Italian Oven-Roasted Chicken and Potatoes

This recipe came from Flavors of Puglia by Nancy Harmon Jenkins. It is easy to make and delicious. I like to serve it with a tossed salad.

• Ready In: 1 hr 30 mins
• Serves: 3-4

Ingredients

• 3  lbs potatoes, peeled & cut into chunks
• 1⁄2 cup extra virgin olive oil
• 1⁄2 cup  minced flat leaf parsley
•  sea salt
•  fresh ground black pepper
• 4 -5  lbs chicken, cut in parts

Directions

1. Preheat the oven to 425 degrees.
2. Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
3. Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
4. In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
5. Arrange the chicken over the top of the potatoes, skin side down.
6. Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
7. Return to oven for an additional 30 minutes.
8. The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.