Wednesday, January 26, 2011
Chicken and Baby Red Potatoes with Roasted Garlic
2 lbs (or 10) baby red potatoes, quartered
3 heads of garlic*, halved
1 pkg pearl onions, or a large onion rough chopped
1 stick butter
salt & pepper
I used a large buffet pan so I don't crowd the chicken; and it browns well. If you don't have one, just use two large casserole dishes. Loosen the skin on the leg quarters and insert a couple of pats of butter under the skin. This allows the skin to 'fry' in the butter and get very crispy and golden brown. Sprinkle with garlic powder, salt and pepper. Toss in the onion and potatoes, but try to place them to the sides of the chicken so the skin can brown. Bake for about an hour.