refrigerate overnight to roast tomorrow). Sprinkle with salt and pepper. 3. Toss the potatoes with ¼ cup of the red pepper paste and the oil and scatter them in the pan under the chicken. Season with salt and pepper. Roast the bird for 35 minutes, then, using tongs, turn breast side up. Toss the potatoes well to coat with the drippings. Brush the breast lightly with a bit more of the paste. Lower the heat to 350°F and continue cooking until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 50 minutes to 1 hour more (longer if the chicken came from the refrigerator). 4. Remove the bird, tent with foil, and let sit for 10 to 15 minutes. If the potatoes aren’t tender, toss again, bump up the oven to 450°F, and finish roasting them while the bird rests. 5. To serve, place the chicken on a platter and scoop the potatoes into a bowl.