The Recipe
Ruth Reichl's Roast Chicken With Potatoes & Onions
COOK TIME : an hourPREP TIME : 15 minutes
From Food.com
likes0
pins87
tweets0
7
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
NUTRITION
Calories | 736 | 37% | |
Cholesterol | 187 | 62% | |
Carbohydrates | 42 | 15% | |
Fat | 41 | 52% | |
Protein | 49 | 98% |
Other Tasty Recipes
187
5,053
0
766
7,461
0
160
4,108
0
23
1,455
0
More from this Publisher
63
106,083
0
12
40,436
0
51,696
9,493
0
679
63,220
0