Baked Chicken with Onions and Potatoes
This Baked Chicken with Onions and Potatoes recipe is the easiest meal I can think of to impress your friends and family.
This recipe contains chicken (whole), potatoes, onions (vidalia/sweet), lemons, fresh garlic, mustard (english), olive oil (extra virgin), sage (rubbed), sage (fresh), white wine
4 - 6 Servings
Prep time: 30 min
Cook time: 2 hr 15 min
- 7 lb. chicken
- 6 whole potatoes, cut into bite size pieces
- 1 sweet onion, cut into 16ths
- 2 whole lemons juice and zest- keep what’s left of the lemons we will use them later
- 5 clove(s) garlic cloves
- 1 tbsp. english mustard, or regular mustard and a pinch of cayenne
- 1 tbsp. extra virgin olive oil
- 1 tbsp. rubbed or dried sage
- 1 pn. small handful fresh sage- optional
- 1/2 cup(s) white wine- water or chicken stock will work also but wine is so nice
- 1. Preheat oven to 350 you will need the bottom rack so take out the middle/top rack now. Wash the chicken in cold water and take out the neck/giblets etc., put chicken in a large roasting pan, toss onions and the potatoes into the pan.
- 2. Take out a medium bowl and whisk everything else together: Use a cheese grater (preferable hand held) or a zester to zest the lemons and then use the same tool to shred the garlic cloves right into your bowl, when it gets close to where you might hurt yourself stop and toss the rest of the garlic clove into in the chicken. Add the lemon juice, the oil, rubbed sage and the mustard to the bowl. Whisk it baby!!! Now stuff that chickie w/ the left over lemons and one of the onion slices. Pour the marinade over the chicken and the potatoes and onions, snip the fresh sage over the top with some scissors and stick the stems into the chicken.
- 3. Bake the chicken for 2 hours at 350 basting 2 times throughout- don’t forget to baste inside the chicken to keep it moist.
- 4. Here is the key, when you take the chicken out of the oven DON’T CUT INTO IT YET!!! Wait at least 10 minutes otherwise all the juices will spill out and dry it out. I like to take out the chicken and place it on a cutting board to rest, leaving the potatoes and onions in the pan. Now is time for the wine, pour it into the pan and scrape all the goodness off the bottom of the pan and stick the pan back in the oven, crank it up to 425 for the 8-10 minutes, stir 2-3 times, watch it so it doesn’t burn.