Ingredients
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3
-
1/2
-
1/2
-
-
-
4 - 5
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-
-
-
-
-
-
-
-
Directions
Italian Oven-Roasted Chicken and Potatoes, This recipe came from Flavors of Puglia by Nancy Harmon Jenkins. It is easy to make and delicious. I like to serve it with a tossed salad., Now THIS is the way to make high-roast chicken! 10 stars!, I have been trying for years to duplicate my moms chicken and potatoes and this is about as close as it comes. See, I needed a Jersey girl to show me. Thanks!
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Steps
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1
Done
|
Preheat the Oven to 425 Degrees. |
|
2
Done
|
Mix the Potato Chunks in a Bowl With Half the Olive Oil, Half the Parsley, and a Generous Amount of Salt and Pepper. |
|
3
Done
|
Toss to Coat Well, Then Spread Over the Bottom of a Large Roasting Pan Large Enough to Hold All the Potatoes in One Layer. |
|
4
Done
|
in the Same Bowl, Mix the Chicken Parts With the Remaining Oil and Parsley and More Salt and Pepper, Again Stirring to Coat Well. |
|
5
Done
|
Arrange the Chicken Over the Top of the Potatoes, Skin Side Down. |
|
6
Done
|
Place in the Oven and Bake For 30 Minutes, Remove Chicken Pieces to a Plate, Stir the Potatoes, and Replace the Chicken Pieces, Skin Side Up. |
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7
Done
|
Return to Oven For an Additional 30 Minutes. |
|
8
Done
|
the Chicken Is Done When Crisp and Brown and the Potatoes Should Be Roasted to a Fine Golden Color. |
