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Chef Rhodello Nuval - Oven Roasted Chicken and Potatoes

  • Quarter Cup Olive Oil
  • 4 pieces of Chicken Quarter
  • 2 table spoons Dry fine garlic
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • One eight cup Balsamic Vinigar
  • Quarter Cup Italian Wine
  • Paprika
  • 1 pound Fingerling Potatoes
  • 1 table spoon Tabasco sauce or Texas Pete

  • Oven Roasted Chicken
    Preheat oven to 250 degrees F.

    The Marinade:
    Combine Olive Oil, Balsamic Vinigar, Italian Wine, garlic, salt, pepper, and Tabasco sauce into a mixing bowl. Mix well to insure no lumps.

    Add pealed fingerling potaoes first and mix well. Remove potatoes after 5 min in the Marinade and place on a oiled sheet pan for the oven to start cooking ahead of the chicken.

    Remove approximately half of the marinade for later and add the cleaned and washed chicken quarters to the marinade mixing bowl and mix generously. Set aside for 5 min and then place chicken on an oiled sheet pan to insure it does not stick amd place in the oven with the potatoes.

    You will want to cook the potatoes approximately 25 to 30 min or until tender and the Chicken until it is 165 degrees Farenhight and no blood in the joints between the drumstick and the thigh itself.

    While this is slow roasting you will want to baste the chicken and the potatoes lightly with the separated marinade so you do not have cross contanimation from raw chicken marinade. For some of my guests I just use straight sweet italian white wine to baste the chicken and potatoes but that is all up to you.

    Nearing the end of the cooking cycle (approximately 20 min passed since started) you will want to let the outside skin dry out a little by sprinkling some paprika and a bit of salt and pepper to soak up the moisture and make the skin nice and crunchy.

    Plate one Chicken quarter with four fingerling potatoes and serve.

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