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Entree
American
4 - 6 servings
20 minutes
1 hour 15 minutes
1 (3½ pounds) fryer chicken, cut into serving pieces
Canola oil, as needed
1¼ pound Yukon Gold Potatoes, peeled and quartered
1 cup Organic Roma Tomatoes, crushed
2 tablespoons Italian parsley, chopped
1 teaspoon basil, cut into ribbons
2 cloves peeled garlic, minced
1 teaspoon Spice Grinders, Garden Herb with Sea Salt
1/2 teaspoon Spice Grinders, Rainbow Peppercorn
1/4 cup grated Parmesan cheese
3 tablespoons canola oil
Preheat oven to 375ºF.
Rinse the chicken pieces with cold water and pat dry.
Cover the bottom of a large roasting pan with canola oil. Heat over a medium-high flame.
Season the chicken pieces with salt and pepper and when the oil is hot, carefully place the chicken in the pan. Sear the chicken on all sides until golden brown.
Next place the potatoes between the chicken pieces.
Add the tomatoes, parsley, basil, garlic and season to taste with the salt and pepper. Sprinkle with the cheese and drizzle 3 tablespoons of canola oil over the top.
Cover and bake in the oven for 1¼ hours or until chicken is done.
For presentation, place the vegetables on a platter and lay the chicken pieces on top.
