3 1/2- to 4-pound chicken, cut into pieces
red or new potatoes, cut into 1 1/2-inch pieces (peeled, if desired)
sprigs fresh rosemary
pint whole grape or cherry tomatoes
button mushrooms, quartered
- Heat oven to 400° F. Pat the chicken dry with paper towels and place in a roasting pan. Drizzle with 1 tablespoon of the oil and season with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Rub to coat.
- In a large bowl, combine the potatoes, rosemary, tomatoes, mushrooms, and the remaining oil, salt, and pepper. Scatter the potatoes around the chicken. (If the potatoes don't fit in a single layer, place some under the chicken.) Roast until the chicken is cooked through and a thigh registers 180° F on a meat thermometer, about 45 minutes.