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Easy Roasted Chicken and Potatoes

User Rating 4 Star Rating (4 Reviews)

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Roasted Chicken With Potatoes

Roasted Chicken With Potatoes

Diana Rattray
Lemon and garlic give the chicken great flavor in this recipe, and it's easy to prepare. This is a delicious all-in-one meal for a busy family.

Ingredients:

  • 1 chicken, about 3 1/2 to 3 pounds, quartered
  • Juice of 2 lemons
  • 3 cloves garlic, minced
  • Dash pepper
  • 1 teaspoon salt, divided
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 2 tablespoons olive oil, divided
  • 8 ounces fresh sliced mushrooms
  • 2 pounds small red potatoes, cut in large chunks or quartered
  • 1 large onion, sliced
  • 1 teaspoon fresh chopped rosemary or thyme or about 1/2 teaspoon dried rosemary or thyme, divided
  • 1 pint grape tomatoes, halved, optional

Preparation:

Heat oven to 375°.

Quarter the chicken, wash, and pat dry; place in a shallow dish or food storage bag. Combine lemon juice, garlic, a dash of pepper, 1/2 teaspoon salt and wine; pour over the chicken and turn to coat. Cover or seal and refrigerate for at least 1 hour.

In a medium skillet, heat 2 tablespoons butter and 1 tablespoon olive oil; add mushrooms. Saute until mushrooms are golden brown.

Meanwhile, prepare potatoes and onions; place in a bowl and toss with the remaining 1/2 teaspoon salt, a dash of pepper, and half of the rosemary or thyme, and the remaining 1 tablespoon olive oil. Set aside.

Take the chicken out of the marinade and arrange in a roasting pan. Sprinkle with the remaining rosemary or thyme. Pour remaining marinade into the mushrooms and boil for 2 minutes to reduce slightly. Arrange the potatoes and onion around the chicken pieces. Pour mushrooms over the chicken pieces. Roast for about 1 1/2 hours, turning chicken after 1 hour. If desired, sprinkle the tomatoes over the chicken and potatoes about 15 minutes before done. When chicken is thoroughly cooked, juices will run clear when pierced with a fork.
Serves 4.

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[blockquote shade=grur]Guide's Response to User Reviews
"I'm sorry for any inconvenience with this recipe. I just went through it and fixed the inconsistencies between ingredients and text. Thank you for your comments." - Diana Rattray, Your Guide to Southern Food

User Reviews

Reviews for this section have been closed.

 5 out of 5
So Easy and So Good, Member st0ked

What a wonderful meal. I made it with boneless chicken breasts instead of whole chicken. If you're on a sodium restricted diet, it works great with the amout of salt cut to 1/4. The lemon and wine give it just enough zing so you don't miss the salt. I followed the directions to a t using fresh rosemary (but cutting the salt) and yes, my picky family liked it too.

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