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Thursday, October 6, 2011

Roasted chicken with potatoes, apples and onions.

My own take on the chicken, apples and leeks recipe I posted about at the very start of this blog.

Roast Chicken, Potatoes, Apples and Onions
serves two to four

-1 5lb fryer chicken
-4 potatoes, peeled and quartered (or halved if they're small)
-2 apples, cut into sixths, pips removed
-1 medium yellow onion, cut into sixths
-olive oil
-fresh rosemary, about two large sprigs
-salt and pepper

Quarter your chicken. Leave the wings attached the breasts, and the drumsticks attached to the thighs. You know. Quartered. Remove all the skin except for on the wings. In my mind they would end up too dried out if they were skinned and separated from the breasts.

Toss everything together in a big bowl, and position in your largest pyrex, or a cookie sheet:

That right there is a close up of a skinless breast + skin on wing.

Anyways, I popped this in the oven at 400 for about 40 minutes. I also forgot to take a finished photo but it basically looks the same, except cooked and delicious. Todd and I had a hard time restraining ourselves. Needless to say, only a breast and a half survived the carnage.

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