Instead of accompanying the roast chicken with mashed potatoes, I decided to do oven-roasted potatoes instead. I love red potatoes, especially when they're seasoned with rosemary and thyme and covered with olive oil. These complemented the chicken deliciously, and I don't regret substituting them for mashed potatoes at all.
I cut-up about 8 red potatoes into bite-sized chunks, put them in a single-layer in two 13x9 pans, and tossed them with olive oil to coat and rosemary and thyme. I roasted them in a 425-degree oven for about 20 minutes, tossing occasionally.
