Recipe by GOMERSGIRL5
"Very flavorful baked chicken."
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chopped fresh parsley
ground black pepper
1 1/2 pounds
small red potatoes, halved
1 (3 1/2) pound
Good flavor from the herb mix. The top of the chicken was cooked at the end of cooking time but not the bottom nor the potatoes. I ended up having to cook them separately to get them both done. I think I would make this again with a few revisions on the procedure and cook the chicken directly in the pan without the rack. Thanks for the recipe!
This was not horrible, just not that great. The chicken was moist, but the flavour was a little dull. The potatoes were dry, I had to add more oo in the midst of cooking. Maybe this would be better on the bbq.
Very yummy. My significant other said to be sure and keep this one! The flavors all went together so well.
AWESOME!I amde this last night-i didnt use the roaster though-i just baked it forst half with foil on it second half without-when it was done i covered it bake up and let it rest for 25 mins- It was awesome! Thanks :)
I made it without the potatoes and perhaps that's why it was a little dry. Very tasty and easy to make.
This was very tasty. Next time I would add a bit more salt, but overall it was delicious just as the recipes directs.
So delicious & moist...my entire family loved it!
With such strong and prominent flavors in the recipe, I was hoping this would replicate a bistro-style roasted chicken, but it just fell a little bit short. The generous amount of parsley needs to be coupled with more (fresh) rosemary, maybe some thyme, as well as more than 1/2 tsp of salt for any type of flavor to pop. A little splash of white wine to the bottom of the roasting pan wouldn't hurt either... A decent roasted chicken for an easy weeknight meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 292
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