Pollo e patate al forno
Oven Roasted Chicken and Potatoes
Servings: 4
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 fresh parsley finely chopped
- Olive oil
- Salt and pepper
Optional:
- A few ripe cherry tomatoes, halved, or plum 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 or sheet pan large enough to accommodate the ingredients. The chicken should be in a single layer, with potatoes strewn around them, as pictured here:
- Drizzle over any remaining oil from the mixing bowl.
- Roast in a hot oven (200°C/400°F) for about an hour, or until the chicken and potatoes are cooked through and golden brown, and any excess juices have evaporated. (On convection, 190°C/375°F for about 45 minutes.)
- Turn the ingredients once or twice while they're roasting for even cooking. But leave them alone for the last 10 minutes or so to allow a nice crust to form on top.
- Let the dish rest for 10-15 minutes or so before serving.