Convoluted how long does it take to cook taters with chicken question

Birdman

I like to take a whole chicken, rub it with olive oil or butter, garlic, salt and pepper, stick a sprig or two of rosemary in the cavity (of the chicken of course), and surround it in the pan with quartered potatoes. I cook it at 450 degrees for 40-50 minutes; the skin is crispy, the chicken is moist and tasty, and the potatoes are covered with juice. I then cut the chicken in two, and serve each half over a bed of spinach. It's like heavenly chicken and potatoes over a spinach salad.[p]Last night I tried a different chicken recipe that involved covering the chicken with a lot of salt and paprika, and squeezing a lemon over the chicken and putting the spent lemon inside the chicken. I cooked over an inverted plate setter in a pant for 3 hours on the egg at 300 degrees, and sprayed it with a spray bottle of water a few times to keep the skin moist. It turned out to be the best chicken I ever had. (The recipe was modified from All Recipes; the link to the recipe is below). It made a pool of gravy and I thought that it would be good with the quartered potatoes over the spinach, etc. [p]So, my question after this long winded narrative (I apologize) is simply this: How long would it take quartered potatoes to cook with a chicken at 300 degrees?

Dock of The Woods

Birdman, I not real sure, but this is one of those times when you can experiment and not be out to much money. Whole chickens are cheap and potatoes are too. I would at least think the potatoes would be done in 3 hrs. I would put on some extra potatoes next time I cook a chicken, and start sampleing them about 1 1/2 hrs into the cook. If they get done to early you can just pull them and wrap them in foil to keep them warm until the chicken is done. I think this is something I will try the next time I do a beer butt chicken, that chicken looks lonesome on my BGE by itself any way.[p]Hugh, "Sitting on The Dock of The Woods" I may be the only one still awake on the east coast!

Mike in MN

Birdman,
If you quartered the potatoes, at 300 they would probably be done in about 45 minutes. It wouldn't hurt them to go longer, but 3 hours would pretty much end their usefulness as a side to your dinner.[p]I have been experimenting with potatoes, and I am not quite there yet....Let us know what works for you![p]I tried microwaving them first to get a little start. They were coated with olive oil and a little salt. Then I threw them in a pan I use for vegetables (teflon coated bowl with holes in it) and put it on the egg while I was bringing the dome temp up to cook some steaks. I was "prewarmin" the dome to around 400 before I took it up to the blast furnace level and I cooked the potatoes at this time. I'd open the grill and give them a shake so they wouldn't burn, but they did crisp up nice. When they were almost done, I transfered them back to a small toaster oven, and just set it on low to keep them warm. They had a nice crisp skin, and they had good flavor from the egg. The pan works nice because it is quick and easy to change their position in the egg. [p]Mike in MN[p]
Mike in MN

Shelby

Birdman,
Maybe it's me, but 3 hours on a chicken seems a bit long. When I do whole chickens, I use the vertical roaster. At 350*, that bird is done in about 1 1/2 hours.
I will sometimes wipe a potato with oil, cover with salt, then wrap in foil and put it on with the chicken and both are done in the same time.
Don't know if that answers your question or not. I do like Dock's idea of sampling potatos along the way to see when they are done.