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1 3 1/2 to 4 lb chicken, cut into pieces
3 tbsp olive oil
2 1/2 tsp kosher salt
3/4 tsp black pepper
1 1/2 lbs red or new potatoes, cut into 1 1/2 inch pieces (peeled,
if desired)
3 sprigs fresh rosemary
Heat oven to 400. Rinse the chicken and pat dry with paper towel.
Place in roasting pan. Drizzle with 1 tbsp of the oil and season
with 1 1/2 tsp of the salt and 1/2 tsp of the pepper. Rub to coat.
In a large bowl, combine the potatoes, rosemary and the remaining
oil, papper and salt. Scatter the potatoes around the chicken. (If
the potatoes don't fit in a single layer, place some under the chicken.)
Roast until the chicken is cooked through and a thigh registers
180 F on a meat thermometer, about 45 minutes.
Make the above with these changes:
- Start roasting the chicken without the potatoes.
- Substitute sweet potatoes for the red potatoes and toss them in
a large bowl with the oil, salt and pepper, 1 medium yellow onion
(cut into 1 inch chunks) and 2 tbsp honey
- After the chicken has been in the oven for 25 minutes, add the
sweet potato mixture to the pan
- Cook for 20 minutes more
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