• Heat oven to 450 degrees F. In small bowl, combine parsley, chopped sage, garlic and chopped thyme. Pat chicken dry with paper towels and place in a large roasting pan. Loosen skin around breast, thighs and legs and tuck half the herb mixture (about 2 tablespoons) under the skin. Rub 1/4 teaspoon of the salt under the skin.

  • Cut one of the onions in quarters. Place two quarters in the cavity of the bird, along with the sage and thyme sprigs. Tie legs together.

  • Transfer roasting pan to oven. Roast at 450 degrees F for 30 minutes. Meanwhile, halve or quarter potatoes. Quarter the second onion, then cut all onion pieces into 1-inch chunks. Combine potatoes, onion, remaining herb mixture, the oil, pepper and remaining 1/4 teaspoon salt in a bowl. Toss to combine.

  • After 30 minutes, reduce oven temperature to 400 degrees F and add potato mixture to pan. Roast at 400 degrees F for 55 minutes or until instant-read thermometer inserted in thickest part of the thigh registers 180 degrees F. Let chicken rest 5 minutes before removing skin and carving.

Nutrition Facts

416 calories; 12 g total fat; 169 mg cholesterol; 381 mg sodium. 19 g carbohydrates; 54 g protein;