Roasted Chicken and Potatoes
Created by ShaylaGitterman on October 10, 2012
- Servings: 4
- Prep Time: 20m
- Cook Time: 40m
- Recipe #6754
Ingredients
- 4 tablespoons extra virgin olive oil, divided
- 3 pounds chicken pieces
- Salt and pepper
- 4 medium potatoes, scrubbed and cut lengthwise into 8 wedges
- 3 small onions, peeled and cut in wedges
- 6 cloves garlic, peeled
- 1/2 cup white wine or chicken broth, divided
- 2 to 3 sprigs fresh thyme or tarragon (or 1 teaspoon)
- Salt and ground pepper
How to Make
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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).
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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.
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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.
Nutritional Facts
- 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