• 3- to 4-pound chicken
    • (you can use up to the Oven Stuffer-size if you want but the bigger the bird, the further out you have to go in time, which risks overcooking some parts)
  • 2 Tablespoons Kosher Salt (use 1T if using table salt)
  • Pepper, to taste
  • 2 Tablespoons Oil, vegetable oil or olive oil
  • 3-pounds waxy potatoes, washed (red, yellow or yukon gold)
  • Paprika, to taste (if desired)
  • Red Pepper Flakes, to taste (if desired)
  • 1 lemon, for squeezing over finished chicken
  • Parsley, for dressing cooked potatoes and chicken

Chicken, Salt & Potatoes