Chicken and Potato Bake

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#13523

serves/makes:

ready in:
1-2 hrs

ingredients

6 medium all-purpose potatoes, cut into 1 1/2-inch chunks
1 medium onion, finely chopped
2 whole chickens (3 pound size), cut up
1 1/4 teaspoon salt
2 tablespoons chopped fresh rosemary
OR
2 teaspoons dried rosemary leaves, crushed
1/2 teaspoon coarsely ground black pepper

directions

Preheat oven to 425 degrees F.

In a 17- x 11 1/2-inch roasting pan, toss potatoes and onion with chicken, salt, rosemary, and pepper. Arrange the chicken pieces, skin-side up.

Bake uncovered for 1 hour, or until potatoes are tender and browned and juices run clear when chicken is pierced with tip of knife. Be sure to baste with pan drippings occasionally.

Skim and discard any fat from pan drippings. Serve chicken and vegetables with pan juices.