If you're like me, you're really starting to get tired of this long, cold winter. Last Sunday, after a night of snow, it was a day we just decided to stay at home for the day and not venture out. It was the perfect day for comfort food. I had a full chicken (bone-in, skin-on) already cut up in the freezer. So, Roasted Chicken & Potatoes made the perfect choice for a fantastic dinner.
1 - Full chicken (bone-in, skin-on), cut into pieces -- breasts, wings, legs, thighs
4 - Tbsp olive oil
2 - Tbsp Weber Beer Can Chicken seasoning (one of my favorites)
1/2 tsp salt
3 lbs small red potatoes (cut into 2" chunks)
2 - Tbsp Pampered Chef Three Onion Rub
1/2 cup buttermilk ranch dressing
Salt & Pepper for seasoning to taste
Preheat your oven to 325 degrees.
Combine the 4 Tbsp of olive oil with the Beer Can Chicken seasoning and 1/2 tsp of salt. Mix well and coat the chicken working the seasoning on and under the skin. Place pieces in a 9 x 13" stoneware baker. Bake for 45 minutes uncovered.
While the chicken is baking, wash and cut your potatoes. Combine the 2 Tbsp of olive oil with the Pampered Chef Three Onion Rub. Add the potatoes to the mixture and toss to coat. Add the potatoes to the baking dish with the chicken. Sprinkle the potatoes only with salt. Bake for 1 hour still at 325 degrees.
Remove the chicken and potatoes from the oven. Increase the oven temp to 375 degrees. Baste the chicken with 1/2 cup of buttermilk ranch dressing. Bake for 20 minutes.
Your chicken and potatoes should be a beautiful golden brown and very moist and tasty.
I served this with steamed broccoli and a tossed salad.