This Ina Garten recipe is our go-to roast chicken recipe: http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe.html Our modifications: we lined the bottom of the roasting pan with 1 lb baby tri-colored potatoes, 1 lb peeled and quartered parsnips, 10 peeled and roughly cut shallot bulbs, and 1 head peeled garlic in lieu of the fennel, onions, and carrots. (Mar. 2015)
Note: Whole baby potatoes (esp. blue potatoes ) can take longer to cook than the chicken and other veggies. You can toss the whole baby potatoes in a 1:1 ratio of olive oil and water (¼ cup each olive oil and water for 1 lb potatoes), season lightly with salt, black pepper, and thyme springs, and roast them in the roasting pan at 480 for 20 mins before starting the rest of this recipe. Reduce the oven temp back to 425 for the chicken and other vegetables, along with the partially cooked potatoes.
Cooking Adventures 