If you have been following me on facebook you know that my hubby has gone downstate to work for the summer. Last weekend he was able to come home for the first time since he left in May. About 2 weeks ago he sent me a link to a recipe from Food.com for Italian Roasted Chicken and Potatoes.
He has given me recipes before that he thought would taste good but this one was a little bit unusual. For one thing he doesn't like roasted chicken and another thing he doesn't eat a lot of potatoes. But I thought I would make it this past weekend.
So the hottest day in the U.P. I turned my oven on and sweltered to make this recipe. Aren't I the best wife?
Italian Roasted Chicken and Potatoes
3 lbs potatoes
1/2 cup extra virgin olive oil
1/2 cup minced fresh Basil and Italian Parsley ( I used about 1/8 cup basil and the rest parsley)
1 tbsp oregano
sea salt
fresh black ground pepper
4- 5 lbs chicken. ( I used the chicken/thigh)
sliced onions
Directions:
Preheat oven to 425 degrees F
Wash and cut up potatoes ( I didn't peel mine but you can peel if you would prefer).
Mix the potatoes with 1/2 of the olive oil, basil, parsley, oregano and salt and pepper to taste. Spread over the bottom of a large roasting pan.
In same bowl, mix rest of the ingredients and generous amount of salt and pepper. Layer chicken over potatoes, skin side down.
Bake for 30 minutes at 425 degrees.
Remove chicken and stir potatoes. Replace chicken with skin side up.
Bake for 30 more minutes or until chicken is crisp and brown and potatoes are golden. (Mine took about 45 minutes).
10 minutes before meal is done, slice onions about 1/2 of a small onion over top and return for the remainder of the time.
Enjoy.
This meal was very good but I am glad that I added the oregano and basil. The next time I make it I am going to add more oregano. Hubby thought this meal was very good, although he did add more salt and I thought I had already used lots. As I used 5 pieces of leg/thigh parts there was some leftover and he was able to take a few doggie bags back with him. The next day I cut up my leftover chicken and placed it on a Berry Salad - recipe to come.
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| A teaser of what is to come |
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