roasted chicken with potatoes
Cuisine: Mediterranean
Prep time: 20 mins
Cook time: 2 hours
Total time: 2 hours 20 mins
Ingredients
  • 1 large chicken, cut into parts,
  • 1 celery stalk, roughly chopped
  • 1 small carrot, chopped
  • 1 bell pepper, roughly chopped
  • 2 garlic cloves, sliced
  • 2½ cups chicken broth
  • 2kg potatoes, peeled and chopped into cubes
  • Vegetable oil for frying
  • 1½ teaspoon paprika
  • ½ teaspoon all-spice
  • ½ teaspoon cinnamon
  • Salt and pepper, to taste
Instructions
  1. In a large saucepan, add the chicken pieces, celery, carrot, bell pepper, garlic cloves and broth. Cover, bring to a boil, then reduce heat to lower and let simmer for 20 to 25 minutes until the chicken is cooked through. Set the chicken aside and reserve the broth for later, keeping only the liquid and not the vegetables.
  2. While the chicken is cooking, heat vegetable oil in a pan for frying the potatoes. Fry the potatoes in batches (if they don't all fit in one pan) until golden on all sides, about 8 to 10 minutes each batch. Set them aside in a large baking tray. Season the potatoes with the paprika, all-spice, cinnamon, salt and pepper.
  3. Preheat oven to 180°C/350°F.
  4. Put all the chicken pieces in the large baking tray, surrounded by the potatoes. Sprinkle some more paprika over the chicken pieces. Cover with the reserved broth.
  5. Cover the baking tray with aluminium foil and cook in the oven for 1 hour. Remove the aluminium foil and continue cooking for another 30 minutes. Serve warm.
Notes
If you are reheating the chicken, make sure to add about ½ cup to 1 cup of broth right before reheating it in the oven. Reheat it, covered, for about 15 minutes at 180°C/350°F.
Recipe by Savormania at http://www.savormania.com/en/roasted-chicken-with-potatoes-2/