Country Chicken and Potato Bake
Source of Recipe
becky at rc
List of Ingredients
6 medium all-purpose potatoes, cut into 1 1/2-inch chunks
1 medium onion, finely chopped
2 3-pound whole chickens, cut up
1 1/4 teaspoons salt
2 tablespoons chopped fresh rosemary (or 2 teaspoons dried}
1/2 teaspoon coarsely ground black pepper
Recipe
Preheat oven to 425 degrees. In 17 x 11 1/2-inch roasting pan, toss potatoes and onion with chicken, salt, rosemary, and pepper. Arrange the chicken pieces, skin-side up. Bake, uncovered, 1 hour, or until potatoes are tender and browned and juices run clear when chicken is pierced with tip of knife, basting with pan drippings occasionally.
Skim and discard any fat from pan drippings. Serve chicken and vegetables with pan juices.
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