Tuesday, March 5, 2013

Roasted Chicken & Overdone Potatoes

Looking for a delicious dinner that is super tasty and doesn't require too much hands-on time?
I've got one for you today!

Roasted Chicken With Overdone Potatoes {Done Two Ways}

1 whole chicken
Spice Option #1:
      2 garlic cloves, squished
      2 Tbsp. lemon juice
      1 Tbsp. olive oil
      1 tsp. Italian seasonings
      1 tsp. salt
      1/4 tsp. black pepper
Spice Option #2:
      lemons in salt
6 medium potatoes, peeled, quartered, and boiled until just tender

Preheat oven to 400 degrees.
Pat chicken dry.
In a small bowl, combine garlic, lemon juice, oil, and spices (if using spice option #1).
Spread Spice Option #1 OR Spice Option #2 all over the outside and inside of chicken.
Place chicken in a shallow roasting pan, leaving room for the potatoes.
Roast uncovered chicken for 20 minutes, until juice begin to accumulate on the bottom of the pan.
Brush chicken with drippings, then add boiled potatoes.
If there is not enough drippings to coat the potatoes, drizzle with a little more oil.
Continue roasting for another 45 minutes - 1 hour, or until the chicken is golden brown and well-done (a leg should move easily when you jiggle it), and the potatoes are nicely overdone (can baste from time to time if you wish).
Remove from the oven, carve the chicken, and serve hot.

Either way you choose to make it, you will end up with a moist, flavorful, delicious supper!

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