Growing up, my mother made this roasted chicken OFTEN with little variation. She never used cookbooks, but everything always came out perfectly!
This dish is so full of flavor and texture! The trick is to slow roast at a high temperature and let it rest for 15 minutes, once you take it out of the oven. It' easy to make and so satisfying!
Make sure you serve it with fresh bread to sop up all the deliciousness from the sauce!
1 whole chicken, cut up into about 8 pieces
5 red potatoes, quartered
1 onion, chopped
4 garlic cloves, chopped
4 Roma tomatoes, chopped into large pieces
Olive oil
Lots of chopped Parsley
2 t. Seasoned Salt
2 t. Regular salt
2 t. Black Pepper
1 T. Paprika
In a large baking dish, zig zag olive oil across the bottom of the dish, covering most of it.
Cut slits on chicken pieces so that spices can seep into the meat. Place chicken pieces in oiled dish, skin side up.
Nestle potatoes between chicken pieces throughout dish.
Sprinkle everything generously with seasoned salt, salt, pepper, and paprika.
Nestle tomato pieces between chicken and potatoes throughout dish. Then scatter onions, garlic, and parsley over all.
Zig zag more olive oil across the whole dish.
Bake, uncovered, at 400 degrees for one hour. Let sit 15 minutes before serving. Enjoy!
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