I'm popping this in the oven in about an hour and wondering if anyone sees a problem with tossing a few small red potatoes in there to roast with it... there is a bit of room in front and in back of the bird.
pierino is a trusted source on General Cooking and Tough Love.
Speaking only for myself, I see no problem although I would want to give the potatoes a baste with the roasting pan juices.
I would also add some onion. Baste periodically to get a nice crispy skin.
Thanks so much for your quick replies. I went for it with the potatoes and I'm sure it'll be great. Was in the middle of making cupcakes as well so didn't bother with the onion though I think that's a great idea. I'm taking the advice of basting the potatoes along with the chicken. Thanks again!!
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
When You Just Wanna Cook
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)