A variation on Marion Cunningham's roast chicken recipe
Satisfying and simple, this roasted chicken with potatoes and herbs makes a delicious family dinner. Perfect for autumn evenings!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wylddaneshome.com.
Ingredients
- 2 bone-in, skin-on chicken breasts (or your favorite chicken pieces)
- Olive oil (extra lite)
- Salt & pepper to taste
- 1/8 teaspoonPaprika
- 1/8 teaspoonThyme
- 1/8 teaspoon Marjoram
- 1/8 teaspoon Rosemary
- 1/2 of a red onion coarsely chopped
- 1 large carrot, peeled, coarsely chunked
- 1 large russet potato, scrubbed and cut into bite-size chunks
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