Herb Chicken & Potatoes

ingredients

• 1 1/2 lbs baking potatoes
• 1 large onion, thinly sliced
• 1/3 cup Kikkoman soy sauce
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 cloves garlic, pressed
• 1 tsp dried oregano leaves, crumbled
• 1 tsp dried rosemary, crushed
• 3/4 tsp pepper
• 1 (4 lb) whole roasting chicken

directions

1. Cut potatoes in half lengthwise; cut each piece crosswise into 1/2 inch thick slices. Place with onion in a large, shallow foil-lined baking pan. Combine the next 7 ingredients; drizzle 1 tbsp. mixture over potato mixture & toss until evenly coated.
2. Discard giblets & neck from chicken. Rinse chicken under cold running water; drain & pat dry. Place chicken breast side up, in center of the pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
3. Roast in 375 degrees F oven about 1 hour & 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes & stirring vegetables. Remove from the oven; let chicken stand 10 minutes before carving. Serve with potatoes.