How to make it

  • 1) Pre-heat oven to 375 degrees.
  • 2) Rinse the potatoes and remove eyes. If the potatoes are very small they can be kept whole. If a bit larger, cut in half.
  • 3) Rinse chicken and pat dry.
  • 4) Combine the oregano, basil, paprika, garlic and salt.
  • 5) In a large roasting pan, put the potatoes around the sides. Sprinkle with the herb mixture.
  • 6) Put the chicken in the pan, skin side up, largest pieces in the middle, smaller pieces on the sides over the potatoes. Sprinkle liberally with herb mixture.
  • 7) Dip your fingers in the olive oil. Massage each piece of chicken and each potato with the olive oil, distributing the herb mixture all over and giving each a light coat of oil.
  • 8) Bake uncovered for about 35 minutes, until chicken begins to brown.
  • 9) Remove pan from oven. Add pepper slices. Turn chicken over. Depending on your tastes you can sprinkle a bit more of the mixture on the top. Sprinkle with cracked black pepper to taste.
  • 10) Place pan back in oven. Cook about 20 minutes until non-skin side is becoming brown.
  • 11) Remove the pan from the oven and raise heat to broil. Turn chicken and place back in the oven, skin side up.
  • 12) Broil for about 5-7 minutes until the chicken is becoming crispy and is almost ready to start to blacken.

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