Roasted chicken & baked rosemary potatoes

Ingredients for the chicken: 
Whole chicken (i prefer bio), giblets removed
2 tbs sweet paprika powder
1 garlic bulb, skin left on
1 tsp garlic salt
1 tsp black pepper
3 tbs olive oil
1 tsp chilli powder or more
1 tsp salt

Ingredients for the potatoes:
5 potatoes, cut in half, skins left on
1 tsp garlic salt 
3 tbs olive oil 
3 fresh rosemary sprigs

Directions:
For the Chicken

1. Preheat oven to 200 C .
2. Mix the olive oil with garlic salt, pepper, chilli powder, salt, and paprika. Place the chicken in the roasting pan. Rub it evenly over chicken's exterior.
3. Sprinkle inside the chicken with salt, and place the garlic bulb inside the chicken.
4. Put the chicken in the oven, roast it for 60 min. Baste the chicken after 30 min.

Note: When you baste a roasting chicken, you keep its skin moist, which can prevent it from getting crispy. If you really want crispy skin, skip the last basting or two.

For the Potatoes

1. Preheat oven to 180 C.
2. Place a baking paper on the baking pan.
3. Lay the potatoes and sprinkle with olive oil, garlic salt, and rosemary sprigs.
4. Bake them for 25-30 min.