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1
Adjust oven rack to middle position.
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2
Line roasting pan with foil and place on rack.
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3
Heat oven to 475 degrees.
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4
Discard chicken giblets, rinse chicken and pat dry with paper towels.
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5
Combine cornstarch and 2 teaspoons salt in small mixing bowl.
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6
Using a skewer, poke holes all over chicken skin.
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7
Rub cornstarch mixture evenly over chicken.
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8
Coat v-rack with cooking spray and place chicken in v-rack, wing side down.
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9
When oven is preheated, remove roasting pan from oven.
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10
Place the v-rack and chicken in the pan and return to oven.
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11
Roast for 15 minutes.
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12
Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up.
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13
Return to oven and roast another 15 minutes.
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14
Meanwhile, scrub potatoes and cut in half.
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15
Toss potatoes, 2 tsp vegetable oil, and 1/2 tsp salt in bowl.
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16
Remove roasting pan from the oven and place the v-rack with chicken on a piece of foil to catch all the dripping grease.
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17
Gather up baking pan foil by it's corners and discard along with the chicken grease.
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18
Arrange potatoes cut side down in pan.
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19
Flip chicken so that breast side is up and place v-rack with chicken back into the roasting pan.
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20
Roast chicken until thermometer placed in the thickest part of the thigh reads 170, about 20 minutes.
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21
Remove chicken from v-rack and pour juices from chicken onto the potatoes in the roasting pan.
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22
Place chicken on angel-food cake pan insert or empty soda can to rest upright for 10-15 minutes.
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23
Toss potatoes in chicken juices, return to oven and cook until well browned and crisp, 10-15 minutes.
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24
Carve chicken and serve.
