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Roast Chicken with Potatoes and Onions picture

Roast Chicken with Potatoes and Onions

Roast chicken makes for an easy, one-pan dish. It doesn't even get your stove dirty! Make this dish in advance and just reheat prior to serving.

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  • 1 1/2 pounds potatoes (a mixture of Yukon Gold and sweet potatoes works well)
  • 1 medium yellow onion, peeled and thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1/2 cup low sodium chicken stock
  • 1/4 cup dry white wine (such as sauvignon blanc)
  • 4 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts)
  • 1 teaspoon dried thyme

Serves 4 to 6

  1. Preheat the oven to 450F.
  2. Peel the potatoes and thinly slice them. In a large roasting pan combine the potatoes, onions, olive oil, chicken stock and white wine. Toss well to combine and ensure all of the vegetables are well coated. Spread the vegetables out over the bottom of the roasting pan so they form an even layer.
  3. Season the chicken pieces with salt and pepper and sprinkle the thyme over all the pieces.
  4. Arrange the chicken pieces atop the vegetables, such that they are close together but not overlapping.
  5. Cover the pan with aluminum foil.  (Note:  You can make the dish to this point and keep it in the refrigerator for several hours.)
  6. Roast the chicken, covered, for 20 minutes.
  7. Remove the foil and continue roasting for 25 to 35 minutes more, or until the internal temperature of the chicken reaches 165F.
  8. Serve the chicken pieces hot with the vegetables alongside.


I love your recipes. They are simple but delicious!

M. Moore