Roasted Chicken and Potatoes Jamie Stolper   This is what I serve most Friday evenings. When we have company, I just make an extra chicken. Those large V-shaped racks will hold them both, and then I just stuff as many potatoes as possible underneath. Sometimes I include sweet potatoes for variety. The spices and melting fat from the chickens above are a no-fuss way to flavor and baste the potatoes. It isn't low-fat, but it's Shabbat, so go ahead and splurge. I put the roasting pan in the oven about one hour before we plan to sit down, remove it after the blessings, and cut up the chicken during the salad course. Potatoes should be removed to a separate serving dish and kept warm in the oven until serving. This is the easiest traditional main course that I know - once it's in the oven, you have time to make the salad, set the table, and relax.    Ingredients 3 to 4 1/2 pound whole chicken, rinsed 4-6 all-purpose baking potatoes, peeled herbs and/or seasonings (I use either onion salt and paprika or all-purpose seasoning salt, sometimes garlic or rosemary sprigs.)   Preheat oven to 375 degrees. Cut potatoes in approximately 2-inch pieces and place on lightly greased pan under a V-shaped roasting rack. Sprinkle chicken on both sides with herbs and seasonings, letting some fall on potatoes. Place chicken, breast side down, on rack. Roast for 30 minutes, then turn chicken, baste potatoes, and roast another 20-40 minutes, depending on the size of the chicken or until juices run clear (thermometer in thickest part should read 180 degrees).   Note: For two chickens, roast an extra 10 minutes or so. If you have a convection oven, roast at 350 degrees and reduce total time by 10-15 minutes.