Roasted Chicken and Potatoes

20m
Prep Time
40m
Cook Time
1h
Ready In


"Here’s an easy make dinner that all of the family will enjoy. A wine with a hint of sweetness, such as a Reisling works good for this. Be sure to space and not crowd the chicken in a larger pan or it will stew instead of roast. "

Original is 4 servings

Nutritional

  • Serving Size: 1 (722.4 g)
  • Calories 1442.4
  • Total Fat - 12.9 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 82.5 mg
  • Sodium - 1565.5 mg
  • Total Carbohydrate - 321.9 g
  • Dietary Fiber - 4.9 g
  • Sugars - 200.5 g
  • Protein - 11.6 g
  • Calcium - 127 mg
  • Iron - 5.2 mg
  • Vitamin C - 214.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 375°F. Season both sides of chicken generously with salt and pepper. Heat 2 tablespoons oil in a heavy skillet. Add chicken pieces a few at a time, browning on all sides (about 5 minutes per batch). Transfer to large roasting pan with the skin side facing downwards (do not crowd the chicken pieces together).

Step 2

In a large bowl, toss potatoes, all the onions, and garlic with remaining 2 tablespoons oil. Arrange vegetables around chicken, drizzle with about half of wine or broth, and sprinkle with herbs, salt, and pepper.

Step 3

Roast for about 10 minutes. Turn chicken over skin side facing upwards and pour on remaining wine or broth. Continue roasting until chicken is browned and cooked through and vegetables are tender, about 20-30 minutes more.

Tips


No special items needed.

1 Reviews

HoneyBun

Yummy chicken we all loved this, thanks!

5.0

review by:
(14 Oct 2012)

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