Gluten Free
Lactose Free
PRESENTATION
Recipe by
Valeria Ciccotti
Roast chicken with potatoes and onions is a homely second course characterized by its rustic and timeless flavors! In addition to classic roast chicken legs, served with the all-time classic, roast potatoes, we’ve also added some flavorsome white onion rings, which will enrich the dish with an aromatic touch. With just 3 ingredients, you’ll serve an appetizing version of roast chicken at your table!
INGREDIENTS
Chicken legs
1
lb
(600 g)
White onions
⅔
lb
(300 g)
Potatoes
1
lb
(500 g)
Lemons
1
Rosemary
1
sprig
Fine salt
to taste
Extra virgin olive oil
4
tbsp
(50 g)
To season the onions and potatoes
Fine salt
1
tbsp
(15 g)
Extra virgin olive oil
4
tbsp
(50 g)
Rosemary
1
sprig
Preparation
How to prepare Roast chicken with potatoes and onions
To prepare roast chicken with potatoes and onions, place the chicken in a large bowl and add the salt 1, the lemon juice 2 and the rosemary sprig 3. Stir and leave the chicken to flavor for around 20 minutes.
Place the chicken on a tray lined with parchment paper, drizzle with extravirgin olive oil 4 5 and roast in a preheated oven at 428° for 40 minutes on the medium shelf. Peel the potatoes in the meantime 6.
Cut them into small pieces 7. Leave the potatoes in a bowl with water for 30 minutes 8 to remove the excess starch. Drain and dry the potatoes 9.
Peel and cut the onion into roughly 0.2 inch thick slices 10, then add them to the bowl with the potatoes 11 and season with the oil 12.
Season with salt 13 and rosemary 14. Remove the chicken from the oven after cooking for 40 minutes 15.
Add the potatoes and onions 16. Roast in a static oven on the medium shelf at 428°F (220°C) for another 40 minutes. 17. Remove the roast chicken with potatoes and onions and leave to cool until warm before serving at your table 18.
Storage
Roast chicken with potatoes and onions can be stored in the refrigerator for one day. Freezing is not recommended.
Tips
Instead of chicken legs, you can use chicken pieces too. Lemon juice gives the chicken a golden color, if you prefer you can replace it with white wine. The onions slices must be slightly thick otherwise they fall apart when baked in the oven.
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Source : www.giallozafferano.com