Roast Chicken and Potatoes

1 whole chicken, up to 4 #
2 t cornstarch
2 # small red potatoes, halved
2 t vegetable oil

Line roasting pan with foil, place in oven, turn oven on to 475.

Coat V rack with cooking spray.

Combine cornstarch and 2 t salt (or not). Use skewer to poke holes all over chicken skin. Rub cornstarch mixture evenly over chicken.

Remove roasting pan from oven. Place chicken, wing side up, in V rack and place v rack in pan and roast for 15 minutes.

Remove roasting pan from oven, (use wad of paper towels) flip chicken so other wing is facing up . Roast 15 minutes.

Toss potatoes, oil and 1/2 t salt in bowl.

Remove pan from oven, carefully transfer v rack with chicken to rimmed baking sheet. Gather up foil by its corners, capturing fat and juices, and discard.

Arrange potatoes, cut side down, in roasting pan.

Flip chicken breast side up in v rack. Put back in pan.

Bake 20 minutes (instant read thermometer inserted into thickest part of thigh registers 170 degrees.)

Remove chicken from v rack and pour juices from cavity into roasting pan with potatoes. Toss potatoes with juice and bake 10-15 minutes. Potatoes should be well browned and crisp.