Oven Roasted Chicken and Potatoes
adapted from Betty Crocker recipe
Ingredients:
2 tsp. dried herbs such as parsley
2 or 3 chives, chopped thinly
1 tsp. salt
1/2 tsp. pepper
3 tbsp. EVOO
1 (3-1/2 to 4-lb.) whole roasting chicken
1-1/2 to 2 lb. small red potatoes, unpeeled, halved
Heat oven to 450°F. In small bowl, combine herbs, chives, salt, pepper and oil; mix well. Place chicken, breast side down, in shallow roasting pan. Arrange potatoes around chicken in pan. Drizzle half of oil mixture over potatoes; stir to mix. Bake at 450°F. for 20 minutes.
Remove pan from oven. Spoon some of remaining oil mixture over chicken and potatoes; stir potatoes. Turn chicken breast side up. Return to oven; bake an additional 10 minutes.
Remove pan from oven. Reduce oven temperature to 325°F. Drizzle remaining oil mixture over chicken and potatoes; stir potatoes. Return to oven; bake an additional 40 to 50 minutes or until chicken is fork-tender and juices run clear, and potatoes are all tender. Then take out and turn chicken breast side down for pretty presentation and serve.
Makes 4 servings.
6 comments:
Yum! This looks soo good. You've inspired me to make this for dinner tomorrow!
That looks so good! Roast Chicken is one of our favorite meals. We make it quite often.
2 Kids and Tired Cooks
A classic comfort meal...Awesome. Thanks for sharing.
Velva
@Russell at Chasing Delicious
I'm so glad to inspire you, hope it turned out good!
@Holly (2 Kids and Tired)
Thank you Holly! It's one of our favs too!
@Velva
Thanks much! :)
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