[jyl]

You can prep the chicken - butter, lemons, herbs, etc - now, then refrigerate, take out 1 hour before it goes into the oven to give it time to warm to room temp. Judge roasting time by doneness, not a fixed time, probably 1 to 1.5 hr. Use wiggly leg test or thermometer or cut into thigh where attaches to body to judge. If not starting breast down or larding w/ bacon, then suggest placing some foil over the breast for the first 1/2 hour, to reduce drying out.

Quartered potatoes won't take as long as the chicken, so put them in 20 min after the chicken. Salt them lightly. If not making a pan sauce, you can spoon off some of the chicken drippings and drizzle over the potatoes when starting to roast them - fat is tasty. Check done-ness w/ fork, they'll likely be done before the chicken which is okay, easier if not everything is ready at once.

Good idea to leave some fun prep to do together. Nice choice of wines. You're doing a good job. Bathroom clean?

Observe food safety w/ that raw chicken.

Remember pictures. Not of her, of the food!