Roasted Chicken and Potatoes

1 whole halal chicken
6 medium red-skin potatoes
malt vinegar to taste
Worcestershire sauce to taste
olive oil as needed
crushed rosemary to taste
fresh ground black pepper to taste

Preheat your oven at 450 degrees farenheit.

Thaw your chicken in cold water, allow the faucet to stream slowly into the bowl and let it run steady for about 30 to 45 minutes, to thaw it safely and fast. I aim the stream of water directly at the cavity at the tail of the chicken so the force of the slowly running water works on the ice inside the chicken faster. Once the chicken is thawed, or nearly thawed, butterfly it by slicing it open along the spine with a very sharp knife wash the inside and make sure all of the entrails have been removed.

Wash the potatoes and cut them in chunks, skin on. Toss them with a little olive oil and place them skin-side-down in your baking dish. Sprinkle them with rosemary, fresh ground pepper and salt.

Place the chicken, skin-side-down, on top of the potatoes. Break the breast bone with the blade of your sharpest knife, just so the chicken will lay flatter. Cooking the chicken on top of the potatoes prevents it from sticking to the baking dish, making the bird easier to flip later on.

Now shake on the vinegar, worcestershire sauce, olive oil, and give it a sprinkle of salt.

Roast it in your 450 degree oven until the up-side is pretty and brown, about 30 minutes.

Take 2 forks and to get a hold on the chicken on each side. Now flip it skin-side-up. Give it a few more shakes of vinegar, worcestershire sauce, olive oil and a sprinkle of salt. Return it to the oven and continue roasting for another 30 to 45 minutes. It should be perfectly browned.

Now remove the pan from the oven and cover it with foil for about 15 minutes, or until ready to serve.

I make this recipe about once a week because it makes my men happy. There's nothing more satisfying to a Mama than watching her babies put food in their mouths, with both hands. Heehee.