Country French Chicken
Fresh parsley gives this Country French Chicken a big flavor boost. Its inexpensive, too, so it fits into tight budgets. To always have some on hand, just finely chop and wrap in plastic. Place in the freezer and use as needed.
5 medium potatoes
5 lb chicken pieces
1 1/2 tsp salt
4 cloves garlic, minced
2 tsp dried oregano
3 Tbsp minced fresh parsley
1/3 cup dry white wine or chicken broth
1/4 cup olive oil
Preheat oven to 425°F. Cut potatoes into quarters lengthwise. Heat oil in a shallow metal roasting pan.
Arrange chicken and potatoes, skin side down, in pan. Bake for 25 minutes, tossing occasionally to prevent sticking.
Turn chicken and potatoes. Bake chicken and potatoes until brown and juices run clear when meat is pierced with a knife, about 15 minutes longer. Sprinkle with salt.
Meanwhile, combine garlic, oregano, parsley and wine in a small bowl. Pour over chicken. Toss gently to mix. Bake for 5 minutes longer.
Country French Chicken tip: For a quick and easy way to wash parsley, leave the rubber band around the stems. Swish the leaves in a sink full of cold water. Then, hold the bunch by the stems and shake vigorously to remove the excess water.