1 whole chicken
4 medium Yukon gold potatoes, scrubbed and cut into medium chunks
4 plum tomatoes, cut into medium chunks
1 large onion, cut into medium chunks
1/4 cup extra-virgin olive oil
1/4 cup fresh oregano leaves, coarsely chopped
1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper

Preheat oven to 450 with rack in upper third.  Combine chicken and vegetables in a large roasting pan.  Add oil, oregano, salt and pepper, toss to combine.

Arrange chicken, skin side up, over vegetables.  Roast until an instant-read thermometer inserted in thickest part of thigh registers 170 and juices run clear, about 45 minutes.  Remove from oven, and serve.