The Recipe

Ruth Reichl's Roast Chicken With Potatoes & Onions

COOK TIME : an hourPREP TIME : 15 minutes
From Food.com
Ruth Reichl's Roast Chicken With Potatoes & Onions
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Ingredients

DESCRIPTION

I've just enjoyed Ruth Reichl's book about her time as a restaurant critic for the NY Times, "Garlic and Sapphires". She gives a simple, practical recipe for roast chicken that I thought great, although I did tweak it a tiny bit. She considers that it's not necessary to "make a big to-do about roasting chicken". She's so right ...



INGREDIENTS

  • 1 (3 1/2 lb) roasting chickens, about 3 1/2 pounds ("farm-raised", she says!)
  • 1 lemon
  • olive oil
  • 4 medium potatoes, peeled and each cut into 8 pieces ("Yukon Gold", she specifies, any roasting potatoes will do)
  • 1 onion, large, cut into 6 pieces
  • 3 -4 garlic cloves, unpeeled
  • salt and pepper

DIRECTIONS

Read Directions


NUTRITION

Calories73637%
Cholesterol18762%
Carbohydrates4215%
Fat4152%
Protein4998%

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