Step 1

Remove all the innards from the chicken. Reserve in a freezer bag to use in chicken broth later.

Step 2

Combine all the marinade ingredients together in a bowl to make a paste.

Step 3

Slather the paste all over the chicken, cover and let sit in the fridge overnight (uncovered). Reserve 3 tablespoons of the marinade in the fridge for use on the potatoes.

Step 4

Remove the chicken from the fridge and let it come to room temperature (about 30 minutes). Preheat the oven to 450 degrees.

Step 5

Place the potatoes in a bowl with the reserved marinade and mix to coat and put them in the bottom of a roasting pan.

Step 6

Place the chicken on a roasting rack in the pan and cover loosely with foil.

Step 7

Place in the oven and turn the temperature down to 400 degrees. Roast for 60-90 minutes total.

Step 8

Remove the foil half way through the cook time and continue to roast until the skin is browned and crisped, and the internal temperature is 160 degrees. Remove from oven and let rest for 15 minutes.