- One 4 lb whole roasting chicken
- 3 large potatoes or 6 small red potatoes
- 1 tablespoon canola oil cinnamon
Preheat oven to 350·F. Cover roasting pan with oil. If you like onions you can dice a medium onion and put it in the pan. Then place the chicken, breast side down, in a pan and then put potatoes, cut in large chunks or if using small reds, whole, in roasting pan around chicken and sprinkle with cinnamon and pepper.
Bake with chicken breast side down for 45 minutes and then turn potatoes and chicken to breast side up, baste with any juices and continue cooking for another 45 minutes.
Prick with a fork to see if chicken is ready, if any red juices comes out, continue cooking for another 10 minutes.