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Baked Chicken and Potatoes

Angelina’s pollo al forno con patate (Chicken with Potatoes)

Total Time1 hour 30 minutes

Ingredients

  • 1 young chicken cut into serving pieces
  • 4-6 medium potatoes peeled and cut into wedges
  • 1-2 cloves of garlic
  • 1 médium onion finely sliced
  • 50 g 1/2 cup grated parmesan cheese
  • A handful of parsley finely chopped
  • Olive oil
  • Salt and pepper

Optional:

  • A few ripe tomatoes roughly chopped

Instructions

  • Mix all the ingredients in a large mixing bowl. Be very generous with the salt, pepper and especially the olive oil.
  • Arrange the chicken and potatoes in a baking dish large enough to accommodate the ingredients. (The chicken needs to be in a single layer, with potatoes strewn around them.) Drizzle any remaining oil from the mixing bowl, together with a bit of white wine or water over all.
  • Roast in a moderately hot oven (375°F/190°C) for an hour, or until the chicken and potatoes are cooked through and golden brown. Turn the ingredients once or twice during the roasting process for even cooking, and baste it from time to time with the oil and cooking juices. But let it alone for the last 10 minutes to allow a nice crust to form. If, on the other hand, the chicken seems to be browning too quickly, lower the temperature a bit (to 180°C/350°F).
  • Let the dish rest for at least 15 minutes or so before serving, so the juices can be absorbed back into the chicken and potatoes.