Thursday, January 24, 2008

Roasted Potatoes with Chicken

Made this Sunday 1/20/08.
Note about turning your oven to 500F: unless your oven is clean, you may want to turn on a fan or open a window. The crud in the oven will burn and smoke. This is the note in the roasting book, not a horror story from our kitchen. Really.


Approx 3 lbs cut up chicken
8 medium potatoes, any type, cleaned and quartered (or more)
2-3 yellow onions, cleaned and thinly sliced
1 parsnip, cleaned and sliced
Fresh garlic, minced (You decide how much you like. We like a LOT. We'd use maybe a bulb.)
Salt and freshly ground pepper, to taste

Preheat oven to 500F. Oil a large baking pan and arrange about 3 lbs cut up chicken in the pan.

Roast 10 minutes. Drizzle olive oil over the cut vegetables and toss to coat.

Remove chicken from the pan, add vegetables, arrange the chicken on top, season the whole thing to taste, and roast for about 30-40 more minutes.

Serve with salad. Makes fantastic leftovers.
You'll just wish you used more potatoes, trust me.

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