Oven Roasted Chicken And Potatoes Recipe
Part 1 the Preparation Part 2 Cooking Part 3 Baked chicken Casserole with potatoes also known as Oven Roasted Chicken And Potatoes Recipe. Coated with vegetable, tomato sauce, and spice. My name is Mariette and I love food and cooking. I'm always in the kitchen cooking up a new recipe. This instructional video is on how to make this lovely roasted chicken and potato recipe. If you are having a party or a gathering with friends and family this would be a great addition and will be a favorite at your dinner table. Serve it with rice, a salad or on its own. Enjoy!
Directions: Preheat the oven to 450 degree.
1- Peal, wash and dry the potatoes with a paper towel, then cut them into 8 wedges each.
2- Heat the oil in a deep pan and fry the potatoes for 2 to 3 minutes (optional)
3- In a shallow pan heat 4 or 5 Tablespoons of oil and fry the onion, garlic and cumin seeds for 3-4 minutes.
4- Drain the onion mixture from oil and transfer into a small container
5- Put 1 tsp mild pepper paste into the oven dish and dilute with 15 ounces can of tomato sauce.
6- Add the fried onion-garlic mixture and combine.
7- Add diced tomatoes, all spice, paprika and salt to season.
8- Add the fried potatoes and chicken pieces and give them a good mix until chicken and potatoes are well coated with the sauce.
9- Insert the bay leaf in the middle of the dish. (discard before serving)
10- Arrange the bell pepper stripes evenly.
11- Cover the dish tightly with a foil and cook for 40 minutes covered and 10 minutes more, uncovered.
*Suggestion - If you're in the market for a Pyrex Baking Dish then I recommend this Pyrex Grip-Rite 3-Quart Oblong Baking Dish. .
- Ten pieces of drumsticks & Thighs
- 6 or 7 medium Potatoes cut into 6 wedges each
- 6 or 7 medium tomatoes diced
- 1/2 of a large red Bell Pepper cut into 1/2 inch stripes
- 1 large thinly sliced Onion
- Salt to taste
- 1/4 teaspoon of All Spice
- 1 teaspoon Paprika
- 1/2 a teaspoon of Cumin seeds
- 1 teaspoon of mild Pepper Paste
- 1 bay leaf (discard after cooking)
- 16 ounces Tomato Sauce
- Some water
- 6 or 7 Garlic Cloves diced
- Oil to fry the potatoes
- 4 to 5 Tablespoons of oil to fry the onion
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