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1
Preheat your oven to 415.
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2
Scrub and dry your potatoes, and then halve them lengthwise.
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3
Scatter potatoes in the bottom of a 12-inch cast iron skillet, or roasting pan, and drizzle with olive oil, salt, and pepper.
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4
Unwrap your chicken and pat it dry, making sure to check the cavity for giblets, etc.
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5
Very generously season the cavity of the chicken with salt and pepper. Sometimes I like to toss in a halved head of garlic or some herbs, it's really up to you and whatever you have in your pantry.
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6
Quarter the lemon and add it inside the chicken as well.
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7
Set the chicken on a cutting board and drizzle with olive oil, making sure to massage it into the bird, getting in all the little nooks and crannies and all around the wings and legs.
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8
Season the outside of the bird with salt and pepper, and paprika. The paprika adds a lovely color to the finished bird.
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9
Set the chicken over the potatoes and roast in the oven for an hour and a half, or until the juices run clear. The potatoes will essentially baste in all the fat of the chicken and crisp up nicely.
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10
When it's time to eat, carefully remove the lemon and squeeze the juice all over the bird. Serve with the potatoes, a salad, and challah to soak up all the delicious juices.
