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Roasted Chicken with Onion and Potatoes Recipe

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This recipe for Roasted Chicken with Onion and Potatoes is from Food from the Heart, 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:  
1/4 c. Olive Oil
2 tbls. Sherry Cooking Wine
2 Cloves garlic, Chopped
1 tbls. Fresh Thyme, Chopped
1 tsp. Paprika
1/2 tsp. Salt
1/4 tsp. Pepper
3 lbs. Chicken, Cut Up or 3 lb. Chicken Breasts
10 Small White Onions, Peeled and Cut Into Wedges
2 lbs. Small Red Potatoes, Cut Into Wedges
Fresh Rosemary Sprigs (For Garnish)
Fresh Thyme Sprigs (For Garnish)
Fresh Lemon Wedges
Directions:
Directions:
In a small bowl, whisk olive oil with wine, garlic, thyme, rosemary, paprika, salt and pepper. Remove skin from chicken and combine with onions on large resealable plastic bag. Seal the bag and shake to coat. Refrigerate 6 hours or overnight. When ready to bake, boil potatoes in roasting pan for 10 minutes, drain and add to marinade mix. Let set for 20 minutes. Preheat oven to 350º. Place chicken onions and potatoes in roasting pan single layer. Bake uncovered 75-90 minutes, turning once. Transfer to warm serving platter and garnish with herbs.

 

 

 

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