a well-prepared chicken and potato dish

Chicken & Potatoes – Boss Level

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Not much more can be said about a well-prepared chicken and potato dish that I haven’t said before on these pages (follow the 2 links below), except that, as usual, the method of infusing the potatoes with the juices and fat from the chicken while they cook on top of each other ( I just realize that this almost sounds dirty) 🙂 makes for a wonderful, delicious dish. (or a happy couple) 🙂
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Bon Appétit ! Life is Good !
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Click here for more Chicken with Potatoes on ChefsOpinion
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Click here for even more Chicken with Potatoes on ChefsOpinion
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Chicken & Potatoes – Boss Level

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: season 2 ea large bone-in chicken- or capon- legs to taste with sriracha, kosher salt, garlic paste, oregano and tyyme, add a tblsp EVO, mix well

: cut 2 ea large, peeled potatoes into slices, add 1 ea large coursely cut onion and 1 ea large, seeded, coursely cut red pepper, 2 tblsp chopped curley parsley, and 2 tblsp sliced scallions, season to taste with sriracha, kosher salt, garlic paste, oregano and tyyme, add a tblsp EVO, mix well

: add the veggies to the bottom of a baking dish or cast iron pan,

: top the potatoes with the marinated chicken – now you have a choice to serve this dish very moist with cooking liquid (see pictures), or dry roasted; if you choose dry, add only 1/2 cup of chicken stock, which will help to cook the potatoes and keep them moist; Otherwise, add 3 cup chicken broth; place pan into a preheated 420F oven and cook for ca 1 hour or until chicken is cooked through but not dry ( the chicken shoud be 161F at the thickest part at the bone, the carry-over heat will take it to a save temperature without getting it dry); after removing from oven, let the dish rest, lightly covered, for at least 5 minutes before serving