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1
Preheat the oven to 425F.
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2
Remove any giblets from the chicken, and pull away any extra fat from inside the bird.
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3
Gently separate the skin from the meat over the breasts, thighs, and legs; being careful not to tear it.
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4
Spread 4 tablespoons of the red pepper paste under the skin, coating the breast, thigh, and leg meat as evenly as you can.
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5
Massage 1 more tablespoon over the skin, then season to taste with the salt and pepper.
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6
Place the chicken on a rack that will fit in a roasting pan with room for the potato chunks below the rack.
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7
Toss the potatoes with the olive oil and remaining red pepper paste, and place them in the bottom of the roasting pan.
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8
Season to taste with salt and pepper.
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9
Place the rack with the chicken on it over the potatoes and place in the preheated oven.
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10
Roast until a thermometer inserted in the thickest part of the thigh reads 160F, about an hour.
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11
Remove the pan from the oven, cover loosely with foil, and let rest for 10 minutes.
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12
While the bird is resting, check the potatoes for doneness.
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13
If they are not completely tender, toss the pan back in the oven until the chicken is done resting.
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14
Carve the chicken into serving pieces and serve with the potatoes on the side.
