Honey-Basted Chicken with Chile-Roasted Potatoes

Preheat oven to 450° F. In 15 1/2" by 10 1/2" jelly-roll pan, toss potato wedges with 1 tablespoon oil, 1 teaspoon chili powder, and 1/2 teaspoon salt until evenly coated.

Remove giblets and neck from chicken; refrigerate to use another day. With breast side up, tuck wing tips under back of chicken. With string, tie legs together.

Rub chicken with remaining 1 tablespoon oil and sprinkle with pepper and remaining 1/2 teaspoon salt. Place chicken, breast side up, on rack in 13" by 9" roasting pan or metal baking pan. Place chicken on center oven rack and potatoes on lowest oven rack; roast 1 hour. If potatoes are fork-tender, remove from oven and keep warm.

In cup, combine honey, paprika, and remaining 1 teaspoon chili powder. Brush honey mixture all over chicken. Roast chicken (and potatoes, if necessary) 5 minutes longer or until temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 175° to 180° F.

Transfer potatoes to warm large platter. With tongs, tilt chicken to allow juices from cavity to run into roasting pan. Place chicken on platter with potatoes; let stand 10 minutes for easier carving. Meanwhile, skim and discard fat from drippings in pan; stir in hot water. Serve chicken and potatoes with pan drippings.