2 lbs. potatoes
1 med. onion
2 (3 lb.) fryers, cut up
2 tsp. salt
2 tsp. dried basil
1/4 tsp. black pepper

Preheat oven to 425 degrees. Cut peeled potatoes into 1 1/2" chunks. Finely chop onion. In large roasting pan, 17" x 11 1/2", toss potatoes and onions with chicken, salt, basil and pepper. Arrange chicken pieces, skin side up; bake, uncovered, 1 hour or until potatoes are tender and browned and juices run clear when chicken is pierced, basting with pan drippings. To serve, skim and discard any fat from pan drippings.