Roast chicken is supposed to be a simple dish, but why do most recipes call for complicated trussing techniques and for rotating the bird? I needed a set-it-and-forget-it method, and I have finally found one that comes out rich in flavor with juicy meat and perfectly crispy potatoes. If you have time, salt the bird generously outside and inside and let sit in the fridge for an hour or overnight.
1 3½–4-pound whole chicken
Kosher salt and black pepper
1½ pounds russet potatoes, scrubbed, thinly sliced crosswise
Unsalted butter, melted