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In medium size bowl whisk together the marinade ingredients and set aside
Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. salt per lb.)
Preheat oven to 425°F. Place the oven rack rack in upper third of oven and set a 12” cast-iron skillet or a
Meanwhile, toss potatoes, with 3 tbsp of the marinade.
Once oven reaches temperature, pat chicken dry with paper towel and brush with remaining marinade.
Carefully remove hot pan from oven and drizzle remaining 2 tbsp of oil into hot skillet (this helps keep the
Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part
Transfer chicken to a cutting board and carve. Serve with potatoes.