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Prep 15min
Total1hr45min
Ingredients7
Servings4
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Ingredients
3
to 3 1/2 lb. cut-up or quartered frying chicken
4
medium baking potatoes, unpeeled, quartered
1
bunch (about 8) green onions, trimmed, cut into 2-inch pieces
1/2
teaspoon dried sage leaves
1/2
teaspoon dried rosemary leaves, crushed
1/4
teaspoon salt
1/4
teaspoon coarsely ground black pepper
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Steps
1
Heat oven to 375°F. Arrange chicken, potatoes and onions in ungreased 13x9-inch (3-quart) baking dish. Sprinkle with sage, rosemary, salt and pepper.
2
Bake at 375°F. for 1 1/4 to 1 1/2 hours, or until chicken is fork-tender, its juices run clear, and potatoes are tender.
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"Rosemary for remembrance" goes the old saying, and a gift of rosemary was said to confer happiness upon newlyweds. The piney herb has a strong, resinous flavor. To cook with fresh rosemary, strip the needle-like leaves from the woody stem.
If you wish to quarter the potatoes ahead of time, immediately submerge the cut pieces into a bowl of cold water until cooking time to prevent discoloration.
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