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1
Prepare marinade - chop the herbs, onion, garlic and jalapeno. Mix with the oregano and 3 TBS of olive oil in a sealable plastic container or a mason jar. Let it sit in the fridge overnight or up to a week to allow the flavors to meld.
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2
Three hours before you are ready to roast the chicken, place the bird skin side up on a plastic cutting board. Gently work your fingers under the skin on the breasts and thighs. Smear the marinade under the skin, massaging it into the meat. Smear any leftover marinade directly on top of the skin. Transfer the chicken to a plate and place back in fridge for three hours.
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3
Move oven rack to the upper middle position. Preheat oven to 400. Remove chicken from fridge while oven preheats so the bird comes up to room temperature. Place in a greased rosting pan, skin side up.
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4
Wash the potatoes and slice the larger ones in half, lengthwise. Toss the potatoes with 1 TBS olive oil and season with kosher salt and freshly cracked black pepper. Arrange the potatoes around the chicken in the pan in a single layer. Liberally salt and pepper the chicken.
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5
Roast the chicken until the thickest part of the breast registers 150 degrees F and the thighs register 170 degrees F on an instant read thermometer, about 45 minutes. Periodically stir and flip over the potatoes as the chicken roasts - coating them in the rendering chicken fat.
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6
When done, remove the chicken from the pan and tent loosely with foil for 15-20 minutes before carving. I like to stir the potatoes one last time, scraping up all of the browned chicken bits in the pan, and then give them 5 more minutes in the oven.
