Preheat the oven to 425°F (220°C).

Rinse the chicken under cold water and pat it dry with paper towels.

Rub the chicken all over with olive oil, garlic, rosemary, thyme, salt, and pepper.

In a large mixing bowl, toss the halved potatoes with olive oil, salt, and pepper.

Place the seasoned chicken in the center of the roasting pan and surround it with the potatoes.

Put the pan in the preheated oven and roast for about 1 hour and 15 minutes.

The chicken is done when it reaches an internal temperature of 165°F (75°C).

Halfway through cooking, spoon some of the pan juices over the chicken.

Once cooked, let the chicken rest for 10-15 minutes before carving.