My daughter moved out about a year ago. Until she left, I did all the cooking for our family. Oh sure, she could cook the basics like ramen, macaroni and cheese and spaghetti. But handling and cooking meat was something she did not like to do. I wasn’t worried since I knew there was always the internet and cable TV to teach her how to cook. Growing up with so much technology and information at the touch of a few keystrokes is amazing. More amazing was the fact that she still asked for my recipes. Imagine my surprise when she shared one of her recipes with me! Mind you, I did tweak the recipe to suit my tastes, but the recipe is essentially hers. This recipe should feed up to 4.
- 1 whole chicken cut into sections or 4 pounds skin-on, bone-in chicken thighs or breasts
- 5-6 russet potatoes cut into quarters
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried rosemary
- 1/2 tablespoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 tablespoon garlic powder or 6 cloves garlic finely minced
- 1/3 cup fresh lemon juice
- 1/2 cup olive oil
- 1 cup chicken broth
- Preheat oven at 425 degrees.
- In a large mixing bowl add chicken, kosher salt, black pepper, dried rosemary, dried oregano, cayenne pepper, garlic powder (or minced garlic), lemon juice and olive oil.
- Mix well with your hands.
- At this point you can either put in the refrigerator and let marinade for an hour or cook right away.
- Add chicken broth to your roasting pan.
- Add chicken and seasonings to roasting pan. Be sure to spread pieces apart.
- Add potatoes to roasting pan, placing around the chicken pieces in an even layer.
- Roast at 425 degrees for 45 minutes or until the chicken is well browned and cooked through with an internal temperature of 165 degrees.