Step 7
Transfer the roasting pan to the preheated oven and roast for approximately 1 hour and 30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. The potatoes should be fork-tender and crispy.
Step 8
During the cooking process, baste the chicken with its juices and rotate the pan occasionally for even cooking and browning.
Step 9
Once cooked, remove the roasting pan from the oven and let the chicken rest for about 10 minutes before carving. This resting period allows the juices to redistribute and the meat to become tender.
Step 10
Carve the roasted chicken into serving pieces and transfer them to a platter. Arrange the roasted potatoes around the chicken. Garnish with fresh chopped parsley for a pop of color and added freshness.
