Roasted potatoes and chicken is a traditional favorite in France. One of the best fragrances I remember from my time studying there was that from a chicken on a rotisserie spit on the open street. The whole chickens would be roasting, and as the juices fell, they would fall on the potatoes placed below — and an all-too-delicious treat to be enjoyed in moderation would result. The amazing aroma has stayed with me to this day.
The potatoes in this recipe are lighter than the originals and tossed in olive oil, but they still evoke that same smell I remember. With the fragrant Herbes de Provence, roasted garlic, and onion aromas all at work, everyone questions me when they enter the kitchen: “what exactly are you making that smells so good?” My dad always says the smell of onions cooking perks up anyone’s appetite and I agree with him!
My tip for this recipe is to get it started as soon as possible. You can place the pan in the oven and forget about it, but the important thing is to start it early enough. For example, once you get into the kitchen, set your oven to 400° F immediately. Then, place the potatoes in the oven, while you prepare the chicken. That way you'll be sure to be able to enjoy the potatoes as a side dish and not as an early dessert!
Servings: Serves 6-8 side dish portions, 12-16 taster size portions
Additional information: appropriate for Lacto-Ovo Vegetarian and Vegan diets.