Roast Chicken With Baked Potatoes – a delicious recipe with chicken, chicken, cayenne pepper, potatoes, cru00e8me frau00eeche, Cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 400u00b0F. Rub the chicken pieces with salt and cayenne pepper, put them in an oiled roasting pan and roast them for 25-35 mins.
2
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.
1540
kcal
Calories
104
g
Fat
44
g
Carbs
106
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 None chicken legs (each approximately 1/2 lb), cut in half, 8 None chicken wings, 1 pinch cayenne pepper, 2 lbs potatoes, and more.
Yes, Roast Chicken With Baked Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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