This is one of my all time favorite recipes. It's simple, comforting, and my family loves it. I have been making this since August 2 ,2002 ! How do I know this ? After watching Martha Stewart prepare it on one of her shows, I promptly went to my computer, printed it out, and stuck it in my recipe files so the date is shown at the bottom of the page I printed it out on. After making it for 6 years at least twice a month, that's what I call a "keeper!".
Try it. It's great.
Roasted Chicken Oreganato by Martha Stewart
Serves 4 to 6
3 1/2 pounds chicken, cut into 10 serving pieces (* I buy whole split chicken breasts with rib meat, skin on )
4 medium Yukon gold potatoes, scrubbed and cut into medium-size chunks (* I use red new potatoes! They come out perfect ! )
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
3 1/2 pounds chicken, cut into 10 serving pieces (* I buy whole split chicken breasts with rib meat, skin on )
4 medium Yukon gold potatoes, scrubbed and cut into medium-size chunks (* I use red new potatoes! They come out perfect ! )
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
Directions
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.
1 comment:
I am coming for dinner. what time should I arrive and is it black tie? let me know :o)
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