A simply delicious way to cook chicken and potatoes together for perfect results each time. Don't forget to bring the chicken out of the fridge for about 30 minutes before cooking, in order to bring it to room temp, ensuring proper cooking of the chicken.
For more recipes, visit my blog Week of Menus.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients
A whole chicken, cut up (or bought cut up - 4-5 lb chicken)
3 tablespoons olive oil
1 teaspoon ground pepper
1 ½ teaspoons salt
Spice mixes, poultry rubs, lemon pepper - all optional and nice additions if you have it.
1 ½ lbs potatoes, cut into 1 inch chunks (I used Idaho gold, but your favorite will be fine)
2 tablespoons olive oil
salt and pepper
Step 2: Method
Rub chicken with olive oil, pepper and salt (and seasoning rubs if you so desire.) Cover and refrigerate for at least 1 hour. This gives the salt a bit of time to season the meat.
Remove chicken from fridge about 30 minutes before you want to roast it.
Step 3: Method
Preheat oven to 500.
Toss potato chunks with olive oil, salt, and pepper. Place on a roasting pan. Add chicken pieces covering the surface of the potatoes, skin side up.
Roast for 30 minutes. Take out from oven. Allow to rest for 10 minutes.
Step 4: Serving Ideas
Serve one piece of chicken with a nice scoop of potatoes. Vegetables (cooked separately) completely optional.