Roast Chicken With Baked Potatoes
- 4 None chicken legs (each approximately 1/2 lb), cut in half
- 8 None chicken wings
- 1 pinch cayenne pepper
- 2 lbs potatoes
- 2/3 cup creme fraiche or sour cream
- 1/4 lb Cheddar cheese, finely grated
- 1 sprig fresh rosemary
- 5 sprigs fresh thyme
- 3-4 tbsp olive oil
- Preheat the oven to 400u0b0F. Rub the chicken pieces with salt and cayenne pepper, put them in an oiled roasting pan and roast them for 25-35 mins.
- Meanwhile, cook in the potatoes in boiling water for about 15 mins. Drain then rinse them with cold water and cut them in half lengthwise. Mix the creme fraiche (or sour cream, if using) and Cheddar cheese and season to taste. Put the potato halves in a shallow baking dish, spread the cheese mixture over them, sprinkle them with most of the herbs and drizzle with olive oil. Remove the chicken from the oven and keep it warm. Briefly bake the potatoes in the hot oven until the cheese has melted. Serve the chicken pieces on a platter with the potatoes, garnished with the remaining herbs.
chicken, chicken, cayenne pepper, potatoes, crueme fraueeche, cheddar cheese, rosemary, thyme, olive oil
Taken from recipes-plus.com/api/v2.0/recipes/16662 (may not work)