Roast Chicken And Potatoes

Ingredients

• 2-3 pound frying chicken
• 2 teaspoons dried rosemary
• 1 teaspoon sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 large baking potatoes
• 1/4 cup vegetable oil
• 2 cups chicken stock
• 1 teaspoon chicken bouillon powder
• 1/3 cup cold water
• 1/4 cup flour

Instructions

1. Spatchcock the chicken. This means cutting out the back bone and removing the breast bone so the chicken lies flat.
2. Mix the rosemary, sage, salt and pepper. Reserve 1 teaspoon for the potatoes.
3. Carefully lift the skin over the thighs and breasts and rub seasonings under the skin. Sprinkle seasoning over the outside of the chicken.
4. Heat the oven to 375 F. Put the roasting pan in the oven for 10 minutes.
5. Cut the potatoes into 3/4 inch slices. Toss them in the vegetable oil. Take the hot roasting pan out of the oven and spread the potatoes around the pan. Put a rack over the potatoes and put the chicken on the rack over the potatoes and put in the oven.
6. After 30 minutes, lift the rack off the roasting pan and turn the potatoes. Put the chicken back over the potatoes and return to the oven.
7. After 30 minutes, make sure the internal temperature of the chicken is over 165 F in the thighs and breast. Tent the chicken in foil. Put the potatoes in an oven proof casserole and return to the oven to keep warm.
8. Remove any excess fat from the roasting pan. There will be less fat than you expect. Put the pan on a medium burner and add the chicken stock. Stir up any brown bits from the pan.
9. While the stock is heating, put the water and flour in a container you can close. Shake until there are no lumps.
10. Slowly stir the flour mixture into the stock. Add the bouillon powder and stir until the gravy is boiling and thickened. Add salt and pepper if needed. Strain into a gravy boat.
11. Cut the drumsticks and wings from the chicken. Separate the thighs from the breasts. Cut the breasts into halves and then cut each half to make 4 pieces.
12. Serve and enjoy!