Roast Chicken and Vegetables

6 tablespoons extra virgin olive oil or softened butter
1 tablespoon chopped fresh thyme, rosemary, marjoram, oregano or sage leaves, or a combination
Salt and ground black pepper to taste
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
1 ½ to 2 pounds small waxy red or white potatoes, peeled, or larger potatoes peeled and cut into 1/2- to 1-inch chunks, or other vegetables
Chopped parsley leaves for garnish

Nutritional Information
- Nutritional analysis per serving (4 servings)
  1185 calories; 80 grams fat; 19 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 15 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 77 grams protein; 297 milligrams cholesterol; 615 milligrams sodium

4 to 6 servings

Preheat oven to 450 degrees. In a bowl, mix olive oil or butter, herbs, salt and pepper. Put chicken breast side up in a roasting pan. Toss half the herb-oil mixture with potatoes, scatter them in pan around chicken and put pan in oven. Roast about 20 minutes, and spoon some more herb-oil mixture over chicken and potatoes. Shake pan so potatoes turn and cook evenly.
After 10 minutes shake pan, and baste again; breast should be starting to brown. Reduce heat to 325, baste again and roast until an instant-read thermometer inserted into thickest part of thigh reads 155 degrees or more. Total roasting time will be 50 to 70 minutes.
Remove chicken from pan, and taste a potato; if not quite done, raise heat to 425 degrees, and roast (or broil) while letting chicken rest and carving it. Serve, garnished with parsley, with potatoes scattered around it.