Roast Chicken With Potatoes By The Wall Recipes

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GARLIC ROASTED CHICKEN AND POTATOES



Garlic Roasted Chicken and Potatoes image

I've been making this recipe for so many years, I can't remember where I got it from. It's really quick to throw together. After fixing it several times, my husband 'discovered' that you were supposed to spread the garlic on the chicken. It's one of his favorites now. This recipe is very easy to adjust up or down. Just make sure your pan is big enough if adjusting up. I usually add more potatoes, since we like them. Serve with a mixed greens salad.

Provided by Debi Blair McGinness

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

¼ cup butter
6 chicken leg quarters, split into drumsticks and thighs
6 large Yukon Gold potatoes, cut into chunks
24 cloves garlic, unpeeled
salt and ground black pepper to taste
¼ cup maple syrup

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
  • Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
  • Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

Nutrition Facts : Calories 463.5 calories, Carbohydrate 34.4 g, Cholesterol 120.1 mg, Fat 21.3 g, Fiber 2.4 g, Protein 33.1 g, SaturatedFat 7.9 g, Sodium 150.7 mg, Sugar 6 g

ROASTED HERB CHICKEN AND POTATOES



Roasted Herb Chicken and Potatoes image

Arrange the potatoes, onions, and whole chicken in a pan, season with a piquant Kikkoman Soy Sauce mixture, and let the oven do the rest!

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 6

Number Of Ingredients 10

1 ½ pounds baking potatoes
1 large onion, thinly sliced
⅓ cup Kikkoman Soy Sauce
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, pressed
1 teaspoon dried oregano leaves, crumbled
1 teaspoon dried rosemary, crushed
¾ teaspoon pepper
1 (4 pound) whole roasting chicken

Steps:

  • Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.
  • Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
  • Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.

ROASTED CHICKEN AND POTATOES



Roasted Chicken and Potatoes image

Provided by Melissa d'Arabian : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 10

1(3 to 4 pound) chicken, rinsed and patted dry
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1/2 cup white wine
1 1/2 pounds red potatoes
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon

Steps:

  • Allow the chicken to rest at room temperature for 30 to 60 minutes.
  • Preheat the oven to 425 degrees F.
  • In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
  • In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
  • Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
  • Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
  • To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.

LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES



Lemon And Herb Roasted Chicken With Baby Potatoes image

Provided by Tyler Florence

Categories     main-dish

Yield 6 servings

Number Of Ingredients 7

1 (4 to 5 pound) free-range chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1 head garlic, halved
1/4 bunch each fresh rosemary, thyme, and parsley
1/4 cup olive oil
11/2 pounds red new potatoes

Steps:

  • Preheat the oven to 400 degrees F.
  • Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.

OVEN-ROASTED CHICKEN WITH NEW POTATOES



Oven-Roasted Chicken with New Potatoes image

Garnish the ooh's and ahh's when you put this pretty roast chicken on the table, circled by roasted new potatoes drizzled with herbs and olive oil.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 6

2 tablespoons chopped fresh herbs (such as oregano, sage or rosemary) or 2 teaspoons dried herb leaves
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 (3 1/2 to 4-lb.) whole roasting chicken
1 1/2 to 2 lb. small red potatoes, unpeeled, halved

Steps:

  • Heat oven to 450°F. In small bowl, combine herbs, salt, pepper and oil; mix well.
  • Place chicken, breast side down, in shallow roasting pan. Arrange potatoes around chicken in pan. Drizzle half of oil mixture over potatoes; stir to mix. Bake at 450°F. for 20 minutes.
  • Remove pan from oven. Spoon some of remaining oil mixture over chicken and potatoes; stir potatoes. Turn chicken breast side up. Return to oven; bake an additional 10 minutes.
  • Remove pan from oven. Reduce oven temperature to 325°F. Drizzle remaining oil mixture over chicken and potatoes; stir potatoes. Return to oven; bake an additional 40 to 50 minutes or until chicken is fork-tender and juices run clear, and potatoes are tender.

Nutrition Facts : Calories 635, Carbohydrate 35 g, Cholesterol 150 mg, Fat 2 1/2, Fiber 3 g, Protein 50 g, SaturatedFat 8 g, ServingSize 1/4 of Recipe, Sodium 740 mg, Sugar 2 g

ROAST CHICKEN WITH POTATOES AND ONIONS



Roast Chicken with Potatoes and Onions image

Provided by Lora Zarubin

Categories     Chicken     Garlic     Onion     Potato     Marinate     Roast     Low Fat     Low Cal     High Fiber     Dinner     Fall     Family Reunion     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings plus leftovers

Number Of Ingredients 12

2 3 1/4-to 3 1/2-pound chickens
8 small fresh rosemary sprigs plus 2 tablespoons chopped
3 peeled garlic cloves, thinly sliced, plus 15 unpeeled garlic cloves
2 teaspoons fine sea salt plus additional (for seasoning)
1 teaspoon freshly ground black pepper plus additional (for seasoning)
2 tablespoons (1/4 stick) unsalted butter, room temperature
1/2 cup dry white wine
1/2 cup water
Nonstick vegetable oil spray
3 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch wedges
2 large onions, cut through root end into 1/2-inch wedges
1/4 cup extra-virgin olive oil

Steps:

  • Wash chickens; pat dry. Starting at neck end, slide fingers under breast skin. Slide 2 rosemary sprigs and several garlic slices onto each breast half. Rub outside of each chicken with 1 teaspoon sea salt and 1/2 teaspoon pepper. Fold wing tips under; tie legs together. Wrap in plastic; chill 4 hours.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Spread 1 tablespoon butter all over each chicken. Place chickens, breast side down, on rack set on large rimmed baking sheet. Pour wine and water onto baking sheet.
  • Coat another large rimmed baking sheet with nonstick spray. Toss potatoes, onions, chopped rosemary, unpeeled garlic cloves, and olive oil in large bowl; spread vegetables on prepared sheet and sprinkle with salt and pepper. Place chickens on top rack of oven and vegetables on bottom rack. Roast 30 minutes. Turn chickens over; stir vegetables. Roast chickens until thermometer inserted into thickest part of thigh registers 160°F, about 45 minutes longer. Let chickens rest 15 minutes. Continue roasting vegetables until brown and tender, about 30 minutes longer.
  • Transfer 1 chicken to cutting board; reserve second for soup (recipe follows). Remove rack from baking sheet; scrape pan juices into small bowl. Spoon off fat. Carve chicken on cutting board; reserve carcass for soup. Arrange chicken and vegetables on platter. Serve with pan juices.

ROAST CHICKEN WITH POTATOES "BY THE WALL"



Roast Chicken with Potatoes

Provided by Marie Devito Crowley

Categories     Chicken     Herb     Potato     Poultry     Roast     Kid-Friendly     Dinner     Lemon     Root Vegetable     Winter     Oregano     Bon Appétit     Los Angeles     California     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 6

6 tablespoons olive oil
3 large garlic cloves, minced
3 teaspoons dried oregano
2 1/4 pounds white-skinned potatoes, peeled, each cut into 6 long wedges
1 4-pound chicken, cut into 8 pieces
3 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 400°F. Brush inside of large roasting pan with 2 tablespoons oil. Combine remaining 4 tablespoons oil, garlic, and 1 1/2 teaspoons oregano in bowl. Add potatoes and toss to coat. Sprinkle potatoes with salt and pepper. Sprinkle chicken with remaining 1 1/2 teaspoons oregano, salt, and pepper. Arrange chicken in single layer in center of prepared pan. Arrange potatoes around chicken. Drizzle chicken with lemon juice and any remaining oil mixture from bowl of potatoes.
  • Roast chicken and potatoes until chicken is cooked through and potatoes are tender, about 1 hour 10 minutes.

LEMONY CHICKEN WITH POTATOES AND OREGANO



Lemony Chicken With Potatoes and Oregano image

This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.

Provided by Melissa Clark

Categories     dinner, poultry, roasts, vegetables, main course

Time 50m

Yield 2 servings

Number Of Ingredients 8

2 lemons
1 1/4 pounds bone-in, skin-on chicken thighs (2 to 3), patted dry with paper towels (see Tip)
1 1/4 pounds Yukon Gold potatoes, scrubbed, halved and cut into 1/2-inch wedges
1 3/4 teaspoons dried oregano, plus more for serving
1 1/2 teaspoons kosher salt (such as Diamond Crystal), plus more for serving
3/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
Mayonnaise, mustard, ketchup or hot sauce, for serving

Steps:

  • Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
  • Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
  • Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
  • Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
  • To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.

HEAVENLY HOME-STYLE ROASTED WHOLE CHICKEN AND POTATOES



Heavenly Home-Style Roasted Whole Chicken and Potatoes image

I consider this recipe to be one of my best "stand-by's!" It is a great "stand-by" recipe for family-friendly meals; to throw together as an easy one-pot meal for any occasion; for unexpected company; for easy weekend meal prep that allows for delicious leftovers all week; for a potluck, or to take to a family who is sick or in need; or for guest-worthy dinner parties (because it is so easy to make,so that the chef can enjoy the festivities, too). It is just a great and easy recipe that can be thrown together on a moment's notice! There are a million baked/roasted chicken recipes out there, but I like this one because it allows the chicken and potatoes to roast to a perfect crisp (yet so tender on the inside); the chicken turns out incredibly moist (thanks to the decadant butter); and the spices and garlic create a flavor-rich dish. I prefer to make it with butter or high quaility spread, but you can use olive oil in place of the butter, if you prefer. An added bonus to this recipe is that it will make your house smell heavenly, while it cooks. Mmmmm - good! :-)

Provided by Helping Hands

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 whole chicken
4 tablespoons butter (or more)
1 tablespoon dried rosemary (plus a bit extra)
salt and pepper, to taste
lemon pepper, to taste
paprika, to taste
4 teaspoons minced garlic
1 cup water
1 lb red potatoes, unpeeled and quartered
4 large carrots, chopped
1 large onion, chopped coursely (or quartered)
olive oil, to taste

Steps:

  • Pre-heat oven to 400.
  • Unwrap chicken, remove giblets (if needed), wash, and pat semi-dry.
  • Spread 1 tbs butter on the bottom of shallow roasting pan.
  • Place whole chicken in roasting pan, breast side up.
  • Sprinkle liberally with salt.
  • Spread remaining butter all over chicken.
  • Sprinkle with black pepper, lemon pepper, and paparika to taste. Sprinkle with rosemary.
  • Add potatoes to pan, surrounding the chicken.
  • Spinkle potatoes with salt, pepper, and small amount of rosemary.
  • Drizzle potatoes with olive oil.
  • Place pan in oven and bake chicken and potatoes for 20 minutes.
  • Remove from oven.
  • Toss potatoes to turn.
  • Add 1 cup water to the pan.
  • Add chopped carrots and onion to pan.
  • Sprinkle minced garlic over veggies and chicken.
  • Drizzle carrots and onion with olive oil.
  • Place pan back in oven.
  • Bake for an additional 45 mins until chicken is brown and crispy, and potatoes are nicely roasted.
  • Remove from oven, allowing chicken to cool.
  • Carve chicken and serve with veggies (drizzle with gravy from the pan, if you like).
  • NOTE: If whole chicken is over 3.5 pounds, add 8-10 mins per pound to cooking time.

Nutrition Facts : Calories 954.1, Fat 65, SaturatedFat 22.6, Cholesterol 274.4, Sodium 402.8, Carbohydrate 29.9, Fiber 5, Sugar 6.5, Protein 60.8

ONE-PAN ROAST CHICKEN & POTATOES



One-pan roast chicken & potatoes image

Bring the pan straight to the table and use the juices to make a light, lemony gravy for the perfect summer roast

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 1h55m

Number Of Ingredients 9

1 ½kg medium chicken
6 lemons , halved
4 rosemary sprigs
2 onions , quartered
9 garlic cloves
1 tbsp thyme leaves, chopped
2 tbsp olive oil
500g baby new potatoes , halved
3 lemon thyme sprigs

Steps:

  • Heat oven to 190C/170C fan/gas 5. Stuff the chicken cavity with 2 lemon halves, 2 rosemary sprigs, 4 onion quarters and some seasoning. Put the chicken into a large roasting tray.
  • Crush 3 garlic cloves, then add to a small bowl with the thyme leaves and olive oil, mix, then rub this all over the chicken with some seasoning.
  • Arrange the potatoes around the chicken with the rest of the lemons and onions, rosemary and whole garlic cloves, and lemon thyme. Cook in the oven for 1 hr 20 mins, turning the potatoes in the pan once or twice. To check if the chicken is cooked, pierce the thigh with a skewer and the juices should run clear.
  • Remove the chicken from the tray and place on a serving dish or board to rest for 15-20 mins. As you lift the chicken, let any juices pour back into the tray. Increase oven temperature to 200C/ 180C fan/gas 6 and cook the potatoes for a further 10-15 mins or until tender.
  • If you want gravy, use a slotted spoon to remove the potatoes from the tray to a serving bowl, then use a potato masher to mash all the juices, lemons, herbs and garlic together in the roasting tray, adding a splash of water if it's too pulpy. Push this mix through a sieve, taste the gravy and add some more seasoning if you need to. Bring everything into the garden so everyone can help themselves.

Nutrition Facts : Calories 670 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 0.48 milligram of sodium

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From chewoutloud.com


OVEN ROASTED CHICKEN WITH POTATOES AND ONIONS - LADY LEE'S HOME
Instructions. Preheat over to 350F. In a large mixing bowl, mix all the ingredients. Transfer the ingredients into a roasting pan, spread in one layer and add the thyme. Cover with tin foil and roast for one and a half hours, uncover and roast for an additional 30 minutes.
From ladyleeshome.com


WHOLE ROASTED CHICKEN WITH POTATOES (ONE PAN RECIPE)
2020-04-22 Let it roast for 1 hour to 1 hour 15 minutes or until breast registers 160 degrees when a thermometer is inserted in the middle. Let it rest & serve: Remove skillet from the oven and transfer chicken to a carving board and let it rest for 10-15 minutes. Carve chicken and serve with potatoes and lemon wedges.
From foolproofliving.com


WHOLE ROAST CHICKEN WITH POTATOES - COOKING LSL
2018-10-27 Instructions. Preheat oven to 375 F. (190 C). Wash and dry chicken with paper towels. Season with salt and pepper the inside and outside. Prepare garlic-thyme butter: In a skillet over medium heat, heat up olive oil, then add shallots and garlic. Cook for 2 minutes, then remove from heat.
From cookinglsl.com


ROAST HALF CHICKEN WITH POTATOES - THESUPERHEALTHYFOOD
2022-07-19 Reduce the temperature to 425°F and cook for about 20-25 minutes or until the chicken is fully cooked (a thermometer inserted into the thigh should ideally register 165°F). Let the chicken rest for 10 minutes before carving and …
From thesuperhealthyfood.com


ROAST CHICKEN WITH POTATOES AND HALOUMI RECIPE RECIPE | BETTER …
2022-06-17 Method. Preheat oven to 190°C fan-forced (210°C conventional). Put potato, chicken, onion, garlic, oil, lemon, herbs, salt and pepper in a large bowl and toss through, massaging everything a little. Arrange potato and chicken mixture in a large roasting pan, ensuring the chicken is skin-side up. Pour over stock or water and roast, uncovered ...
From bhg.com.au


ROAST CHICKEN AND POTATOES WITH ALL THE BEST THINGS - UMAMI GIRL
2022-06-24 Place the chicken in a roasting pan and separate the skin from the breast to make two pockets. Fill the pockets with some of the compound butter, then rub the rest all over the outside of the chicken. Roast for 20 minutes, then add the diced potatoes to the pan and return to the oven until chicken is cooked through.
From umamigirl.com


SLOW ROASTED CHICKEN WITH POTATOES - FEMALE FOODIE
Let chicken sit at room temperature for at least one hour (or up to 2 hours). Just before cooking, prep the potatoes and garlic. In a medium-sized bowl, toss the potatoes with 1 Tablespoon of extra virgin olive oil, a dash of kosher salt, and a few cranks of fresh cracked pepper. Nestle the potatoes beside the chicken.
From femalefoodie.com


CURTIS STONE’S SIMPLE ROAST CHICKEN AND POTATOES RECIPE
Insert other end of probe into thickest part of chicken thigh. Place chicken in oven – no preheat required. 4. Roast for 55 minutes, or until probe temperature reaches 160°F and juices run clear when pierced and potatoes are tender but crisp on the outside. Transfer chicken and potatoes to a platter and let rest for 10 minutes before serving ...
From bosch-home.com


ROASTED CHICKEN WITH POTATOES & OLIVES | OUR RECIPES
Bake 20-25 minutes or until potatoes start to soften. Remove roasting pan from oven and stir in remaining 1/2 c of olives and olive brine along with 1/2 c water. Remove chicken from ziplock and wipe off excess marinade. Place chicken skin-side up directly over potato mixture. Roast 30-40 minutes or until thermometer registers 165F when inserted ...
From foodmatch.com


EASY ONE PAN ROASTED CHICKEN & POTATOES | GIMME DELICIOUS
Pre-Heat oven to 400F. Line a small sheet pan with foil and set aside. Combine all the ingredients for the marinade in a small bowl and set aside. Place the cubed chicken, diced potatoes, beans, onion, and tomatoes on the sheet pan. Pour the marinade mixture onto the veggies and combine until everything is fully coated.
From gimmedelicious.com


ROAST CHICKEN WITH POTATO WEDGES | DINNER RECIPES | GOODTO
2021-12-20 Put 1 tablespoon oil in a roasting tin in the oven to heat up. Put the potato wedges in a pan, cover with water, bring to the boil and cook for 5 minutes. Drain the potatoes, keeping the cooking water. Put potatoes back in the pan to dry off, then add to the roasting tin containing the hot oil. Rub a little oil all over the chicken legs and ...
From goodto.com


WEEKNIGHT ROAST CHICKEN WITH POTATOES FROM DAVID LEITE
2013-03-28 Toss the potatoes with 1/4 cup of the red-pepper paste and the oil, season with salt and pepper, and scatter them in the pan under the chicken.
From toriavey.com


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