigh.

Let rest covered about 30 minutes before carving. Squeeze fresh lemon juice into the roasting juices, and pour into a gravy boat. Add salt, if needed.

Serve with roasted potatoes, green salad, and French or Italian bread.

You can add the potatoes to the pan if you want to roast them with the chicken. I generally parboil them for 10 minutes and then grill or roast them for 20 to 30 minutes.

Lars