What a fabulous recipe, Elisabetta47. And it goes together so quickly, too. The potatoes so tasty and made for a great side dish. I could not find a whole roasting chicken at the 3 stores I went to, so I used a skin-on fryer already cut up. It saved me the carving time but I'm sure still tasted just as fabulous as if I had used a roaster. I will definitely make this again. Made for Spring 2014 Pick-A-Chef.
Absolutely fabulous recipe, Elisabetta47. We really enjoyed this. It went together so quickly, too. I could not find a whole roasting chicken at all in the 3 stores I went to, so I used a skin-on whole cut-up chicken. The potatoes were a delicious side dish, too. I will definitely make this again. Made for Spring 2014 Pick-A-Chef.
I had a 6-pound chicken - did not flatten it out, just set it on top of the potatoes. Turned my oven up to 400 degrees about 15 minutes before the chicken was done to really crisp the skin. Very easy and very delicious!
I just finished eating a fabulous dinner where this recipe was the main course. It was absolutely fabulous in flavor! I only had frozen skinless boneless chicken breasts so I sprinkled them with paprika for color since I figured I would have less browning without skin. Everything was wonderful! What a fantastic recipe and easy too. I served it with green beans and we had a lovely complete meal. We will have this again and again. Made for SPRING PAC 2010.