Classic Baked Chicken and Potatoes

Ingredients

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Salt

  Table

  1 dash or 0.4g

• Garlic

  Raw

  2 clove or 6g

• Parsley

  Raw

  1 tbsp or 4g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  8 thigh, bone removed or 752g

• Potato

  Flesh and skin, raw

  5 potato, large or 1.85kg

Directions

1. Preheat oven to 400F. Rinse chicken in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center and there is a little room between pieces so they aren't crowded in the pan.
2. Cook for 30 minutes at 400F. Then lower the heat to 350F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife and chicken is cooked through. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.
3. Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.
4. To make gravy for the chicken, take the roasting pan with its drippings and place on a medium setting on the stovetop. Use a metal spatula to scrape up the drippings stuck to the bottom of the pan. Add a half cup of white wine or chicken stock* to the pan to help deglaze the drippings from the pan.
5. Pour the wine/stock and dripping mixture into a small saucepan and heat on medium high to reduce to desired thickness.
6. *While the chicken is baking, if you bought a whole chicken that was then cut into pieces, you may have the back, the neck, and some gizzard pieces to use for making chicken stock. You can chop up the back a little, put it and the neck and gizzards (not the liver) into a small saucepan, barely cover with water, bring to a simmer, cook while the chicken is cooking. When the chicken in the oven is done cooking, use the stock from simmering the extra pieces to make the gravy.
7. Serve with steamed rice, mashed potatoes , or Spanish rice .

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