Place the chicken on an oiled roasting tin, and put in the oven. The chicken will take about 1 1/2 hours to cook. After 30 minutes, add the peeled potatoes to the roasting tin, coat them in the chicken juices and turn after 30 minutes so that they go nice and crispy all over.
For gravy, start by making the chicken stock. Put the water, chicken wing, vegetables and herbs in a saucepan and bring to the boil, cover and simmer gently until required. When the chicken and potatoes are cooked, remove them from the roasting tin and allow to rest on a serving dish in a warm oven.