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Roast Chicken with Potatoes and Garlic Recipe

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This recipe for Roast Chicken with Potatoes and Garlic is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 lbs. whole chicken breasts with bone and skin (or skinless)
2 T. olive oil
3 lbs. mixed small potatoes (red, yukon and fingerlings)
1 head of garlic
1 1/2 tsp. kosher salt
1/2 tsp. pepper
fresh rosemary sprigs for garnish
Directions:
Directions:
Let chicken stand at room temperature for 15 minutes. Preheat oven to 400 degrees. Lightly brush roasting pan with oil (may need 2 pans if not halving this recipe). Potatoes can be peeled or not. If potatoes are larger that 1 1/2 inches in diameter, cut into chunks. Divide potatoes and cloves of garlic between the 2 pans. Drizzle the potatoes and garlic with olive oil. Toss until coated. Place chicken skin up in pan and sprinkle with salt and pepper. Cook 30 minutes. Rotate pans in the oven and use spatula to turn potatoes over for even browning. Cook till skin is crisp around 20 to 25 minutes longer.

 

 

 

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