Tuesday 4 September 2018

Roasted chicken with potatoes, onions and tomatoes

5 minutes to prepare to cookServes 4



We suddenly bypassed Autumn here in Milan. One week ago, I was still in short and thongs, trying to avoid sun as much as I can. This weekend, it’s freezing.

Let me rephrase – cold by summer standards. “Cold” being 15 degrees. It will get colder as we get into the height of winter, but last weekend, it did actually feel like winter.
So it’s a perfect day to share this Roasted chicken with potatoes, onions and tomatoes. This dish is an easy recipe my grandma used to prepare on Sundays. It was one of those last-minute dishes using ingredients I always have on hand, and after the first time I made it I knew it was a keeper.

The dressing for this dish is made with rosemary leaves, onions and tomatoes, a combination quintessentially Italian. I use white wine in the dressing, too, but you can avoid it if you do not like the additional sourness.
I usually make this dish boiling the potatoes so they are partially cooked before plonking it in the oven to finish cooking. I like to do it this way because by boiling the potatoes, they absorb more of the dressing as they cook.
Hope you keep warm!!!

Here are ingredients for a 4-serving recipe:


1 kg potatoes
4 chicken drumsticks (about 600 g)
2 sprigs rosemary
2 onions
10 ripe cherry tomatoes
200 ml white wine
1 l vegetable broth
EVO oil
salt and pepper

  1. Pour 1 l of salted water in a large pot and bring to boil. Meanwhile, wash and brush well the potatoes. As soon as the water boils, dip unpeeled potatoes in the pot, and go on with the cooking for about 15 minutes
  2. Pour 3 tablespoons of EVO oil in a pan. Add the chicken drumsticks, salt, tomatoes and onions - both chopped-, and rosemary. Pour the white wine, too, and stir
  3. Preheat oven to 200°C
  4. Drain potatoes. As soon as potatoes are cool enough to handle, peel them and cut them into large pieces
  5. Place the potatoes in the pan. Add 1 ladle of broth and freshly ground pepper
  6. Bake at 200° for 40 minutes. Let it cool down 5 minutes before serving

Nutrition Facts are detailed in the table below. Data is provided per serving.

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