• 8servings
  • 60minutes
  • 624calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, E
MineralsNatrium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 pounds chicken parts

  2. 1 cup water

  3. 6 potatoes, quartered

  4. 2 tablespoons olive oil

  5. 2 teaspoons crushed dried rosemary

  6. 2 teaspoons crushed dried thyme

  7. salt and ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Place the chicken pieces in a large baking dish; pour the water into the bottom of the dish. Arrange the potatoes around and over the chicken pieces. Drizzle the olive oil over the mixture; season with the rosemary, thyme, salt, and pepper.

  3. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).


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