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instructions Heat the oven to 375°F.
ingredients 1 (3 1/2 - 4 pound) chicken (trimmed and patted dry) 2 - 3 tablespoons extra virgin olive oil Kosher salt and freshly ground black pepper Pinch of cayenne pepper 6 medium new potatoes (quartered) 6 small sprigs rosemary 1 large onion (cut into 8 wedges) 1 cup crushed canned tomatoes 1 cup dry white wine
instructions Rub the chicken all over with a tablespoon or two of olive oil and season it well with salt inside and out. Add a pinch of cayenne to inside and outside of chicken. Put the chicken in a large roasting pan (you want some room around the chicken to hold the vegetables in a single layer). Add the potatoes, rosemary, onion, tomatoes, and wine to the roasting pan around the chicken. Drizzle a tablespoon or so of olive oil.
instructions Roast the chicken until done, periodically basting it with the liquid that accumulates, 1 to 1 1/2 hours depending on the size of the bird. (When cooked through, the juices that result from pricking the thigh will run clear and a thermometer inserted in the thigh will read 170°F.) Let the bird sit for 10 minutes before carving.
instructions To serve: Serve the chicken pieces with the potatoes and onions from the pan. Spoon out some of the tomato "sauce" and add that to the plate, too.