This is a simple country-style roast chicken with a garlicky wine marinade. Roast small red or fingerling potatoes while the chicken cooks. Add them to the oven after the chicken has cooked for 15 minutes. You can even add a pan of popovers (page 191) to the oven. They will be done in about 1 hour.

　　

Ingredients

makes 3 to 4 servings

　　One 3- to 4-pound whole roasting chicken

　　3/4 cup dry white wine

　　1 tablespoon dried oregano

　　4 garlic cloves, coarsely chopped

　　1/4 cup olive oil, plus more for potatoes

　　12 small red or fingerling potatoes, optional

　　Kosher salt

　　

Step 1

Rinse the chicken and pat dry with paper towels; place it into a zip-top plastic bag. Add the wine, oregano, garlic, and 1/4 cup olive oil and close the bag. Refrigerate overnight, turning the bag once or twice.

　　

Step 2

Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 325°F. Coat a rack with nonstick spray for the chicken and set it on a shallow roasting pan.

　　

Step 3

To prepare the potatoes, if using, scrub small red or fingerling potatoes, pat dry, and toss them with olive oil to coat lightly; sprinkle them with salt. Put them in a shallow baking pan or on a rimmed cookie sheet, place it on a rack beneath the chicken, and roast them for 45 minutes, until tender.

　　

Step 4

Remove the chicken from the bag and place on the rack over the shallow roasting pan. Tie the legs together and roast for 55 minutes to an hour, until the chicken is golden and an instant-read thermometer inserted into the center of the thigh reads 170° to 175°F. Remove the chicken from the rack, let it rest for 15 minutes, and carve on a board.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.