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    You are in: Home / Recipes / Ruth Reichl's Roast Chicken With Potatoes & Onions Recipe
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    Ruth Reichl's Roast Chicken With Potatoes & Onions

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    2 Total Reviews

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    • on August 20, 2008

      This is so easy-to-fix, but classic for the genre. Without changing the heart of the recipe, I added to it by roasting 12 garlic cloves & including mushrooms + carrots. I roasted it for 1 1/2 hrs, but did tent it part of that time. Gravy is definitely not needed & a sinful waste IMO as the garlic-flavored & near-caramelized sauce of the veggies combined w/the chicken drippings made a rich au jus type sauce that was truly divine. We enjoyed this meal w/a German Riesling. Thx for sharing this excellent recipe w/us. :-) ~ *Edited to Add* ~ Forgot to say I used baby red potatoes, so did not cut them as directed & I also used toothpicks to secure the onion wedges which worked very well. :-)

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    • on January 20, 2014

      Mmmm. Who doesn't love a recipe this easy and this good? The chicken came out wonderfully moist, and the potatoes soaked up the lemon and pan juices and got an incredible flavor. I appreciated the suggestion to use seasoned salt. I'm not sure exactly how long I cooked this, because I used a temperature probe. I also did peel the garlic. I agree with the other review that gravy is not needed; the pan juices are fabulous as is. We served this with a green salad. Thanks for posting!

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    Nutritional Facts for Ruth Reichl's Roast Chicken With Potatoes & Onions

    Serving Size: 1 (513 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 736.3
    Calories from Fat 368
    Total Fat 40.9 g
    Saturated Fat 11.6 g
    Cholesterol 187.1 mg
    Sodium 188.8 mg
    Total Carbohydrate 41.8 g
    Dietary Fiber 5.6 g
    Sugars 3.2 g
    Protein 48.8 g

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