See Georgia Johnson’s post on this.
My well-used Le Creuset signature risotto pot 6 3/4 QT / 6.2 L works well to roast the chicken and potatoes. Buy a decent quality chicken if you can. The finished potatoes are nicely roasted and creamy.
Chicken
1 whole 5 to 6 lb chicken (see note)
Kosher salt and freshly ground pepper
1 teaspoon thyme leaves, optional
Potatoes
Yellow potatoes or Yukon gold, or any of waxy potatoes
Kosher salt
Butter or olive oil
Prep the chicken: At least one day/the night before, untie (and keep) the string. Rinse the chicken removing the kidneys and other organs from the cavity and pat dry. Place the chicken on a sheet pan. Sprinkle about 1 tbsp kosher salt, generously coating the chicken outside and in the cavity. Season to taste with pepper. Place the chicken uncovered in the fridge, on a rack in a rimmed baking pan. Read more about dry brining.
Prep the potatoes: Bring a large pot of water to a boil and add 2 teaspoons of salt. While the water is heating, cut the potatoes into about 1-inch pieces. Add potatoes and cook for 8 to 10 minutes when a cake tester meets a little resistance. Pour into a colander, place back in the pot and set aside. If making earlier in the day, put in the fridge.
Remove the chicken from the fridge an hour before. Using the string that you saved, tie or wind legs together. You can also use butcher’s twine.
Preheat oven to 425°F, with a rack on the bottom position. Place the chicken in the center of the casserole pot and surround it with the potatoes. After 30 minutes remove from the oven, stir the potatoes to check they are not burning and return to the oven. Drizzle olive oil or drop knobs of butter over the potatoes only. At 60 minutes, there should be some juice. If not much, drizzle more oil or drop more knobs of butter over the potatoes and stir to check they are roasting somewhat evenly. Continue cooking until the chicken reaches an internal temperature of 165°F. Remove the chicken – using a wooden spoon inserted into the cavity – and place it on a cutting board. Tent loosely with tin foil or a silicon sheet and rest for 10 minutes. Place the potatoes in a bowl. Carve and serve.
Note: I usually get a 2 to 3 lb chicken and cook for about 1 1/2 hours.