Roasted Chicken and Potato Wedges
From Gail Norton
The chicken is cut to lay flat. This allows it to cook more quickly and evenly. I’ve also had wonderful results from using a half bottle of Yatu Gourmet Magic, an Ethiopian curry blend, for a marinade.
- 5 lb. whole chicken
- 4 lemons, juiced
- 1/4 c. olive oil
- 1 bunch parsley, minced
- 1 T. chopped rosemary
- 1/4 c. sesame paste
- 1 garlic clove, minced
- 4 potatoes, cut into wedges
- 2 sweet potatoes, cut into wedges
- salt and pepper
- 2 t. ground cumin
- olive oil
Place the chicken on a cutting board breast side down. Take a knife and cut through the back of the chicken, then lay it as flat as possible on the board and use the palms of your hand to crack the breast bone so the chicken lies flat.
Add the marinade ingredients to a large Ziploc bag, then put in the chicken and marinate it overnight in the fridge.
When you’re ready to cook, place the potatoes in a roasting pan and toss with salt, pepper and cumin and enough olive oil to moisten them.
Preheat the oven to 400°F. Put the vegetables on the rack below the rack where you’ll put the chicken. Remove the chicken from the marinade and place the meat directly on the oven rack. Cook for about 1 hour, or until the chicken has an internal temperature of 165°F, tossing the vegetables every so often while they are baking. Serves 6 to 8.