|4-5||pound(s)||whole thawed roasting chicken|
|4-6||medium potatoes||peeled and quartered|
In a small bowl combine the salt, pepper, thyme, sage and garlic powder. Rub the chicken with some of the mix. Place chicken breast side down in a roasting pan or Dutch oven. Arrange vegetables around the chicken. Add the water and sprinkle with remaining seasoning mixture. Cover pan with foil or lid. I usually cover the chicken with a piece of parchment paper first if I am using foil.
Bake in a 350 degree oven about 1 3/4 hours or until chicken and vegetables are tender. For a really tender bird, try 325 degrees for about 2 1/2 hours. The time will also vary depending on the size of your chicken. When it is done, the meat will be easy to pierce with a form and the juices will run clear. The remaining juices and any remaining meat make a fantastic base for chicken soup.