Roasted Chicken with Potatoes and Onions
4 Chicken Thighs – I use skin on
10 Chicken Legs – I use skin on
4 Chicken Breast- Skinless cut in small cubes.
5 Potatoes – Peeled and cut into wedges
1 Onion -Sliced
3 Lemons – Juiced
½ Cup Chicken Broth
½ Cup Extra Virgin Olive Oil – plus more for seasoning
1 ½ Tsp. Salt -plus more for seasoning
1Tsp. Pepper- plus more for seasoning
14 oz of Whole Tomatoes in Can- Puréed
1 ¼ Tsp. Oregano
Preheat the oven to broil. In a baking pan season the chicken on both sides with a generous amount of olive oil, salt and pepper. Put under the broiler for about 5 minutes until the chicken begins to brown. Turn the chicken and repeat.
In the meantime, make the sauce. In a bowl whisk together the lemon juice, olive oil, broth, salt, pepper, tomatoes and oregano.
Remove the chicken from the oven. Reduce the heat to 400 degrees. Transfer the chicken to an oven safe baking pan. I use Pyrex. You might need two pans to spread the chicken out in a single layer. Nestle the onions and potatoes in between the pieces of chicken. Pour the sauce over the chicken and cover with aluminum foil. Put in the oven and cook for about 30 minutes. Remove the foil and cook for another 15 minutes. Serve
***Recipe not you can use any parts of the chick that you like.