Pioneer Chicken

Name: Pioneer Chicken
Ingredients: 3 lbs chicken, cut into 8 pieces (when you cut the wings be sure to include a little breast meat with them); 2 potatoes, white russet, peeled; 2 potatoes, sweet, peeled; 1 large onion, sliced; 1 tablespoon rosemary, fresh chopped; 2 garlic cloves, smashed, to flavor oil; kosher salt; cracked pepper; 1 lemon, sliced thin; olive oil

10 ingredients

8 steps

Ingredients

3 lbs chicken, cut into 8 pieces (when you cut the wings be sure to include a little breast meat with them)
2 potatoes, white russet, peeled
2 potatoes, sweet, peeled
1 large onion, sliced
1 tablespoon rosemary, fresh chopped
2 garlic cloves, smashed, to flavor oil
kosher salt
cracked pepper
1 lemon, sliced thin
olive oil

Directions

1

Preheat oven to 325*.
2

Wash and dry chicken pieces.
3

Slice each potato into 4 long slices.
4

Saute the garlic in olive oil. Remove garlic and discard.
5

Brown chicken pieces well in olive oil but don't cook through. Remove to a dish and season with salt and pepper.
6

In a baking dish, alternate a piece of chicken, a slice of sweet potato, a slice of white potato and a few rings of onion. I usually stand them on edge so they are not flat in the pan.
7

Decorate the top of the chicken with the lemon slices and rosemary.
8

Cover with foil, tightly. Place baking pan on a sheet pan (it may boil over - I sometimes use a turkey baster to draw off the juices - save them and boil them down to make a nice sauce for the top) and bake for two hours or until the chicken is cooked through. Uncover and bake until it browns a little, 20 minutes or so. Save a wing for me!