"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken and Potatoes Recipe

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This recipe for Chicken and Potatoes, by , is from The Normile Family Cookbook Project, 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!

Contributor:  
Contributor:  
Chandra Normile

Category:
Category:

Ingredients:  
Ingredients:  
6 Tbsp unsalted butter
6 Tbsp olive oil
2 pounds potatoes, peeled and cut into 2-inch pieces
1 lb chicken thighs
Course salt and freshly ground black pepper
1 head garlic, halved crosswise

Directions:
Directions:
Preheat oven to 450

Butter a medium roasting pan with 3 Tbsp butter and 3 Tbsp olive oil

Place potatoes in a single layer in roasting pan. Season chicken on both side with salt and pepper.

Rub chicken with remaining 3 Tbsp each of butter and oil. Place chicken on top of potatoes.

Transfer roasting pan to oven and roast for 20 minutes. Turn chicken and continue roasting for another 20 minutes.

Add 2 Tbsp of water to the pan, continue roasting until juices run clear and the temperature on the thermometer reaches 165, 10-20 minutes more.

Serve from roasting pan, spooning juices over potatoes. Sprinkle with salt.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I usually put the potatoes on about 45 minutes before the chicken to make sure they are tender.

 

 

 

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