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Roasted Chicken & Fingerling Potatoes

Roasted Chicken & Fingerling Potatoes

Copper Chef Bake and Crisp Pan

Recipe Type: Chicken

Servings : 4

Ingredients

  • 2 pound fingerling potatoes
  • 6 clove Garlic
  • 2 tablespoon olive oil
  • 2 large sprigs rosemary
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 8 pound chicken
  • 2 tablespoon olive oil
  • 1 teaspoon Garlic powder
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon dried oregano

Directions

1. Preheat oven to 350 degrees. 2. Insert the Easy Lift Tray into a Copper Bake and Crisp Pan. 3. Place the potatoes and garlic in the pan, in a single layer. 4. Drizzle 2 tablespoons of the olive oil onto the potatoes. 5. Remove the rosemary leaves from the sprigs and sprinkle over the potatoes. 6. Season with the salt and pepper. 7. Place the Crisping Basket over the potatoes. 8. Place the chicken on to the Crisping Basket. 9. Drizzle the olive oil over the bird. 10. Season the chicken with the remaining ingredients. 11. Bake for 2 hours, or until an internal temperature of 165 degrees.
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