Friday, October 26, 2012

Roasted Chicken Oreganato

This is a simple dish that roasts in the oven. Leftovers are great, so be sure to double the recipe and keep some in the fridge.

Roasted Chicken Oreganato


3 1/2 pounds chicken, cut into 10 serving pieces

4 medium Yukon gold potatoes, scrubbed and cut into medium-size chunks

4 plum tomatoes, cut into medium-size chunks

1 large onion, cut into medium-size chunks

1/4 cup extra-virgin olive oil

1/4 cup fresh oregano leaves, coarsely chopped

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground pepper


1. Preheat oven to 450 degrees with rack in upper third. Combine the chicken, potatoes, tomatoes, and onion in a large roasting pan. Add the olive oil, oregano, salt, and pepper; toss to combine. Arrange the chicken, skin-side up, over the top of the vegetables. Roast until the juices run clear and a thermometer inserted in the thickest part of the thigh registers 170 degrees, about 45 minutes

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