Servings: two to three.
If you’re serving three people, you may want to toss in a few more potatoes.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I like the flavors of this recipe, but I am a crispy-skin fan. So the second time I tried it, I cooked it breast up at 450 for 15min then 375 for 45min for my 31/2 pound chicken, and baked small potatoes on the side. The skin was crisp,flavorful and browned evenly, and the chicken was moist and tender.
Be sure to toss in extra onions and potatoes. This is an easy, tasty roast to serve for guests.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?