Prep 20 mins
Cook 2 hrs 20 mins
This recipe is something my Great Grandmother, Grandmother, Mother, and Aunts always made and I make it too. I call it Pioneer Chicken because it feeds Pioneers! This is a favorite when I cook for a crowd. It is easy to scale up or down and you can use the pieces of the chicken you like. The ratio of a serving is a piece of chicken, half of a russet and half of a sweet.Add a salad and you have a fantastic meal. Hope you like this homey Southern Italian style chicken.
- 3 lbs chicken, cut into 8 pieces (when you cut the wings be sure to include a little breast meat with them)
- 2 potatoes, white russet, peeled
- 2 potatoes, sweet, peeled
- 1 large onion, sliced
- 1 tablespoon rosemary, fresh chopped
- 2 garlic cloves, smashed, to flavor oil
- kosher salt
- cracked pepper
- 1 lemon, sliced thin
- olive oil
- Preheat oven to 325*.
- Wash and dry chicken pieces.
- Slice each potato into 4 long slices.
- Saute the garlic in olive oil. Remove garlic and discard.
- Brown chicken pieces well in olive oil but don't cook through. Remove to a dish and season with salt and pepper.
- In a baking dish, alternate a piece of chicken, a slice of sweet potato, a slice of white potato and a few rings of onion. I usually stand them on edge so they are not flat in the pan.
- Decorate the top of the chicken with the lemon slices and rosemary.
- Cover with foil, tightly. Place baking pan on a sheet pan (it may boil over - I sometimes use a turkey baster to draw off the juices - save them and boil them down to make a nice sauce for the top) and bake for two hours or until the chicken is cooked through. Uncover and bake until it browns a little, 20 minutes or so. Save a wing for me!