South Your Mouth: One-Pan Roasted Chicken & Potato Bake

I loooooove to entertain.? Feeding people is what makes me happy. But when the weather?s like it was Saturday and I get ahold of something good like that sangria, sometimes I just want to be outside and not have to fuss too much over whatever we?re eating.? I had a feeling this was going to be the case Saturday so when I was thinking of something to cook, I decided to just throw a bunch of good stuff in a pan and hope for the best! I?m thinking of classifying this as a no-fail recipe because the truth is, by the time this thing was half done, I was feeling that sangria and it still came out perfectly!? I doubled this recipe and four adults, one teenager and four onions ate every single last flippin bit of this. GONE.

One-Pan Roasted Chicken & Potato Bake

10-12 chicken legs or thighs* 6 tablespoons olive oil, divided 1/4 cup Chicken Scratch, divided (recipe below) 1 sweet bell pepper (I used an orange one) Toss chicken legs with 3 tablespoons olive oil in a large bowl.? Add 4 tablespoons of Chicken Scratch to chicken and toss chicken with hands until seasoning is evenly distributed. Spray a 17x24 baking pan (or two standard-size cookie sheets) with cooking spray then arrange chicken on pan.? Bake, uncovered, at 300 degrees for one hour. Wash potatoes and cut into cubes (leave the skin on) then add to a large bowl.? Cut onion and bell pepper into chunks and add to potatoes.? Add 3 tablespoons olive oil and remaining 4 tablespoons of Chicken Scratch to vegetables and toss to coat. Set aside. Remove chicken from oven and pour off any liquid from the pan (reserve for Greasy Rice if desired**).? Add vegetables to pan around the chicken pieces.? Return pan to oven and continue baking, uncovered, at 300 degrees for one more hour.

Chicken Scratch

-my?multipurpose?chicken seasoning that I use each and every single time I cook chicken 2 tablespoons garlic powder 1 tablespoon white pepper 1 tablespoon black pepper 1 tablespoon cayenne pepper 1 tablespoon onion powder Mix all ingredients together and store in an airtight container.?I keep mine in a large used spice container that still has its shaker top for easy use. PRINTABLE RECIPE

*I know a lot of you are going to ask about using white meat or boneless/skinless pieces but I don't recommend it as it will dry out. ?If you insist, cut the cooking time in half and cook it all together for 1 hour at 300 degrees.

**To prepare the Greasy Rice, pour pan drippings through a strainer into a 6-cup measuring pitcher.? Add chicken stock (if?necessary) until the?liquid?(not the fat ? the fat will float on top of the broth) reaches 4 cups.? Pour contents into a 2-quart pan. Add salt to taste and uncooked rice; bring to a boil. Cover tightly, reduce heat to medium-low and cook for 10 minutes, stirring occasionally. Reduce heat to low and continue cooking, covered, for 10 more minutes.

Source: http://southyourmouth.blogspot.com/2012/11/one-pan-roasted-chicken-potato-bake.html

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