Wednesday, November 16, 2011

Delicious & Easy Roast Chicken and Potatoes

I made this for the first time last month and it was a big hit around here!  I was very impressed with myself.
This recipe is just prep, assemble, then walk away as it roasts.  It's done when the chicken is fully cooked and the potatoes are soft in the middle.  Because it cooks so slowly, the chicken is really juicy.  You could also do a million things with the leftovers.

One chicken, already cut up
2 T olive oil
Garlic powder

Preheat oven to 400* while you wash and chop potatoes and onions.  Next time I'll make the potatoes a little bit smaller than pictured.  Pour the olive oil, some salt, pepper, garlic powder, and paprika in a large roasting pan.  Add the veggies and stir.  Then season the chicken with salt, pepper, and paprika.  Add the chicken to the roasting pan, skin side up.  Set the timer for an hour and walk away.  The house will smell really good as it cooks!  Check it after an hour (use a thermometer).  Last night's chicken was 4.5lbs and took 1 hr 20 mins to cook.  And it was great!

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