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Gary Solomon
Posted April 19, 2006 09:40 AM
ITALIAN ROAST CHICKEN WITH POTATOES
3 lb chicken cut up
6 idaho potatoes (peeled), quartered or halved
1 large vidalia onion sliced.
1 lb button mushrooms
1 can Le Seur peas (or more) drained.
salt, pepper, garlic powder, oregano
vinegar---whilte or tarragon
olive oil
In large baking or broiler pan spread thin layer of olive oil on bottom.
Place each piece of chicken in pan & turn, leaving skin side up.
Place potatoes around chicken pieces. Sprinkle all with salt, pepper, garlic powder & oregano.
Drizzle olive oil over all.
Bake at 350 for 45 min.
Turn potatoes & chicken.
Add onions and mushrooms. Bake another 30 min then add drained peas and sprinkle chicken with vinegar. Bake another 15 min.
*Baste chicken & potatoes with drippings through out baking. Turn potatoes as they brown. The key to the great taste of this dish is the vinegar...
Save drippings and ladle over chicken and potatoes on plate.
Gary Solomon
www.TheRecipeExchange.com
Posted April 19, 2006 09:40 AM
ITALIAN ROAST CHICKEN WITH POTATOES
3 lb chicken cut up
6 idaho potatoes (peeled), quartered or halved
1 large vidalia onion sliced.
1 lb button mushrooms
1 can Le Seur peas (or more) drained.
salt, pepper, garlic powder, oregano
vinegar---whilte or tarragon
olive oil
In large baking or broiler pan spread thin layer of olive oil on bottom.
Place each piece of chicken in pan & turn, leaving skin side up.
Place potatoes around chicken pieces. Sprinkle all with salt, pepper, garlic powder & oregano.
Drizzle olive oil over all.
Bake at 350 for 45 min.
Turn potatoes & chicken.
Add onions and mushrooms. Bake another 30 min then add drained peas and sprinkle chicken with vinegar. Bake another 15 min.
*Baste chicken & potatoes with drippings through out baking. Turn potatoes as they brown. The key to the great taste of this dish is the vinegar...
Save drippings and ladle over chicken and potatoes on plate.
Gary Solomon
www.TheRecipeExchange.com
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