3 1/2 lb. whole chicken
1 stick butter (8 tbsp. or 1/4 lb.)
2 lb. potatoes or 8 to 10 medium potatoes
8 c. water
2 tbsp. salt
adobo to taste
2 tsp. oregano
2 tsp. garlic powder or 2 cloves crushed garlic (crushed fresh garlic is preferred)

Oven should be preheated 10 minutes before using it to a temperature of 350°F. Poke holes in chicken and season chicken in holes, inside cavity and outside with adobo, oregano and garlic. Soften butter stick in microwave and place half of it inside cavity and rub on all of the outside the other half of the softened butter. Place chicken, breast down, in a pan big enough to also hold potatoes later on. Place in oven and spread melted butter over chicken frequently. As soon as chicken is placed in oven, start to prepare potatoes. Chicken should cook in oven for 1 1/2 hours (set timer when chicken is placed in oven).

As soon as chicken is place in oven, prepare potatoes the following way: Wash potatoes, but do not peel or cut them up. Place them whole in pot with the water and the salt; boil for 30 minutes. Remove promptly from water (you may run through cold water) and remove soft potato skins gently with your hands. Place whole potatoes in the same pan where chicken is being roasted. Spread the melted butter over potatoes and chicken frequently. When ready, serve chicken with potatoes.

Makes 4 servings. Preparation Time: 45 minutes.

Do not forget to spread butter over chicken and potatoes frequently while cooking.