Preheat your oven to 425ºF convection. If you don’t have a convection oven, you can still bake at 425ºF, but be aware that the cooking time may need to be adjusted. Line a large baking sheet with foil to make cleanup easy.
Remove the giblets from the whole chicken and pat the exterior dry with paper towels. This helps achieve crispy skin, which is essential for a delicious roast.
Place the chicken on one side of the prepared baking sheet, breast side up. Make sure there’s enough space for the fingerling potatoes that will go on the other side.
Add the potatoes to the other side of the baking sheet. You want to spread them out evenly to ensure they roast nicely.
Generously season the chicken with kosher salt and black pepper. It’s essential to be liberal with the seasoning to enhance the flavors. For the potatoes, season them moderately with salt and pepper.
Drizzle about 2 tablespoons of olive oil over both the chicken and the potatoes. Use your hands to toss the potatoes until they are well coated.
Sprinkle the paprika evenly over the chicken. This not only adds flavor but also gives the chicken a beautiful golden color as it roasts.
Place the baking sheet in the oven and bake for about 55 to 60 minutes. If using convection, keep an eye on both the chicken and the potatoes to ensure they cook evenly. Toss the potatoes midway through cooking for even browning.
Once the cooking time is up, check that the chicken is done. The internal temperature should reach at least 165ºF. If you don’t have a convection oven, anticipate that the potatoes may need about an hour, and then bake the chicken an additional 30 minutes.
Once everything is cooked to perfection, remove the pan from the oven and let the chicken rest for at least 15 minutes before carving. This resting period helps the juices redistribute, making the meat more tender.
Optionally, garnish the potatoes with fresh parsley before serving for a pop of color.
