From member ...... Adapted from: Gia Delaurentis, Everyday Italian, FoodTV network. "Roman Chicken" and "Potatoes and Onions", were served together on the show, but please use them any way you like. I think it's important to brush the potatoes and onions so they don't dry out too much in that hot oven. Bathed in the ick that Gia was cooking them in, they got nice and brown and crispy and caramelized--this got done with a nice texture and slightly less caramelization, but fabulous just the same.
- 2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
- 1 pound cippolini or pearl onions, peeled
- 1 teaspoon freshly ground black pepper
- ½ cup nsa chicken broth
Preheat the oven to 400 degrees F.
To peel the onions, place in boiling water and continue boiling for 1 minute. Remove from the water and cool. Using a small, sharp knife, cut off the stem and remove skin. Skin should peel off easily.
In a large bowl, toss together all of the ingredients except ¼ cup nsa chicken broth. Spread the mixture in a single layer on a baking sheet. Bake, brushing every 10 minutes or so with remaining chicken broth, until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven
for 10 to 15 minutes.
Serving Suggestion: Fabulous with Roman Chicken .
Compatible with Body Type:
Morning Snack C-E
Afternoon Snack B-C-D
This Recipe Contains: Carb A, Free Veggie