One-Pan Roast Chicken and Potatoes
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By Rebeccah Marsters
Appears in Cook's Country February/March 2014, Cook's Country TV
Sure, this dish can be a “toss and roast” affair—if you don’t mind eating flabby-skinned chicken and greasy, undercooked potatoes.
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WHY THIS RECIPE WORKS
To make the classic combination of chicken and potatoes weeknight-friendly, we use our everyday skillet. In order to fit 2 pounds of potatoes into the 12-inch pan, we cut them into thick rounds. Browning the potatoes first on the stovetop e...
