Preheat oven to 375 degrees Fahrenheit . In a large roasting pan place half of olive oil, celery stalks and carrots.

Mix the other half of the olive oil, onion powder, garlic powder, paprika, oregano, salt and pepper together. Using a basting brush, brush the outside of the chicken with the oil mixture. Don't forget to baste the cavity of the chicken.

Place chicken on top of the carrots and celery in the roasting pan. Tie the legs together and tuck the wings underneath.

Assemble stuffing as per box directions but do not heat up. Using a Spoon, place the stuffing on the cavity and bum of the chicken and between the legs. (tie the legs together to help support the stuffing. Place any remaining stuffing underneath legs on the bottom of the pan.

Place in oven and cook covered for one hour and 45 minutes. Cook uncovered for remaining 15 minutes.

While the chicken is baking, cut potatoes into large cubes (1 potato = 4 cubes) and place in a large bowl. Drizzle olive oil, and add salt, pepper, Italian seasoning, chopped garlic and onion powder. Toss so that all the potatoes are covered with the oil and seasoning.

One hour into cooking the chicken, uncover and place the potatoes around the chicken and cook for another hour uncovered. Or place them a baking tray line with parchment paper.

Remove once the chicken reaches an internal temperature of 165 degrees F.